creamy marsala tortellini with butter charred brussels sprouts
One skillet, saucy, cheesy, and wine? Okay, okay. I see you, tortellini.
Ingredients
- 1 lb brussels sprouts, halved
- 3 tbsp salted butter
- 4 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 3/4 cup sweet marsala wine
- 3/4 cup vegetable broth (or water)
- 1 cup canned full-fat coconut milk, whole milk, or half and half
- 4 oz cream cheese, softened
- 1/2 cup fresh parmesan cheese, grated
- 1 lb fresh or frozen cheese tortellini
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Drain, reserving 1 cup of the pasta water.
- Heat 1 tablespoon olive oil in a skillet over medium. Season the brussels sprouts with salt and pepper and arrange cut-side down in the skillet. Cook for 4-5 minutes until browned. Melt 1 tablespoon of butter around the sprouts and toss to combine for one minute. Move to a plate.
- Melt the remaining 2 tablespoons of butter in the skillet. Stir in the garlic, sage, and thyme until fragrant. Pour in the marsala and bring to a simmer until reduced by about half, about 3-4 minutes.
- Whisk in the broth, coconut milk, cream cheese, and parmesan. Simmer until the cheeses melt, the sauce is smooth and slightly thickened, about 8-10 minutes. Add the tortellini and toss until the sauce coats the pasta.
- Divide the tortellini into bowls and serve with the brussels sprouts and extra parmesan, as desired.