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Cheese Tortellini with Parmesan Cream Sauce, Walnuts & Roasted Asparagus

Fresh four cheese tortellini is combined with garlicky roasted asparagus and crunchy walnuts, topped with a garlic-parmesan cream sauce. This dish comes together in less than thirty minutes—perfect for weeknight Italian!  

Servings 2


  • 1 pkg Sprouts Four Cheese Tortellini
  • 1 bunch asparagus washed, trimmed, cut into thirds
  • 1/4 tsp garlic powder
  • 1/4 cup grated parmesan cheese
  • 2 Tbsp salted butter
  • 2 tsp minced garlic
  • 1/2 tsp onion powder
  • 2 Tbsp all-purpose flour
  • 1/4 cup walnuts unsalted, chopped
  • 2 cups milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shaved parmesan


  1. Preheat your oven to 400 degrees F. 

  2. Cook the tortellini according to package instructions. Drain and set aside. 

  3. Meanwhile, toss the asparagus in the olive oil, garlic powder and grated parmesan. Place onto a foil-lined baking sheet and roast in the oven for 10 minutes. 

  4. In a saucepan, combine the butter, garlic and onion powder over medium heat. Let cook for a few minutes, and then whisk in the flour. Cook for two minutes. Add the walnuts, milk, salt and pepper. Cook on medium-low for about 5 minutes, or until the mixture begins to thicken. 

  5. Add the shaved parmesan and stir to melt. Add the tortellini and asparagus.