Description
Indulge in a comforting bowl of Cheesy Cajun Beef Tortellini in Creamy Garlic Alfredo, where creamy, cheesy goodness meets a spicy kick. This delightful dish is perfect for weeknight dinners or special occasions, combining tender beef, flavorful Cajun spices, and a rich Alfredo sauce that wraps around every tortellini. Ready in just 30 minutes, it’s an easy one-pot meal that promises to impress your family and friends alike. Serve it hot with freshly chopped parsley for a touch of color and enjoy the explosion of flavors in every bite.
Ingredients
- 1 lb cheese-filled tortellini (fresh or refrigerated)
- 1 lb beef sirloin, sliced
- 1 tablespoon Cajun seasoning
- 3 tablespoons butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 4 oz Velveeta cheese, cubed
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Cook tortellini according to package instructions in boiling salted water; drain and set aside.
- In a bowl, season sliced beef with Cajun seasoning and black pepper.
- Heat olive oil in a skillet over medium-high heat; sear the beef until browned. Remove from skillet.
- In the same skillet, melt butter; sauté garlic until fragrant. Pour in heavy cream and simmer gently.
- Add Velveeta and stir until melted; then mix in mozzarella until smooth.
- Toss cooked tortellini with the sauce, adding reserved pasta water if needed.
- Stir in seared beef; heat through for an additional minute.
- Serve hot, garnished with parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 650
- Sugar: 3g
- Sodium: 830mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg
Keywords: To enhance flavor, consider adding extra herbs like thyme or fresh basil. Adjust the spiciness by varying the amount of Cajun seasoning. For a vegetarian version, substitute beef with sautéed mushrooms or your favorite vegetables.