One Pan Cornellini
A weeknight roasted corn tortellini all made in a skillet.
Fresh Corn tossed with Tortellini = Cornellini! It’s a delicious fresh-tasting pasta in a creamy corn sauce. It’s decadent, it’s tangy, and it’s got lot’s of Parmesan cheese. I love a the store-bought tortellini and gnocchi at the store. They are perfect for one pan dinners because they’re pre-cooked and just need a little moisture to rehydrate. Use vegetable broth and mascarpone cheese to create the silky smooth sauce that coats the tortellini and makes the corn stick. My new favorite pasta recipe has arrived.
What Ingredients Are in Cornellini?
Definitely corn and tortellini, with just a few extra ingredients.
- Parmesan.
- Mascarpone.
- Onion.
- Garlic.
- Good vegetable broth.
- Fresh lemon.
- Fresh chives.
The standout of this recipe is the sauce and it comes together so easily. No reducing cream or béchamel sauce required.
I was inspired by this restaurant in Las Vegas that had tortellini made in brown butter and topped with fresh corn. Fresh corn kernels are so juicy and they have such a delicious snap to them. If you can’t find fresh corn, you can use frozen corn. The fresh corn does taste better in my opinion.
How Do You Make One-Pan Cornellini?
It all comes together in three simple steps: Sear the vegetables, cook the tortellini, and add the cheese.
To start, you want to clean your corn, chop up your onions, and open the bag of tortellini. Brown your butter in a pan to develop a little extra flavor then start to build your one pan dish. Sear the vegetables and add your tortellini
Don’t forget to use water if your sauce does start to thicken too much. To finish your pasta, I like sprinkle over some fresh corn kernels and chopped chives.
This recipe is quick and easy to make in less than 20 minutes, which makes it perfect for a weeknight dinner or something to throw together.
One Pan Cornellini
Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 4 ears of kernel corn
- 2-10 oz. Bags of tortellini
- 1 1/2 cups veg broth
- 3/4 cup parmesan cheese
- 1 cup mascarpone
- 1/2 lemon, juiced
- 2 tablespoons fresh chives
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- In a large skillet, melt your butter and cook it for 1 minute on medium-low heat until the butter starts to brown.
- Add the corn, diced onion, and garlic to the pan and cook until the onions soften.
- Add the store-bought tortellini to the pan with vegetable broth and bring to a boil. Cover the pan with a lid or foil, then reduce heat to low. Let cook for 5 minutes.
- Add the mascarpone cheese, Parmesan cheese, and lemon juice to the sauce and stir to combine. Let cook for a minute until the sauce is creamy.
- Garnish with extra parmesan and chopped chives.