Uploaded June 2026 | Updated September 2026, 2 weeks ago
Nordic Ware Factory Store Website: nordicware.com
Hayden Haas, author of Simply Delishaas, shares his recipe for a filling Monday Night Meal.
Click here to print recipe: kstp.com/wp-content/uploads/2026/06/Tortellini-Cranberry-Alfredo.pdf
Tortellini Cranberry Alfredo
PREP TIME: 10 min | COOK TIME: 20 min | SERVES: 4
Ingredients:
• 3 Tbsp. unsalted butter.
• 4–5 garlic cloves, minced
• 1½ cups heavy cream
• Salt and pepper
• 1 cup shredded parmesan cheese, plus extra for garnish
• 8 oz. baby bella mushrooms, thinly sliced
• 9 oz. canned artichoke hearts, drained
• Handful of julienned sun-dried tomatoes
• ¼ cup cranberry sauce
• 1 16 oz. package tortellini
• Handful of roughly chopped fresh parsley or basil, for garnish
Directions:
1. In a large pan over medium heat, cook the butter and garlic for 2 minutes or until the butter is melted.
2. Add the heavy cream, salt, pepper and parmesan, and stir.
3. After about 5 minutes, when the mixture starts to bubble, add the mushrooms and cook for 4 minutes. Don’t crowd the pan to avoid mushy mushrooms.
4. Add the artichoke hearts, sun-dried tomatoes and cranberry sauce, and simmer, stirring occasionally, for 5 minutes.
5. In a separate large pan, cook the tortellini in boiling water according to package directions. Drain and toss in the sauce.
6. Garnish with parmesan and parsley or basil, and serve.
Advice:
• For added protein, grilled or rotisserie chicken are great options.
Nordic Ware Factory Store Website: nordicware.com
Hayden Haas, author of Simply Delishaas, shares his recipe for a filling Monday Night Meal.
Click here to print recipe: kstp.com/wp-content/uploads/2026/06/Tortellini-Cranberry-Alfredo.pdf
Tortellini Cranberry Alfredo
PREP TIME: 10 min | COOK TIME: 20 min | SERVES: 4
Ingredients:
• 3 Tbsp. unsalted butter.
• 4–5 garlic cloves, minced
• 1½ cups heavy cream
• Salt and pepper
• 1 cup shredded parmesan cheese, plus extra for garnish
• 8 oz. baby bella mushrooms, thinly sliced
• 9 oz. canned artichoke hearts, drained
• Handful of julienned sun-dried tomatoes
• ¼ cup cranberry sauce
• 1 16 oz. package tortellini
• Handful of roughly chopped fresh parsley or basil, for garnish
Directions:
1. In a large pan over medium heat, cook the butter and garlic for 2 minutes or until the butter is melted.
2. Add the heavy cream, salt, pepper and parmesan, and stir.
3. After about 5 minutes, when the mixture starts to bubble, add the mushrooms and cook for 4 minutes. Don’t crowd the pan to avoid mushy mushrooms.
4. Add the artichoke hearts, sun-dried tomatoes and cranberry sauce, and simmer, stirring occasionally, for 5 minutes.
5. In a separate large pan, cook the tortellini in boiling water according to package directions. Drain and toss in the sauce.
6. Garnish with parmesan and parsley or basil, and serve.
Advice:
• For added protein, grilled or rotisserie chicken are great options.
