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Playing Sunny Anderson’s Tortellini and Cream Sauce


  • 1 bag tortellini (cheese or meat)
  • Tabullah
  • A couple scallions, chopped
  • 1 bag frozen corn
  • Olive oil
  • Fresh or frozen shrimp (optional)
  • A splash white wine
  • Sour cream
  • Dijon mustard
  • Half-and-half
  • Manchego cheese, grated
  • Zest of 1 lemon


Serves: 4


Boil tortellini in salted water. Saute tabullah, scallions, corn in olive oil. Add shrimp if using and cook to just pink. Add white wine and cook off.  Add sour cream, Dijon mustard and half-and-half. Add tortellini and mix to coat. Sprinkle with grated cheese and lemon zest over the top of the dish.