Description
Creamy and flavorful, this Tortellini with Roasted Red Pepper Sauce combines tender cheese tortellini with a velvety blend of roasted red peppers, garlic, and Parmesan. It’s a comforting Italian-inspired dish that’s ready in just 30 minutes, perfect for weeknight dinners or cozy gatherings.
Ingredients
Scale
- 1 pound cheese tortellini, cooked al dente
- 3 large roasted red bell peppers, peeled and deseeded
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup vegetable broth
- Salt and black pepper, to taste
- Pinch of crushed red pepper flakes
- Fresh basil leaves, for garnish
Instructions
- Heat a skillet over medium heat and bring a large pot of salted water to a boil.
- Sauté minced garlic in olive oil until fragrant, about 1 minute.
- Blend roasted red peppers with cream, broth, and Parmesan until smooth.
- Pour the blended sauce into the skillet and simmer for 5–7 minutes, stirring occasionally.
- Cook the tortellini according to package directions, then drain, reserving a bit of pasta water.
- Add the tortellini to the sauce, tossing gently to coat evenly. Use pasta water to adjust the consistency.
- Season with salt, pepper, and red pepper flakes, then garnish with fresh basil and extra Parmesan before serving.
Notes
- Roast your own peppers for the best smoky flavor.
- Do not overcook the tortellini; it should be tender but still firm.
- For a lighter version, substitute heavy cream with half-and-half.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 410mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg