Description
This Roasted Red Pepper Tortellini is a cozy and comforting pasta dish made with cheese tortellini tossed in a creamy, flavorful roasted red pepper sauce, finished with melty cheese and fresh herbs. It’s perfect for a quick and delicious weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 1 shallot, chopped
- 4 garlic cloves, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes
- 1 (12 ounce) jar roasted red peppers, drained
- 1/2 cup whole milk or heavy cream
- 1/3 cup grated parmesan cheese
- 2 tablespoons tomato paste
- 2 tablespoons fresh basil, chopped (plus more for serving)
- Salt and pepper, to taste
- 1 (10-14 ounce) package cheese tortellini
- 1/2 cup shredded mozzarella cheese (optional)
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Add the shallot and cook for 2-3 minutes until softened.
- Stir in garlic, oregano, and chili flakes, and cook for another minute.
- Add roasted red peppers, milk or cream, parmesan, tomato paste, and basil. Season with salt and pepper.
- Simmer the sauce for 5-10 minutes, then blend until smooth using an immersion blender or regular blender.
- Return the sauce to the skillet. Add cooked tortellini and toss to combine. Cook for 2-3 minutes.
- If desired, top with mozzarella and place under the broiler for 2-3 minutes until melted and bubbly.
- Serve warm topped with extra basil and parmesan.
Notes
- Use jarred roasted red peppers for convenience.
- You can substitute heavy cream for milk for a richer sauce.
- Adding mozzarella and broiling is optional but adds a cheesy top layer.
- Serve with a side salad or garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg
