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The Best Creamy Tortellini With Tomatoes

The Best Creamy Tortellini With Tomatoes in Just 30 Minutes

The Best Creamy Tortellini with Tomatoes is a delicious one-pan meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tbsp Olive or Avocado Oil Ideal for sautéing; can substitute with vegetable oil.
  • 2 Shallots, diced You can substitute with yellow onion.
  • 2 cloves Garlic, minced Garlic powder can work in a pinch.
  • 2 cups Cherry or Grape Tomatoes Canned tomatoes can be used if fresh aren't available.
  • 1/2 cup Roasted Red Peppers Fresh sautéed peppers can be used too.
  • 1 tbsp Tomato Paste Feel free to omit if using very ripe tomatoes.
  • 1/2 tsp Salt Adjust based on dietary preferences.
  • 1 tsp Dried Basil
  • 1 tsp Italian Seasoning
  • 1/8 tsp Black Pepper Adjust to your taste.
  • 1 cup Heavy Cream Coconut cream is a great dairy-free alternative.
  • 3/4 cup Parmesan Cheese, grated, divided Nutritional yeast can work for a vegan option.
  • 2 cups Chopped Spinach Kale or Swiss chard may also be used.
For the Tortellini
  • 3 cups Cooked Cheese Tortellini Consider gluten-free tortellini if needed.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large skillet over medium heat. Let it shimmer for 1-2 minutes before adding other ingredients.
  2. Add the diced shallots and minced garlic to the skillet, sautéing for about 3 minutes until they are fragrant and translucent.
  3. Introduce the cherry or grape tomatoes to the skillet and cook for 10 minutes, using a spoon to press gently to release their juices.
  4. Incorporate the tomato paste, roasted red peppers, salt, dried basil, Italian seasoning, and black pepper into the mixture, stirring together for 2 minutes.
  5. Reduce the heat to low and add the heavy cream, stirring continuously, and let simmer for 2-3 minutes until it thickens.
  6. Fold in the grated Parmesan, cooked cheese tortellini, and chopped spinach until the spinach wilts and is well-coated.
  7. Top with the remaining Parmesan cheese, adjust salt to taste, and serve hot.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 20gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 400mgIron: 2mg

Notes

This dish is highly customizable; consider adding proteins or additional veggies as desired. Leftovers can be kept in the fridge for up to 3 days.

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