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The Best Creamy Tortellini With Tomatoes

Irresistibly The Best Creamy Tortellini With Tomatoes Recipe

This creamy tortellini with tomatoes is a quick and 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: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons olive or avocado oil Vegetable oil can serve as a lighter substitute.
  • 2 pieces shallots, diced Substitute with yellow onion if needed.
  • 2 cloves garlic, minced Garlic powder can be used in a pinch.
  • 2 cups cherry or grape tomatoes Canned tomatoes may be used when fresh is unavailable.
  • 1/2 cup roasted red peppers Fresh sautéed peppers work as an alternative.
  • 1 tablespoon tomato paste Can be omitted if using very ripe fresh tomatoes.
  • 1/2 teaspoon salt Adjust based on dietary needs.
  • 1 teaspoon dried basil Fresh herbs can be used for brightness.
  • 1 teaspoon Italian seasoning Fresh herbs can be used for brightness.
  • 1/8 teaspoon black pepper Adjust according to spice preference.
  • 1 cup heavy cream Coconut cream is a great dairy-free alternative.
  • 3/4 cup Parmesan cheese, divided Nutritional yeast can be a vegan substitute.
For the Tortellini
  • 2 cups chopped spinach Kale or Swiss chard are good substitutes.
  • 3 cups cooked cheese tortellini Gluten-free tortellini can be used if desired.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive or avocado oil in a large skillet over medium heat until shimmering.
  2. Add 2 diced shallots and 2 minced garlic cloves. Sauté for about 3 minutes until the shallots turn translucent.
  3. Increase heat slightly and add 2 cups of cherry or grape tomatoes. Cook for 10 minutes, gently pressing to burst them.
  4. Stir in 1 tablespoon of tomato paste, 1/2 cup of roasted red peppers, 1/2 teaspoon of salt, 1 teaspoon of dried basil, 1 teaspoon of Italian seasoning, and a dash of black pepper. Cook for another 2 minutes.
  5. Lower heat and pour in 1 cup of heavy cream, stirring continuously. Cook for 2 to 3 minutes until mixture thickens slightly.
  6. Fold in 1/2 cup of grated Parmesan cheese, 3 cups of cooked tortellini, and 2 cups of chopped spinach. Stir until well combined and spinach wilts.
  7. Serve hot from the skillet, garnished with 1/4 cup of remaining Parmesan cheese.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 14gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in individual portions for up to 3 months.

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