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The Best Creamy Tortellini With Tomatoes

The Best Creamy Tortellini With Tomatoes: Comfort in Every Bite

Enjoy The Best Creamy Tortellini With Tomatoes, a quick and comforting dish bursting with vibrant flavors and creamy goodness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons olive or avocado oil Substitute with vegetable oil for a lighter option.
  • 2 shallots, diced Yellow onion can be used if shallots are unavailable.
  • 2 garlic cloves, minced Garlic powder can serve as a substitute.
  • 2 cups cherry or grape tomatoes Canned tomatoes can be used out of season.
  • 1/2 cup roasted red peppers Fresh peppers sautéed until soft can replace them.
  • 1 tablespoon tomato paste Can be omitted if using sweet, ripe fresh tomatoes.
  • 1/2 teaspoon salt Adjust based on personal dietary needs.
  • 1 teaspoon dried basil Fresh herbs can replace dried ones for a brighter taste.
  • 1 teaspoon Italian seasoning Fresh herbs can replace dried ones for a brighter taste.
  • 1/8 teaspoon black pepper Adjust to your spice preference.
  • 1 cup heavy cream Coconut cream serves as a fantastic dairy-free alternative.
  • 3/4 cup Parmesan cheese, divided Nutritional yeast can function as a vegan substitute.
  • 2 cups chopped spinach Kale or Swiss chard are good alternatives.
For the Pasta
  • 3 cups cooked cheese tortellini Gluten-free tortellini can be used as needed.

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, about 2 minutes. Add 2 diced shallots and 2 minced garlic cloves, sautéing for around 3 minutes until fragrant and golden.
  2. Introduce 2 cups of cherry or grape tomatoes to the skillet, allowing them to cook for about 10 minutes, stirring occasionally until they begin to burst and create a thick sauce-like consistency.
  3. Stir in 1 tablespoon of tomato paste, 1/2 cup of roasted red peppers, and season with 1/2 teaspoon of salt, 1 teaspoon each of dried basil and Italian seasoning, along with a dash of black pepper. Cook for an additional 2 minutes.
  4. Reduce the heat to low and carefully pour in 1 cup of heavy cream, letting it simmer for 2-3 minutes, stirring continuously until the sauce thickens slightly.
  5. Gently fold in 3 cups of cooked cheese tortellini and 2 cups of chopped spinach, stirring until the spinach wilts and everything is well combined. Cook for about 2 more minutes.
  6. Sprinkle the remaining 1/4 cup of Parmesan cheese on top, adjusting the seasoning to taste if necessary. Let it cook for an additional minute just to melt the cheese.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 50gProtein: 15gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 6gVitamin A: 1000IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

This dish is easily customizable, and perfect for a quick family dinner or a cozy night in.

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