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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 delightful dish that combines soft tortellini with a rich, velvety sauce, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive or Avocado Oil Essential for sautéing aromatics; vegetable oil is a lighter substitute.
  • 2 Shallots, diced Adds mild onion flavor; yellow onion can be used if needed.
  • 2 Garlic Cloves, minced Provides aromatic depth; garlic powder works in a pinch.
  • 2 cups Cherry or Grape Tomatoes Offers a juicy burst; substitute canned tomatoes when out of season.
  • 1/2 cup Roasted Red Peppers Adds sweetness and color; fresh sautéed peppers are a great alternative.
  • 1 tablespoon Tomato Paste Intensifies tomato flavor; can be omitted if using sweet fresh tomatoes.
  • 1/2 teaspoon Salt Enhances flavor; adjust according to dietary needs.
  • 1 teaspoon Dried Basil Imparts Italian flair; fresh herbs can be used for brightness.
  • 1 teaspoon Italian Seasoning Imparts Italian flair; fresh herbs can be used for brightness.
  • 1/8 teaspoon Black Pepper Introduces a hint of heat; adjust to taste.
  • 1 cup Heavy Cream Creates a rich, decadent sauce; coconut cream is an excellent dairy-free alternative.
  • 3/4 cup Parmesan Cheese, divided Adds umami richness; nutritional yeast for a vegan option.
For the Tortellini
  • 3 cups Cooked Cheese Tortellini The heart of the dish; gluten-free tortellini can be substituted.
  • 2 cups Chopped Spinach Boosts nutrition and color; kale or Swiss chard can also work.

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large skillet over medium heat for about 1-2 minutes until shimmering.
  2. Add the diced shallots and minced garlic cloves to the skillet and sauté for about 3 minutes, until fragrant and the shallots soften.
  3. Toss in the cherry or grape tomatoes, pressing gently with a spatula to burst them. Cook for about 10 minutes until softened and a sauce forms.
  4. Stir in the tomato paste, roasted red peppers, salt, dried basil, and Italian seasoning, cooking for another 2 minutes.
  5. Reduce heat slightly and pour in the heavy cream, stirring gently and simmering for 2-3 minutes until thickened.
  6. Fold in the cooked cheese tortellini and chopped spinach, stirring until the spinach wilts and tortellini is coated in sauce.
  7. Top with the remaining Parmesan cheese, adjusting the salt to taste, and serve hot.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Serve the dish hot, optionally garnished with fresh herbs. Ensure to maintain a gentle heat while cooking the cream to avoid boiling.

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