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Cozy Creamy Tortellini with Tomatoes

Cozy Creamy Tortellini with Tomatoes for a Warm Dinner Treat

This Cozy Creamy Tortellini with Tomatoes recipe transforms simple ingredients into a comforting feast that comes together 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: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 tablespoon Olive or Avocado Oil Substitute with canola oil if needed.
  • 1 medium Shallot Yellow onion is a great alternative.
  • 2 cloves Garlic Fresh garlic works best, but garlic powder can be a quick substitute.
  • 2 cups Cherry or Grape Tomatoes Feel free to use any ripe tomatoes if those aren't on hand.
  • 1 cup Roasted Red Peppers Substitute with fresh bell peppers cooked until soft.
  • 2 tablespoons Tomato Paste Omit if necessary but adjust seasonings.
  • 1 teaspoon Salt Kosher salt allows for better control in seasoning.
  • 1 teaspoon Dried Basil Fresh basil could be used, approximately double the amount.
  • 1 teaspoon Italian Seasoning Replace with individual herbs like oregano or thyme if desired.
  • 1 teaspoon Black Pepper Adjust according to your taste preference.
  • 1 cup Heavy Cream Half-and-half can lighten the dish, maintaining the flavor.
  • ½ cup Parmesan Cheese Grana Padano is a great substitute.
  • 2 cups Chopped Spinach You can switch it out with kale if preferred.
  • 2 cups Cooked Cheese Tortellini Any filled tortellini will do, catering to everyone’s tastes.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 1 tablespoon of olive or avocado oil over medium heat for about 2 minutes. Swirl the oil around to coat the bottom of the pan evenly.
  2. Add 1 chopped medium shallot and 2 minced garlic cloves to the skillet. Sauté for 3 minutes until the shallot is translucent and the garlic is fragrant.
  3. Stir in 2 cups of halved cherry or grape tomatoes into the skillet. Cook for 10 minutes while gently pressing the tomatoes with a spatula.
  4. Add 1 cup of chopped roasted red peppers, 2 tablespoons of tomato paste, 1 teaspoon of dried basil, and 1 teaspoon of Italian seasoning to the tomato mixture. Sauté for an additional 2-3 minutes.
  5. Pour in 1 cup of heavy cream and reduce the heat to low. Allow the mixture to simmer for 5 minutes, stirring occasionally until it thickens slightly.
  6. Gently fold in 2 cups of cooked cheese tortellini and 2 cups of chopped spinach into the creamy sauce. Stir for 2-3 minutes until the tortellini is heated through.
  7. Sprinkle in ½ cup of grated Parmesan cheese and stir well to combine until the cheese melts into the sauce.
  8. Serve your delightful one-pan creamy tomato tortellini garnished with additional Parmesan and fresh basil if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 25mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish can also be frozen for up to 3 months.

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