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Creamy Tortellini with Tomatoes

Creamy Tortellini with Tomatoes: A Comforting One-Pan Delight

Creamy Tortellini with Tomatoes is a quick, flavorful one-pan dish perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet Base
  • 1 tablespoon Olive or Avocado Oil Ideal for sautéing aromatics; feel free to swap with any neutral oil.
  • 1 medium Shallot Adds a hint of sweetness; substitute with onions if needed.
  • 2 cloves Garlic Cloves Elevates aroma and flavor; fresh garlic is best for that punch.
  • 2 cups Cherry or Grape Tomatoes Provides a sweet burst and acidity; canned diced tomatoes work in a pinch.
  • 1 cup Roasted Red Peppers Introduces a smoky depth; use fresh red bell peppers if roasted at home.
  • 1 tablespoon Tomato Paste Enhances tomato flavor and helps thicken the sauce.
  • 1 teaspoon Salt Essential for flavor enhancement; adjust to your taste.
  • 1 teaspoon Dried Basil Infuses herbal notes; fresh herbs can brighten the dish.
  • 1 teaspoon Italian Seasoning Infuses herbal notes.
  • 1 teaspoon Black Pepper Adds warmth; freshly cracked is always preferred.
For the Creamy Sauce
  • 1 cup Heavy Cream Creates that rich, creamy texture; half-and-half can lighten it up.
  • ½ cup Parmesan Cheese Brings in salty, nutty flavors; consider grated Pecorino as an alternative.
For the Final Touch
  • 1 cup Chopped Spinach Adds nutritional punch and vibrant color; any leafy green can work here.
  • 3 cups Cooked Cheese Tortellini Ensure it's cooked according to package instructions for best results.

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions for Creamy Tortellini with Tomatoes
  1. Begin by heating a large skillet over medium heat, adding a drizzle of olive or avocado oil. Once the oil shimmers, toss in minced shallots and finely chopped garlic. Sauté for about 3 minutes until they become fragrant and the shallots turn translucent.
  2. Next, add a generous handful of halved cherry tomatoes to the skillet, cooking for around 10 minutes. Press them gently with a spatula to release their sweet juices.
  3. Stir in roasted red peppers along with a tablespoon of tomato paste, mixing well to combine. Sprinkle in the salt, dried basil, Italian seasoning, and freshly cracked black pepper. Cook for about 2 minutes.
  4. Pour in 1 cup of heavy cream, stirring to blend it into the mélange. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
  5. Once the sauce has thickened, add ½ cup of grated Parmesan cheese along with the cooked cheese tortellini and chopped spinach. Gently fold everything together.
  6. Before serving, taste and adjust the seasoning if necessary. Top with remaining Parmesan cheese and a garnish of fresh basil or parsley.
  7. Scoop the creamy tortellini with tomatoes into bowls while it’s still warm. Best served hot, pair it with crusty bread or a fresh side salad.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Watch the garlic so it doesn't burn; it should be lightly golden. Store leftovers in an airtight container for up to 3 days.

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