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Creamy Tortellini With Tomatoes

Creamy Tortellini With Tomatoes: A Cozy One-Pan Wonder

Creamy Tortellini With Tomatoes is a comforting one-pan meal filled with rich flavors and textures, perfect for 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 tbsp olive or avocado oil vegetable oil can be a lighter substitute
  • 2 shallots, diced adds a mild onion flavor; use yellow onion if unavailable
  • 2 garlic cloves, minced provides aromatic depth; garlic powder can work in a pinch
  • 2 cups cherry or grape tomatoes swap with canned tomatoes out of season
  • 1/2 cup roasted red peppers adds sweetness and color; fresh peppers sautéed until soft are a good alternative
  • 1 tbsp tomato paste intensifies tomato flavor; omit if using sweet, ripe fresh tomatoes
  • 1/2 tsp salt enhances overall flavor; adjust according to dietary preferences
  • 1 tsp dried basil imparts an Italian flavor profile; fresh herbs brighten the dish
  • 1 tsp Italian seasoning complements the tomatoes with robust Italian flavors
  • 1/8 tsp black pepper adds a hint of heat; adjust to your spice preference
  • 1 cup heavy cream creates a rich, decadent sauce; coconut cream is a great dairy-free alternative
For the Filling
  • 3/4 cup Parmesan cheese, divided adds umami richness; nutritional yeast can be used for a vegan option
  • 2 cups chopped spinach boosts nutrition and color; kale or Swiss chard can be substituted
  • 3 cups cooked cheese tortellini substitute with gluten-free tortellini if needed

Equipment

  • Large Skillet

Method
 

Step‑by‑Step Instructions for Creamy Tortellini With Tomatoes
  1. Start by heating a large skillet over medium heat. Add 2 tablespoons of olive or avocado oil and allow it to shimmer, which should take about 1-2 minutes.
  2. Once your oil is shimmering, add 2 diced shallots and 2 minced garlic cloves to the skillet. Sauté them for about 3 minutes, stirring frequently, until they turn fragrant and the shallots become translucent.
  3. Add 2 cups of cherry or grape tomatoes to the skillet, pressing them down gently with a wooden spoon. Allow them to cook for approximately 10 minutes.
  4. Stir in 1 tablespoon of tomato paste, ½ cup of roasted red peppers, ½ teaspoon of salt, 1 teaspoon of dried basil, 1 teaspoon of Italian seasoning, and a pinch of black pepper. Mix thoroughly for an additional 2 minutes.
  5. Reduce the heat to low and carefully pour in 1 cup of heavy cream. Stir well and let it simmer for 2-3 minutes.
  6. Gently fold in 3 cups of cooked cheese tortellini and 2 cups of chopped spinach into the creamy sauce. Stir until the spinach wilts and everything is well-coated.
  7. Sprinkle in ¾ cup of grated Parmesan cheese, stirring until melted and incorporated. Serve your Creamy Tortellini with Tomatoes hot, garnished with extra Parmesan or fresh parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 38gProtein: 15gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 550mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Always taste and adjust seasonings before serving.

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