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The Best Creamy Tortellini With Tomatoes

The Best Creamy Tortellini with Tomatoes in Just 30 Minutes

This 30-Minute Creamy Tortellini with Tomatoes recipe transforms dinner into a delightful experience, full of rich flavors and quick preparation.
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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 Base
  • 2 tablespoons Olive or Avocado Oil Substitute with vegetable oil for a lighter option.
  • 2 Shallots, diced Substitute with yellow onion if unavailable.
  • 2 cloves Garlic, minced Garlic powder can be used as a substitute.
For the Sauce
  • 2 cups Cherry or Grape Tomatoes Use canned tomatoes if out of season.
  • 1/2 cup Roasted Red Peppers Fresh sautéed peppers can work as an alternative.
  • 1 tablespoon Tomato Paste Omit if using sweet, ripe fresh tomatoes.
  • 1/2 teaspoon Salt Adjust according to dietary needs.
  • 1 teaspoon Dried Basil
  • 1 teaspoon Italian Seasoning Fresh herbs can enhance the dish.
  • 1/8 teaspoon Black Pepper Adjust based on spice preference.
  • 1 cup Heavy Cream Replace with coconut cream for a dairy-free version.
  • 3/4 cup Parmesan Cheese, divided Nutritional yeast can be used for vegans.
For the Final Touch
  • 2 cups Chopped Spinach Can substitute with kale or Swiss chard.
  • 3 cups Cooked Cheese Tortellini Gluten-free tortellini can be used as an alternative.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive or avocado oil in a large skillet over medium heat for about 1–2 minutes until shimmering.
  2. Add 2 diced shallots and 2 minced garlic cloves to the skillet and sauté for about 3 minutes until soft and fragrant.
  3. Stir in 2 cups of cherry or grape tomatoes and cook for around 10 minutes, gently pressing them to burst and release juices.
  4. Add 1 tablespoon of tomato paste, 1/2 cup of roasted red peppers, 1/2 teaspoon of salt, 1 teaspoon each of dried basil and Italian seasoning, and 1/8 teaspoon of black pepper, cooking for an additional 2 minutes.
  5. Reduce heat to low and pour in 1 cup of heavy cream, allowing the sauce to simmer for 2–3 minutes until it thickens slightly.
  6. Stir in 3 cups of cooked cheese tortellini and 2 cups of chopped spinach until well coated.
  7. Sprinkle in 3/4 cup of grated Parmesan cheese, tossing gently, and allow it to heat through for another minute before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 18gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 5000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For better flavor preservation, store leftovers in an airtight container and consume within 3 days. Reheat gently with a splash of cream.

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