Craving a cozy, restaurant-worthy pasta dish that doesn’t require hours in the kitchen? You’ve found it! This 20-minute Creamy Tomato Tortellini is my go-to for busy weeknights when I need pure comfort food, fast. We’re talking pillowy cheese tortellini swimming in a luscious, velvety tomato cream sauce, with bright pops of sweet peas. It’s a one-pan wonder that proves you don’t need a long ingredient list to create something truly delicious.
Ingredients
• 9 ounces / 255 g refrigerated cheese tortellini or ravioli
• 1 cup / 150 g frozen peas
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground black pepper, plus more to taste
• 1 cup / 240 ml half-and-half, light cream, or milk
• 1 14.5-ounce / 411 g can diced tomatoes with basil, garlic, and oregano, undrained
• Salt, to taste
• 2 tablespoons finely shredded Parmesan cheese, for serving
Instructions
1. Bring a large pot of salted water to a boil. Cook the tortellini according to package directions, adding the frozen peas for the last minute of cooking time. Drain the tortellini and peas, and return them to the warm pot.
2. Meanwhile, in a medium saucepan, whisk together the flour and pepper. Slowly stream in the half-and-half, whisking continuously to create a smooth mixture. Place over medium heat and cook, stirring often, until the sauce thickens and bubbles. Cook for 1 minute more, then gradually stir in the undrained diced tomatoes. Season to taste with salt and more pepper.
3. Pour the creamy tomato sauce over the tortellini and peas in the pot. Toss gently to coat everything evenly. Divide among four bowls and top each serving with a sprinkle of Parmesan cheese before serving.
Nutritional Information
• Per Serving: 410 calories, 13 g total fat (7 g saturated fat), 54 mg cholesterol, 998 mg sodium, 57 g carbohydrates, 4 g fiber, 18 g protein.
Pro Tips
• Stir in a few large handfuls of fresh spinach with the sauce and let it wilt for an extra boost of nutrients and color.
• For a little kick, add 1/4 to 1/2 teaspoon of red pepper flakes to the saucepan along with the flour.
• For an even more decadent sauce, substitute heavy cream for the half-and-half and stir in an extra tablespoon of Parmesan directly into the sauce.
