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.
FAQ
Q: Can I make this creamy tomato tortellini vegan
A: Yes, with a few simple swaps this recipe can be made vegan. Use a plant-based tortellini (like a mushroom or spinach-filled variety), substitute the half-and-half with full-fat oat milk or cashew cream for a rich texture, and replace the Parmesan with a vegan alternative or a sprinkle of nutritional yeast.
Q: How can I add more protein to this vegetarian dish
A: To boost the protein, you can stir in a can of rinsed cannellini beans or chickpeas when you add the sauce to the pasta. Using a protein-fortified pasta or a lentil-based tortellini if available are also excellent options for a more filling, high-protein vegetarian meal.
Q: What other vegetables work well in this meatless pasta
A: This recipe is very flexible. In addition to the suggested spinach, you could add sautéed mushrooms, chopped sun-dried tomatoes, roasted red peppers, or steamed broccoli florets. Stir them in with the sauce to heat through for an extra serving of veggies.
Q: How do I store and reheat leftover creamy tortellini
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a saucepan over low heat, adding a splash of milk or water to loosen the sauce as it warms. Microwaving is also an option, but heating it slowly on the stovetop helps prevent the pasta from becoming rubbery.
