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20-Minute Creamy Tortellini with Roasted Red Peppers – vegetarian recipe
Stav Kogan

20-Minute Creamy Tortellini with Roasted Red Peppers

A restaurant-quality creamy tortellini dish with roasted red peppers and basil that comes together in just 20 minutes. Perfect for a busy weeknight!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 383 serving
Calories: 383
Ingredients Method Nutrition

Ingredients
  

  • 1 9-ounce / 255 g (9 oz) package refrigerated cheese tortellini
  • 1/2 cup (75 g / 2.65 oz) roasted red sweet peppers, drained and cut into 1/2-inch strips
  • 1/3 cup (80 ml) refrigerated light Alfredo pasta sauce
  • 1/2 cup (12 g / 0.42 oz) shredded fresh basil, divided
  • Coarse ground black pepper, to taste
  • Pro-Tips for Perfect Tortellini
  • For a richer sauce that clings perfectly, stir in a tablespoon or two of the reserved pasta cooking water along with the Alfredo sauce. The starch in the water helps emulsify the sauce.
  • Elevate the jarred sauce with a pinch of grated nutmeg or a clove of freshly minced garlic sautéed for 30 seconds before adding the sauce to the pan.
  • Boost the green factor by wilting in a large handful of fresh spinach during the last minute of heating the sauce. It adds color, nutrients, and flavor.
  • For a touch of brightness and texture, finish the dish with a sprinkle of toasted pine nuts and a squeeze of fresh lemon juice.

Method
 

  1. Cook the tortellini according to package directions until al dente.
  2. Drain well, reserving a splash of the cooking water, and return the tortellini to the hot pan.
  3. Gently stir in the roasted red pepper strips and the Alfredo sauce.
  4. Cook over medium-low heat, stirring constantly, until everything is warmed through and the sauce coats the pasta beautifully.
  5. Remove from heat and fold in half of the fresh basil.
  6. Serve immediately, garnished with the remaining basil and a generous crack of black pepper.

Nutrition

Calories: 383kcalCarbohydrates: 51gProtein: 17gFat: 12g

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