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In the realm of comforting pasta dishes, creamy roasted pepper tortellini stands out as a delightful option that combines rich flavors with a lush texture. This dish not only tantalizes the taste buds but also warms the soul, making it a perfect choice for cozy family dinners or an elegant meal for special occasions. The creamy sauce, infused with the sweet and smoky essence of roasted red peppers, envelops the tender tortellini, creating a dish that is both satisfying and indulgent.

Creamy Roasted Pepper Tortellini

Indulge in the comforting flavors of creamy roasted pepper tortellini, the perfect blend of rich, velvety sauce and tender cheese-filled pasta. Ideal for family dinners or special occasions, this easy recipe allows you to customize ingredients to suit your tastes. Loaded with the sweet and smoky essence of roasted red peppers, this dish is not only satisfying but also a great way to impress your guests. Discover how to make this culinary delight with step-by-step instructions!
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Ingredients
  

12 oz cheese tortellini (fresh or frozen)

2 large red bell peppers

1 medium yellow onion, chopped

3 cloves garlic, minced

1 cup heavy cream

1 cup vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional)

½ cup grated Parmesan cheese

2 tablespoons olive oil

Salt and pepper, to taste

Fresh basil leaves, for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 425°F (220°C). Cut the red bell peppers in half, remove the seeds and stem, and place them cut side down on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until the skin is blistered and charred. Remove from the oven and let them cool. Once cool, peel off the skin and chop them into small pieces.

    Cook the Tortellini: While the peppers are roasting, bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.

      Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Then, stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

        Combine Ingredients: Add the roasted pepper pieces to the skillet and mix well. Pour in the vegetable broth and bring to a simmer. Stir in the heavy cream, dried basil, dried oregano, and red pepper flakes. Let simmer for about 5 minutes, allowing the sauce to thicken slightly.

          Add Tortellini: Once the sauce has thickened, reduce the heat to low and incorporate the cooked tortellini into the skillet. Gently stir to coat the tortellini evenly in the creamy sauce. Add grated Parmesan cheese and stir until melted and well combined.

            Taste and Season: Taste the tortellini and adjust the seasoning with salt and pepper as needed. If you prefer a thinner sauce, you can add a splash of additional vegetable broth.

              Serve and Garnish: Divide the creamy roasted pepper tortellini among plates, and garnish with fresh basil leaves and extra Parmesan cheese if desired. Enjoy your delicious meal!

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings