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When it comes to pasta dishes that deliver on both flavor and comfort, Creamy Roasted Red Pepper Tortellini stands out as a delightful option. This dish combines the rich creaminess of a sauce with the smoky, sweet notes of roasted red peppers, creating an experience that is both indulgent and satisfying. The tortellini, with its tender dough encasing a savory filling, serves as the perfect vessel for this luscious sauce, making it a beloved choice for pasta lovers everywhere.

Creamy Roasted Red Pepper Tortellini

Indulge in Creamy Roasted Red Pepper Tortellini, a comforting pasta dish that harmonizes rich, creamy sauce with the smoky sweetness of roasted red peppers. Perfect for weeknight dinners or entertaining guests, this versatile dish uses cheese-filled tortellini and can be customized with fresh vegetables or proteins. Discover how to create a luscious sauce and achieve the perfect tortellini texture for a meal that delights all pasta lovers. Enjoy a satisfying dining experience that combines flavor, comfort, and nutrition.
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Ingredients
  

12 oz cheese tortellini (fresh or frozen)

2 large red bell peppers

1 tablespoon olive oil (plus extra for drizzling)

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup heavy cream

1 cup vegetable broth (or chicken broth for added flavor)

1 teaspoon Italian seasoning

½ teaspoon red pepper flakes (optional, for added heat)

Salt and pepper to taste

½ cup grated Parmesan cheese

Fresh basil leaves for garnish (optional)

Instructions
 

Roast the Red Peppers:

    - Preheat your oven to 450°F (232°C).

      - Arrange the whole red bell peppers on a baking sheet, and drizzle with a bit of olive oil. Place the baking sheet in the oven and roast the peppers for 25-30 minutes, turning them once halfway through, until they are nicely charred and blistered. Once done, remove the peppers from the oven and let them cool until safe to handle.

        Prepare the Sauce:

          - As the roasted peppers cool, peel off their skins and remove the seeds. Slice them into strips or chunks.

            - In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and cook for an additional minute, until fragrant.

              Blend the Peppers:

                - In a blender or food processor, combine the roasted red pepper strips with the sautéed onion and garlic mixture, heavy cream, vegetable broth, Italian seasoning, and red pepper flakes (if using). Blend the mixture until it reaches a smooth consistency.

                  Cook the Tortellini:

                    - Meanwhile, in a separate pot, bring salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions, usually until al dente. Drain the tortellini and set aside.

                      Combine and Toss:

                        - Pour the creamy roasted red pepper sauce into the skillet where you sautéed the onion and garlic. Bring the sauce to a gentle simmer, then season it with salt and pepper, and stir in the grated Parmesan cheese until well incorporated.

                          - Add the cooked tortellini to the skillet and gently toss to ensure each piece is fully coated in the creamy sauce.

                            Plate and Garnish:

                              - Serve the creamy roasted red pepper tortellini hot, garnished with fresh basil leaves and extra Parmesan cheese on top, if desired.

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