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When it comes to comforting and satisfying meals, few dishes can compete with creamy roasted pepper tortellini. This delightful recipe combines the soft, pillowy goodness of cheese-filled tortellini with a rich, velvety sauce made from roasted red peppers. The result is a dish that is not only indulgent but also bursting with flavor, making it an ideal choice for any occasion—be it a casual weeknight dinner or a more elaborate gathering with friends and family. The combination of textures, from the tender pasta to the smooth cream sauce, ensures that each bite is a delightful experience.

Creamy Roasted Pepper Tortellini

Indulge in the comforting flavors of creamy roasted pepper tortellini, a delightful dish that blends tender cheese-filled pasta with a rich, velvety roasted red pepper sauce. This easy recipe features a balance of textures and tastes, making it perfect for any occasion, from cozy weeknight dinners to entertaining guests. With fresh ingredients and simple steps, you can create a satisfying meal that’s bursting with flavor. Ideal for pasta lovers looking to elevate their dining experience!
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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

½ cup grated Parmesan cheese

2 tablespoons olive oil

1 teaspoon dried Italian herbs (basil, oregano, etc.)

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 and remove the seeds and stems. Place them cut-side down on a baking sheet lined with parchment paper. Roast the peppers for 20-25 minutes, or until the skins are blistered and charred. Once done, remove from the oven and place them in a bowl, covering it with plastic wrap to steam for about 10 minutes. This will help lift the skin off easily.

    Sauté the Onions and Garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and translucent. Then, add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

      Prepare the Creamy Sauce: Peel the roasted peppers once they are cool enough to handle. Chop them into small pieces. Add the roasted peppers to the skillet with the onion and garlic. Stir in the heavy cream, dried Italian herbs, salt, and pepper. Let it simmer gently for about 5 minutes, allowing the flavors to meld together.

        Blend the Sauce: Transfer the mixture to a blender or use an immersion blender to puree the sauce until smooth. Return the sauce to the skillet over low heat and stir in the grated Parmesan cheese until melted and creamy.

          Cook the Tortellini: In a separate pot, bring salted water to a boil and cook the tortellini according to the package instructions. Once cooked, drain them and add to the creamy sauce. Toss gently to combine, ensuring the tortellini is well coated with the sauce.

            Serve: Plate the creamy roasted pepper tortellini, garnish with fresh basil leaves, and sprinkle with additional Parmesan cheese if desired.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings