Description
Creamy and flavorful, this Roasted Red Pepper Pasta is a delicious dish that combines tender tortellini with a velvety roasted red pepper sauce. Tossed with fresh spinach and Parmesan cheese, it’s a satisfying meal that’s perfect for a cozy dinner.
Ingredients
Units
Scale
Tortellini:
- 10 ounces tortellini (the refrigerated kind), cheese or chicken
Roasted Red Pepper Sauce:
- 3 Tablespoons butter
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 large red bell peppers, stems and seeds removed, cut in half vertically from stem to butt
- 1 cup low-sodium chicken broth
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy whipping cream
- 2 cups fresh spinach leaves
- 1/2 cup freshly grated Parmesan cheese
- 2–3 Tablespoons fresh chopped parsley, or 1 tablespoon dried
Instructions
- Cook the pasta: Cook the tortellini according to package instructions. Drain, rinse with cold water, and set aside.
- Roast the red bell peppers: Broil the red bell pepper halves until charred. Peel off the blackened skins and blend with onions and garlic.
- Prepare the sauce: In a skillet, melt butter and sauté onions and garlic. Add the blended pepper mixture, chicken broth, salt, pepper, cream, and spinach. Toss in the cooked tortellini.
- Finish and serve: Stir in most of the Parmesan cheese, reserving some for topping. Sprinkle with parsley before serving.
Notes
- Make Ahead Instructions: Save time by preparing the sauce in advance. Store in the refrigerator until ready to finish the dish.
- Variations: Customize with different pasta shapes, additional veggies, or cooked chicken. For a vegan option, use plant-based ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 497 kcal
- Sugar: 6g
- Sodium: 607mg
- Fat: 29g
- Saturated Fat: 16g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 101mg
