Next Post
Sheet Pan Roasted Lemon Garlic Butter Salmon with Feta and Olives.
This post may contain affiliate links, please see our privacy policy for details.
This Creamy Roasted Red Pepper Tortellini is the best any night of the week family dinner. We’re taking tortellini and making it even better, with a rich and creamy roasted red pepper sauce and fresh burrata cheese. Each cute little tortellini has delicious, cozy winter flavors that melt in your mouth. It’s the creamiest bowl of cheese tortellini that’s fancy enough for the weekend, but easy enough to make any night of the week. And most importantly, it’s delicious!
Currently, I’m in a rotation of four food groups, Asian, Indian, Mexican, and then every once in a while…a random Italian recipe gets thrown into the mix.
I’m not sure what’s going on with my family, but we’ve all been wanting a good amount of Asian and especially Indian-inspired recipes. In fact, as I type this, I have golden rice and curry cooking away on the stove for yet another family dinner. Everyone has really taken a liking to dishes with lots of flavor and spice.
Honestly, my brothers have all been surprising me with what they’ve been requesting. They’ve really come such a long way from their chicken and rice days. I’ve found I’m actually enjoying cooking for everyone these days. It’s a lot of work, but we don’t always get to be together. So I’m taking advantage of this time and testing out as many recipes as I can on these guys. The one thing about brothers is that they’ll always tell it to you like it is…
If they love something, they really LOVE it.
And if something is not that great, I’m going to hear about it. Not in a mean way, but in a, “yeah, that wasn’t my favorite” kind of way.
Anyway, in an effort to switch things up a bit, I thought I’d make some easy Italian style pasta.
Originally this was just going to be a roasted red pepper pasta, because the other two things I’m currently obsessed with are red peppers and red Fresno peppers. But then I opened the fridge and saw one lingering box of cheese tortellini. I decided that while roasted red pepper pasta sounded good, roasted red pepper cheese tortellini sound even better.
And that’s how I finally came to make the simplest cheesy, red pepper tortellini.
Here are the quick details.
To give the sauce a bit of extra flavor, I decided to cook up the shallots and garlic in a little olive oil before pureeing them with the roasted red peppers. Pureeing the shallots, garlic, and peppers will leave you with a silky smooth red pepper sauce.
Once you have the sauce made, this comes together in minutes. You’ll want to cook up a little tomato paste, add a splash of vodka, then stir in the red pepper sauce. For the vodka, I pretty much always add a splash to most of my tomato-based pasta sauces. I find that it perfectly highlights all the flavors within the sauce. Of course, if you don’t use or drink vodka, you can easily just use water or broth.
Once the sauce is in the pan, add a little cream and fresh baby spinach. Let that simmer over low heat while you cook the tortellini.
For the tortellini, I used a cheese tortellini from Whole Foods, but use any kind of tortellini flavor you love.
Then toss the pasta with the sauce, add fresh parmesan cheese, and that’s that. Simple. Simple.
But wait, there is one extra special touch.
Serve this cheesy tortellini up with a ball of fresh burrata cheese. It adds a layer of creaminess to each and every bowl of pasta and it’s delicious with a sprinkling of fresh basil.
Yummm. And super easy. Perfect for just about any night of the week. And for me personally, I’m actually beyond excited to make this again today on Instagram stories. It feels like an exciting Wednesday night dinner.
Cannot wait!
Looking for more quick pasta dinner? Here are a few to try:
Crispy Roasted Cauliflower with Creamy Pesto Pasta
Roasted Broccoli Pasta Carbonara with Crispy Prosciutto and Whipped Ricotta
Lastly, if you make this Creamy Roasted Red Pepper Tortellini, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Creamy Roasted Red Pepper Tortellini
Servings: 6
Calories Per Serving: 573 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 (16 ounce) jar roasted red peppers, drained
- 1/4 cup extra virgin olive oil
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 2 tablespoons tomato paste
- 1-2 teaspoons red pepper flakes
- 1 teaspoon dried oregano
- 1/4 cup vodka (or water)
- 3/4 cup heavy cream or canned coconut milk
- 2 cups fresh baby spinach, chopped
- 1/4 cup fresh basil, roughly chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
- kosher salt and black pepper
- 1 pound fresh or frozen cheese tortellini
- 8 ounces burrata cheese, at room temperature
Instructions
- 1. Bring a large pot of salted water to a boil for cooking the tortellini. Now add the red peppers to a food processor or blender. 2. Heat 2 tablespoons olive oil a large skillet over medium-low heat. Add the shallots and garlic. Cook until the shallots begin to soften, about 5 minutes. Remove from the heat and add the mix to the food processor or blender with the red peppers. Puree until smooth. 3. Set the same skillet over medium heat. Add 2 tablespoons olive oil, the tomato paste, oregano, and red pepper flakes, cook 4 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the red pepper sauce, cream, parmesan, spinach, and basil. Season with salt and pepper.4. Cook the tortellini according to package directions until al dente. Drain, then toss with the red pepper sauce.5. Divide the tortellini between plates and top with burrata and fresh basil. Eat and enjoy immediately.
This post was originally published on January 27, 2021
Nice recipe
I make red pepper sauce often.
Peppers that have desiccated for some time in the refrigerator have a much nicer flavor.
Also leave mushrooms in paper bag to dry and concentrate flavor..
Works exceptionally well on pizza.Stronger flavor and no excess moisture to dilute pizza flavors
Thanks! Hope you love the recipe:) xTieghan
This looks yum but my husband can’t eat tomato paste (or any tomatoes) do you think I can skip the tomato paste ?
Hey Clare,
I think I would use extra red peppers in place of the tomato paste:) I hope you love the recipe! Please let me know if you have any other questions! xTieghan
Any alternative to burrata? I have never had it and I’m not sure where I would find it. The recipe looks so yummy, can’t wait to try it!
Hey Mary,
You could use fresh mozzarella in place of the burrata. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So good!!! I added more red pepper flakes because I like it spicy. Didn’t put basil since I didn’t have it on hand, but I’m sure it would’ve given it more flavor. Regardless, so much flavor in the sauce!!! Loved it.
Hey Mitra,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
Hello! I LOVE your recipes, and cannot wait to try this one!!! One quick question—you mention that one of the ingredients is 1/4 cup olive oil; however, I do not see its use in the directions. Can you advise? Thank you so much!!
Hey Liz,
So sorry for the confusion, you are going to use the olive oil in step 2 and step 3. I hope you love the recipe. Please let me know if you have any other questions! xTieghan
Made this tonight OMG phenomenal. I’m trying to eat healthier but I can’t say no to cheese so this was the perfect way to balance cheese and carbs, with lots of veg included and a veg based sauce. Thank you Tieghan, this one slaps ❤️
Hey Claire,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
Yum! These look to die for!!!
Thanks so much Kate! xTieghan
Hey, Tieghan, when I read your recipe I wanted to try it immediately, so I haven’t any spinach and basil in my Fridge which mean, I skipped it BUT I had a spinach and ricotta tortelloni package, so… It was delicious! Many thanks! I would try it next time in the way you recommend it.
Hey Olga,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
You say “Asian” food and “Indian” food. Please keep in mind that India is in South Asia, and it would be respectful to be more specific.
Hi! Thank you so much for bringing this to my attention. I will adjust and be more thoughtful in the future. Hopping you love this recipe! Thanks again!! xTieghan
My family has made a lot of homemade pasta (specifically ravioli) and have never tried tortellini! Looks so easy and delicious. This sauce looks heavenly.
xo Jessica
an indigo day
Thanks Jessica, I hope you love the recipe! xTieghan
Great flavors.looking to make this this weekend.
Hey Joyce,
Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
Hey Tieghan! This looks AMAZING! Only one thing – my sister can’t eat Red Bell Pepper, it makes her SUPER icky! Any ideas on what I could sub for the red bells?
Hey Kari,
So the sauce is a red pepper sauce, I would just do a marinara in place of it:) I hope you love the recipe. Please let me know if you have any other questions! xTieghan
i’ve the same question!
This looks amazing!! I have some extra red bell peppers at the moment, how many would you recommend roasting if I were to use these instead of jarred? Can’t wait to try this!
Hey Maddy,
I would use 3 bell peppers. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
This is gorgeous! Our family is on a repeat of Asian and Latin flavors right now, too. Wonder if it has anything to do with the weather? Anyway, can’t wait to try this (I heart burrrata). Just won’t tell my kid the sauce is red peppers. ?
Hey Linda,
Thanks so much, I hope you love the recipe!!