Creamy Tomato Tortellini

Ingredients

• 1 tbsp olive oil (for sautéing)
• 1 shallot (diced)
• 1.5 cup cherry tomatoes
• 0.5 cup roasted red peppers
• 1 tbsp tomato paste
• 1 tsp salt
• 2 tsp italian seasoning
• 0.5 tsp garlic powder
• 0.5 tsp red pepper flakes (optional)
• 0.75 cup heavy cream (can swap for plant-based cream)
• 0.5 cup parmesan cheese (plus more for serving)
• 1.5 cup spinach (chopped; can swap for kale)
• 2 cup cheese tortellini (cooked)

Steps

1. 1

   Heat 1 tablespoon of olive oil in a large skillet over medium-low heat.

2. 2

   Add the diced shallot and sauté for 1-2 minutes until softened.

3. 3

   Toss in the cherry tomatoes and cook for 8-10 minutes, or until they have softened and begun to burst.

4. 4

   Add the roasted red peppers, tomato paste, salt, Italian seasoning, garlic powder, and optional red pepper flakes to the skillet.

5. 5

   Pour in the cream and stir until all ingredients are well incorporated and the sauce is smooth.

6. 6

   Add the parmesan cheese, cooked tortellini, and chopped spinach to the pan.

7. 7

   Let the mixture simmer for a few minutes until the spinach is wilted and the pasta is heated through.

8. 8

   Sprinkle with additional parmesan cheese before serving.

Notes

Substitutions: You can use plant-based cream instead of dairy cream, and kale works well as a replacement for spinach.

Nutrition per serving

• main
• pasta
• vegetarian
• summer
• easy dinner
• skillet meal