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Creamy Roasted Red Pepper Tortellini is not just a dish; it's a delightful embrace of flavors that brings comfort to the dining table. This sumptuous pasta dish features tender cheese-filled tortellini enveloped in a velvety sauce made from roasted red peppers, garlic, and cream. With its rich texture and vibrant color, this recipe is sure to impress both family and guests alike. The combination of these ingredients creates a symphony of taste that perfectly balances richness and freshness, making it a go-to meal for any occasion.

Creamy Roasted Red Pepper Tortellini

Indulge in the comforting flavors of Creamy Roasted Red Pepper Tortellini, a delightful dish that combines tender cheese-filled pasta with a rich, velvety sauce made from roasted red peppers, garlic, and cream. Perfect for family dinners or special gatherings, this recipe is as visually appealing as it is delicious. Each bite is a perfect balance of warmth and satisfaction, inviting everyone to experience the joy of homemade comfort food. Try it today!
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Ingredients
  

12 oz fresh or frozen cheese tortellini

2 large red bell peppers

1 tablespoon olive oil

3 cloves of garlic, minced

1 cup heavy cream

1 cup vegetable or chicken broth

1/2 cup grated Parmesan cheese

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper. Place the red bell peppers on the sheet and drizzle them with olive oil, ensuring they are well coated. Roast in the preheated oven for about 25-30 minutes, or until the skin is beautifully blistered and charred. Once done, remove them from the oven and transfer the peppers to a bowl. Cover the bowl tightly with plastic wrap for approximately 10 minutes. This steaming process will make peeling them much easier.

    Cook the Tortellini: While the peppers are roasting, fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil over high heat. Carefully add the tortellini and cook according to the package instructions—typically about 3-5 minutes for fresh tortellini or 6-8 minutes for frozen. Once done, drain the tortellini in a colander and set aside.

      Prepare the Sauce: After the peppers have cooled slightly, peel away their charred skin and remove the seeds. In a blender, add the peeled roasted peppers, minced garlic, heavy cream, and vegetable or chicken broth. Blend the mixture until completely smooth and creamy.

        Heat the Sauce: Place a large skillet over medium heat and pour in the blended sauce mixture. Gently bring it to a simmer, stirring it occasionally to prevent sticking. Gradually add in the grated Parmesan cheese and sprinkle in the Italian seasoning, stirring until the cheese has melted into the sauce, resulting in a silky texture. Season with salt and pepper to your liking.

          Combine: Carefully add the drained tortellini to the skillet with the creamy roasted red pepper sauce. Use a spatula or tongs to toss the tortellini gently, ensuring they are evenly coated in the luscious sauce.

            Serve: To plate the dish, serve the creamy tortellini in shallow bowls or pasta plates. Garnish with a handful of fresh basil leaves, which will add a delightful aroma and fresh touch. For an extra layer of flavor, feel free to sprinkle additional Parmesan cheese on top before serving.

              Prep Time, Total Time, Servings:

                15 minutes | 50 minutes | 4 servings