In the meantime, combine red peppers, pine nuts, olive oil, garlic and parmesan cheese in a blender or food processor; blend until smooth. Boil tortellini according to package directions, about 2 minutes max.

Drain and return to pot set over lowest heat setting. Add the pesto I use all of it, but you could use less and toss gently to coat. Fold in the spinach and continue to stir gently until it wilts, about 1 to 2 minutes.

My preference is a blender, but you call the shots in your kitchen! Pin Recipe. Scale 1x 2x 3x. Cook Mode Prevent your screen from going dark. Share this: Click to share on Twitter Opens in new window Click to share on Facebook Opens in new window Click to share on Pinterest Opens in new window Click to print Opens in new window.

Reader Favorites filed in:. Meet The Author: Amanda Hickman. Post navigation Previous Post. Next Post. Popular Posts. Crispy Brussel Sprouts With Dijon Aioli. Mexican Street Corn Brussels Sprouts. Leave a Reply Cancel reply Your email address will not be published. Comments Jen Nelson AMAZINg!!

Prep Time: 10 minutes minutes. Cook Time: 30 minutes minutes. Total Time: 40 minutes minutes. Servings: 2 Servings. Calories: kcal. Equipment Knife. Ingredients 2 red peppers 1 white onion 1 head of garlic 2 tablespoons oil Salt and pepper to taste 19 ounces frozen cheese tortellini Parsley.

Instructions Preheat oven to °. Cut red peppers and onions in halves. Open garlic and get the cloves out.

Add everything to a lined baking sheet with parchment paper or foil. Drizzle with oil and sprinkle salt and pepper. Place into preheated oven for 30 minutes or until roasted. While waiting, boil your water for the tortellini, cook accordingly to the package directions and drain. When done, take baking sheet out and put the roasted veggies into blender until well blended.

You may add some pasta water to blender if it gets thick. Pour into pot with tortellini and mix. Notes Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Serving: 1 Serving Calories: kcal Carbohydrates: g Protein: 43 g Fat: 37 g Saturated Fat: 9 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 9 g Trans Fat: 0. Pin the recipe Share the recipe Tweet the recipe. Similar Posts. Leave a Reply Cancel reply Your email address will not be published.

Home About Us Toggle child menu Expand. Course Toggle child menu Expand. Baking Toggle child menu Expand. Holidays Toggle child menu Expand.

Why is my tortellini falling apart? Roasted Red Pepper Tortellini. Cheese tortellini, red peppers, onions, and garlic?

Course: Main Course. Cuisine: American. Prep Time: 10 minutes minutes. Cook Time: 30 minutes minutes. Total Time: 40 minutes minutes. Servings: 2 Servings.

Calories: kcal. Equipment Knife. Ingredients 2 red peppers 1 white onion 1 head of garlic 2 tablespoons oil Salt and pepper to taste 19 ounces frozen cheese tortellini Parsley.

Instructions Preheat oven to °. Cut red peppers and onions in halves. Open garlic and get the cloves out. Add everything to a lined baking sheet with parchment paper or foil.

Drizzle with oil and sprinkle salt and pepper. Place into preheated oven for 30 minutes or until roasted. While waiting, boil your water for the tortellini, cook accordingly to the package directions and drain.

When done, take baking sheet out and put the roasted veggies into blender until well blended. You may add some pasta water to blender if it gets thick. Pour into pot with tortellini and mix.

Notes Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes. Serving: 1 Serving Calories: kcal Carbohydrates: g Protein: 43 g Fat: 37 g Saturated Fat: 9 g Polyunsaturated Fat: 4 g Monounsaturated Fat: 9 g Trans Fat: 0.

Pin the recipe Share the recipe Tweet the recipe. Similar Posts. Use profiles to select personalised advertising. Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance.

Measure content performance. Understand audiences through statistics or combinations of data from different sources.

Develop and improve services. Use limited data to select content. List of Partners vendors. Recipes Cuisine European Italian. Pesto Pepper Tortellini.

Submitted by Julie. Trending Videos. Add Photo 3. Jump to Nutrition Facts. Directions Prepare tortellini according to package directions. I Made It Print. Keep sides simple with a salad or steamed asparagus. In the meantime, combine red peppers, pine nuts, olive oil, garlic and parmesan cheese in a blender or food processor; blend until smooth.

Boil tortellini according to package directions, about 2 minutes max. Drain and return to pot set over lowest heat setting. Add the pesto I use all of it, but you could use less and toss gently to coat. Fold in the spinach and continue to stir gently until it wilts, about 1 to 2 minutes.

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

Skip to primary navigation Skip to main content Skip to primary sidebar menu icon. Facebook Instagram Pinterest. search icon. Chicken Fajita Taco Salad. Home » Recipes Jump to Recipe Print Recipe.

Frequently asked questions Can I use milk instead of cream? Can I use a different kind of pasta? What should I serve this red pepper pasta with? Course: Dinner Cuisine: Italian Difficulty: Easy. Servings 6 servings.

Prep time 5 minutes. Cooking time 15 minutes. Calories kcal. Total time 20 minutes. Ingredients 1. Directions Cook the tortellini according to package instructions. Add olive oil to a large pan over medium heat.

Transfer the contents of the pan to a food processor or blender, then add the basil, lemon juice, salt, black pepper, and crushed red peppers. Add heavy cream to the pan and cook, stirring occasionally, for minutes, or until the sauce thickens slightly.

Transfer the drained pasta to the pan with the sauce and mix until the pasta is coated. Garnish with basil and extra parmesan cheese if desired.

Notes High quality parmesan cheese not the unrefrigerated stuff in the canister works best. Did you make this recipe? Like this recipe? More Recipes Gluten-Free Pumpkin Pancakes Paleo.

Leave a Reply Cancel reply Your email address will not be published. Close GDPR Cookie Settings. Powered by GDPR Cookie Compliance. Privacy Overview This website uses cookies so that we can provide you with the best user experience possible.

Strictly Necessary Cookies Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. I made the sauce ahead because I'm working today and I took it for the guys and I at lunch.

A nice side salad, but we only have 1 burner, so I am doing the cheese tortellini down there, but the sauce is done. minus the fresh basil of course , but I had to taste the sauce and I really liked it.

My only change, just a little salt and pepper and I used Pecorino Romano which will not affect the recipe whatsoever , it just happen to be what I had on hand. My cheese tortellini was just a fresh one from my local grocery store. I think mine was a 3 cheese, but any cheese would work great with this.

I will definitely make this sauce again. This is a real winner! The sauce is just perfect - a little sweet, a little spicy.

The sauce would be good on anything - other pasta, chicken, crackers. Will definitely make again! RECIPE SUBMITTED BY. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown.

I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy.

I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from. YOU'LL ALSO LOVE. Nutty Cheese Tortellini. by nemokitty.

For an easy protein boost, top this garlicky tortellini with leftover roasted chicken or stir in a can of drained chickpeas. Keep sides simple with a salad or steamed asparagus. In the meantime, combine red peppers, pine nuts, olive oil, garlic and parmesan cheese in a blender or food processor; blend until smooth.

Boil tortellini according to package directions, about 2 minutes max. Drain and return to pot set over lowest heat setting. Add the pesto I use all of it, but you could use less and toss gently to coat. Reserve a little of the pasta water. Return the tortellini to the pot. When the vegetables are finished roasting, transfer them to a blender and puree.

If the puree is too thick, add a bit of the reserved pasta water. Pour the roasted vegetable puree into the pot with the tortellini and mix to coat. Serve garnished with parsley.

Do you want to change up this recipe and make it your own? Here are some ways that you can do that! Store this in the refrigerator for up to 4 days in an air-tight container.

For longer storage, you can freeze it for up to 3 months in an air-tight, freezer-safe container. Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Roasting vegetables concentrates their flavor and caramelizes the outside of the vegetables to add an extra depth of flavor, as well. If your tortellini is falling apart when you mix it into your sauce, you probably overcooked it. Overcooked pasta is fragile and will break apart easily.

Nothing but their shapes. Do you enjoy roasted vegetables? Then try these delicious recipes:. Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed. Skip to content Pin the recipe Share the recipe Tweet the recipe. Jump to Recipe. This looks magnificent, Mary Ann! My kind of dish when comfort food is in order!!

I can see why Tom went back for thirds — who could resist!? Roasted Bell Pepper and Alfredo!! no wonder every one loved it mare! What a flavorful dish.

We only had ground beef one night and it was good! So glad we found this. All Recipes Main Dishes Side Dishes Desserts Snacks. Pin Facebook 0 Tweet 0 Yummly 0 Email 0. Prep Time 10 minutes minutes. Cook Time 15 minutes minutes. Total Time 25 minutes minutes. If you're looking for a delicious comfort food dish, look no further.

Roasted Red Pepper Tortellini Alfredo with Sausage Ingredients olive oil hot or sweet Italian sausage fresh cheese tortellini jarred roasted red peppers butter heavy cream garlic kosher salt and pepper grated Parmesan cheese fresh basil leaves.

More Delicious Italian Recipes to Enjoy Chicken Osso Buco Cheesy Italian Baked Beans Zucchini Roasted Red Pepper Parmesan. Author: MaryAnn Dwyer.

Servings: 8 servings. Prep Time 10 minutes mins. Cook Time 15 minutes mins. Total Time 25 minutes mins. olive oil 1 lb. bulk sweet or hot Italian sausage 1 oz. package fresh cheese tortellini 1 oz. In a large skillet over medium-high heat, heat olive oil. Add sausage and cook, breaking up with a wooden spoon until no longer pink.

Remove with a slotted spoon to a bowl. Set aside. Cook pasta al dente according to package directions. Drain and return pasta to pot. Add the sausage. Drain the jar of roasted red peppers and add to a food processor.

Pulse until the peppers are smooth. In a large saucepan, bring the cream and butter to a boil over medium-high heat. Reduce the heat to low, add the roasted red peppers, garlic, salt and pepper and simmer for minutes.

Remove from the heat and stir in one cup of the Parmesan cheese.