Creamy Sun-Dried Tomato Tortellini

$- 1 package (9 oz) cheese tortellini - 1 cup heavy cream - ½ cup sun-dried tomatoes, chopped - 2 cloves garlic, minced - ¼ cup grated Parmesan cheese - 1 tablespoon olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil, for garnish For this creamy sun-dried tomato tortellini, you will need three main ingredients. First, grab a package of cheese tortellini. The cheese inside adds a nice, rich flavor. Next, use heavy cream. It makes the sauce thick and smooth. Lastly, get some sun-dried tomatoes. They add a sweet and tangy taste that shines in the dish. After the main ingredients, you need a few extras. Mince two cloves of garlic. It brings a strong aroma to the dish. Grated Parmesan cheese adds a salty kick. A tablespoon of olive oil helps cook the garlic. Now, let's talk about seasonings. Italian seasoning gives the dish a cozy, herby taste. Add salt and pepper to bring out all the flavors. Finally, fresh basil is perfect for garnishing. It adds a pop of color and flavor to your plate. With these ingredients, you are ready to make a delicious meal. {{ingredient_image_1}} - Cooking the tortellini: First, fill a large pot with water and add salt. Bring it to a boil. Add the tortellini and cook according to the package instructions. You want them to be al dente. This means they should be firm but not hard. Once done, drain them and set aside. - Sautéing garlic and sun-dried tomatoes: Next, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about one minute. You want it fragrant but not burned. Then, stir in the chopped sun-dried tomatoes and Italian seasoning. Cook for another two minutes. This helps mix all the flavors well. - Combining heavy cream and seasonings: Now, pour in the heavy cream and bring it to a gentle simmer. Simmer for about three to four minutes. This helps the sauce thicken a bit. Stir it often to avoid sticking. - Adding Parmesan cheese: After the sauce thickens, add the grated Parmesan cheese. Stir it in until it melts and makes the sauce creamy. Season with salt and pepper to taste. Adjust the flavors as you like. - Mixing tortellini with the sauce: Now, add the cooked tortellini to the skillet. Gently toss them in the creamy sauce. Cook for another two minutes to warm everything through. - Garnishing before serving: Finally, remove the skillet from heat. Garnish with fresh basil before serving. This adds color and a fresh taste. Enjoy your creamy sun-dried tomato tortellini! To cook tortellini al dente, boil it in salted water. Check the package for timing. It should be firm but not hard. After cooking, drain it right away. Rinse briefly in cold water. This helps prevent sticking. To prevent clumping, toss the drained tortellini with a little olive oil. This keeps them separate and adds flavor. Stir gently to coat every piece. For added flavor, consider herbs like fresh basil or parsley. Thyme and oregano also work well. A pinch of red pepper flakes gives a nice kick too. You can add protein to this dish. Cooked chicken or shrimp blend well with the creamy sauce. Just toss them in when you mix the tortellini. Pair this dish with a fresh side salad. A simple green salad with a light vinaigrette complements the rich sauce. Garlic bread is another great choice. It soaks up the creamy goodness. For plating, serve the tortellini in a shallow bowl. Add a sprinkle of Parmesan on top. Finish with a basil leaf for color. This makes the dish look as good as it tastes! Pro Tips Cook Tortellini Al Dente: Be careful not to overcook the tortellini; they should be firm to the bite for the best texture in the dish. Use Good Quality Sun-Dried Tomatoes: Opt for sun-dried tomatoes packed in oil for richer flavor and a more luxurious sauce. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with chicken or vegetable broth. Garnish with Fresh Basil: For an extra pop of flavor and color, don’t skip the fresh basil; it complements the creamy sauce beautifully. {{image_2}} You can switch up the tortellini type. Try using spinach or mushroom tortellini for a twist. If you want a dairy-free option, use coconut cream instead of heavy cream. There are many great plant-based cheeses on the market, too. Want a kick? Add red pepper flakes for spicy sun-dried tomato tortellini. You can also toss in fresh spinach or peas. These veggies add color and nutrition. They blend nicely with the creamy sauce. To make ahead, cook the tortellini and sauce separately. Store them in the fridge for up to three days. You can freeze the sauce in a sealed bag. That way, it lasts for about three months. When ready, just thaw and heat it on the stove. To store leftovers, let the tortellini cool down. Place it in an airtight container. This keeps the dish fresh. You can store it in the fridge for up to three days. If you want to enjoy it later, it’s best to keep it sealed well. You can freeze tortellini before or after cooking. If you freeze it uncooked, use it within three months for best taste. For cooked tortellini, let it cool and then place it in a freezer-safe container. It stays good for about two months. To thaw, move it to the fridge overnight. You can also use the microwave for quick thawing. The best methods for reheating tortellini are on the stovetop or in the microwave. To maintain creaminess, add a splash of cream or milk while reheating. Heat gently over low heat and stir often. This keeps the sauce smooth and tasty. Enjoy your creamy dish again! What is tortellini made of? Tortellini is a type of pasta. It is usually made with flour and eggs. Inside, it often contains cheese or meat. The dough is rolled thin, filled, and shaped into a ring. Can I use jarred sun-dried tomatoes? Yes, you can use jarred sun-dried tomatoes. They save time and add great flavor. Just chop them up and add them to your dish. What can I use instead of heavy cream? You can use milk with a bit of flour or cornstarch. This mix thickens the sauce. Coconut milk is also a good choice for a dairy-free option. Is there a gluten-free tortellini option? Yes, many brands now offer gluten-free tortellini. Be sure to check the package for gluten-free labels. You can also make homemade gluten-free pasta if you prefer. What dishes pair well with Creamy Sun-Dried Tomato Tortellini? This dish pairs well with a simple salad. Garlic bread also complements it nicely. You can add a light dessert like sorbet after your meal. Can I serve this dish cold? You can serve tortellini cold, but it tastes best warm. If you want to serve it cold, let it cool down and mix in some olive oil to keep it moist. This recipe brings together simple but rich flavors. You learned about the main ingredients: cheese tortellini, heavy cream, and sun-dried tomatoes, along with the steps to prepare a delightful dish. Tips and variations allow for personal touches while ensuring great taste. Incorporating your unique spin will make this meal yours. Enjoy the creamy, flavorful tortellini with friends and family. Happy cooking!$

Creamy Sun-Dried Tomato Tortellini

A delicious and creamy pasta dish featuring cheese tortellini and sun-dried tomatoes.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

9 oz cheese tortellini
1 cup heavy cream
0.5 cup sun-dried tomatoes, chopped
2 cloves garlic, minced
0.25 cup grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon Italian seasoning
to taste salt
to taste pepper
for garnish fresh basil

Instructions

Bring a large pot of salted water to a boil and cook the tortellini according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the chopped sun-dried tomatoes and Italian seasoning, cooking for an additional 2 minutes to combine the flavors.
Pour in the heavy cream and bring to a gentle simmer. Allow it to thicken slightly, which should take about 3-4 minutes.
Stir in the grated Parmesan cheese until it melts and the sauce is creamy. Season with salt and pepper to taste.
Add the cooked tortellini to the skillet, gently tossing to coat them in the creamy sauce. Cook for another 2 minutes to heat through.
Remove from heat and garnish with fresh basil before serving.

Notes

Garnish with fresh basil for added flavor.

Keyword creamy, pasta, sun-dried tomatoes, tortellini