Roasted Red Pepper Swirl Tortellini In Creamy One Pan Sauce

Looking for a weeknight dinner that’s both comforting and bursting with flavor? This Roasted Red Pepper Swirl Tortellini in Creamy One Pan Sauce is your answer! This recipe combines the convenience of store-bought (or homemade!) tortellini with a vibrant, homemade sauce that’s surprisingly easy to make. The sweetness of roasted red peppers, the smokiness of paprika, and the richness of cream create a symphony of tastes that will leave you wanting more. Plus, everything cooks in one pan, meaning fewer dishes to wash – a definite win! This recipe is also easily adaptable to dietary needs, with options for halal-certified ingredients. Let’s get cooking!

What You’ll Need: The Ingredient Lineup

• 250 g (9 oz) Cheese Tortellini: We’re using cheese tortellini as the star of the show! You can opt for store-bought for convenience, or if you’re feeling ambitious, make your own. For those with dietary restrictions, ensure you choose halal-certified tortellini.
• 400 ml (1 ¾ cup) Vegetable Broth, Low-Sodium: A good quality vegetable broth forms the base of our sauce. Opting for low-sodium allows you to control the saltiness of the final dish.
• 120 ml (½ cup) Heavy Cream: Heavy cream adds a luxurious richness and velvety texture to the sauce. It’s what makes this dish truly decadent.
• 100 g (3½ oz) Roasted Red Pepper Purée: This is where the magic happens! Use a jarred roasted red pepper purée for convenience, but be sure to check the label and choose one with no added sugars or unnecessary additives.
• 1 tsp (5 ml) Smoked Paprika: Smoked paprika brings a delightful smoky depth to the sauce, complementing the sweetness of the red peppers.
• 1 Small Onion, Finely Diced (≈70 g / 2½ oz): The foundation of flavor! Finely dicing the onion ensures it melts into the sauce, adding a subtle sweetness and aroma.
• 2 Cloves Garlic, Minced: Garlic is a must-have for almost any savory dish. Mincing it releases its pungent aroma and flavor.
• 30 g (2 Tbsp) Unsalted Butter: Butter adds richness and helps to emulsify the sauce, creating a glossy finish. Using unsalted butter allows you to control the salt level.
• 30 g (¼ cup) Grated Parmesan Cheese: Parmesan cheese adds a salty, umami flavor that elevates the sauce. Again, choose halal-certified Parmesan if needed.
• ½ tsp (2.5 ml) Sea Salt, Plus More to Taste: Sea salt enhances the flavors of all the ingredients. Start with ½ tsp and adjust to your preference.
• ¼ tsp (1 ml) Freshly Ground Black Pepper: Freshly ground black pepper adds a subtle spice and complexity.
• 30 g (¼ cup) Toasted Hazelnuts, Coarsely Chopped: Toasted hazelnuts provide a delightful crunch and nutty flavor that contrasts beautifully with the creamy sauce.
• 1 Tbsp (15 ml) Extra-Virgin Olive Oil: Used for sautéing the onion and garlic, olive oil adds a fruity aroma and healthy fats.
• 2 Tbsp (8 g) Fresh Parsley, Finely Chopped: Fresh parsley adds a pop of color and freshness as a garnish.

Ingredient Substitutions

Don’t have everything on hand? No problem! Here are a few easy substitutions:

• Heavy Cream: You can substitute half-and-half for a lighter sauce, but it won’t be as rich.
• Roasted Red Pepper Purée: If you can’t find purée, roast your own red peppers! Simply roast them until the skin is blackened, then peel, seed, and blend.
• Hazelnuts: Walnuts or pine nuts make excellent substitutes for hazelnuts.

Step-by-Step Instructions for Roasted Red Pepper Swirl Tortellini

1. Sauté the Aromatics: Heat the olive oil in a large, deep skillet over medium heat. Add the finely diced onion and sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent and softened. This builds the flavor base of the sauce. Then, add the minced garlic and cook for another 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter.
2. Cook the Tortellini: Pour in the low-sodium vegetable broth and bring it to a gentle boil. Add the cheese tortellini, stirring immediately to prevent sticking. Cook according to the package directions, usually 4-5 minutes, until the tortellini are *al dente* – firm to the bite. Cooking the tortellini directly in the sauce infuses it with flavor and creates a creamy consistency.
3. Create the Red Pepper Swirl: Reduce the heat to low. Gently stir in the heavy cream, roasted red pepper purée, and smoked paprika. Simmer for 2-3 minutes, stirring frequently. This allows the sauce to thicken slightly and the flavors to meld together beautifully. The smoked paprika adds a subtle smoky depth that complements the sweetness of the roasted red peppers.
4. Emulsify and Enrich the Sauce: Mix in the unsalted butter and grated Parmesan cheese. Stir continuously until the butter is melted and the Parmesan is fully incorporated, creating a glossy and emulsified sauce. The butter adds richness, while the Parmesan contributes a salty, umami flavor.
5. Season to Perfection: Season the sauce with ½ teaspoon of sea salt and ¼ teaspoon of freshly ground black pepper. Taste and adjust the seasoning as needed. Remember that Parmesan cheese is already salty, so start with less salt and add more to your preference.
6. Toast the Hazelnuts: While the sauce is simmering, toast the hazelnuts in a dry skillet over medium-low heat for 2-3 minutes. Shake the pan frequently to ensure even toasting and prevent burning. The hazelnuts should be fragrant and golden brown. Remove from heat and coarsely chop.
7. Plate and Garnish: Spoon a thin layer of the vibrant red pepper sauce onto the center of a shallow bowl. Arrange the cooked tortellini in a nest on top, allowing some of the sauce to cascade down the sides. Drizzle a small pool of the remaining sauce around the pasta. Sprinkle generously with the toasted hazelnut crumble and finish with a scattering of fresh, finely chopped parsley for a pop of color and freshness.

Why One-Pan Pasta is a Weeknight Winner

This Roasted Red Pepper Swirl Tortellini in Creamy One-Pan Sauce isn’t just delicious; it’s incredibly efficient. The one-pan method minimizes cleanup, making it perfect for busy weeknights. Cooking the pasta directly in the sauce allows it to absorb the flavors, creating a more cohesive and flavorful dish than traditional methods. The starch released from the tortellini as it cooks also helps to thicken the sauce naturally, eliminating the need for flour or cornstarch.

Selecting the Best Roasted Red Pepper Purée

The quality of your roasted red pepper purée significantly impacts the final flavor of this dish. Look for purées that list only roasted red peppers and perhaps a touch of salt as ingredients. Avoid purées with added sugars, vinegar, or other unnecessary additives. If you have the time, roasting your own red peppers and making the purée from scratch will yield the most vibrant and flavorful results. To roast, char the peppers over an open flame or under the broiler until the skin is blackened, then steam them in a covered bowl to loosen the skin before peeling, seeding, and puréeing.

The Importance of Smoked Paprika

Smoked paprika is a key ingredient in this recipe, adding a subtle smoky depth that complements the sweetness of the roasted red peppers and the richness of the cream. There are different types of smoked paprika available – sweet, bittersweet, and hot. Sweet smoked paprika is generally the most versatile and will provide a balanced flavor. If you prefer a bit of heat, you can use bittersweet or hot smoked paprika, but start with a smaller amount and adjust to your taste.

Variations and Additions

Feel free to customize this recipe to your liking! Consider adding some sautéed spinach or kale during the last few minutes of cooking for extra nutrients and color. Grilled chicken or shrimp would also make a delicious protein addition. For a spicier kick, add a pinch of red pepper flakes to the sauce. You can also experiment with different types of cheese – Pecorino Romano or Asiago would be excellent substitutes for Parmesan.

Frequently Asked Questions (FAQ)

• Can I use a different type of pasta? While cheese tortellini is ideal, you can substitute other small pasta shapes like penne or farfalle.
• Can this dish be made vegetarian? Yes, this recipe is naturally vegetarian. Ensure your vegetable broth and Parmesan cheese are vegetarian-friendly.
• Can I make this ahead of time? The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before adding the cooked tortellini.

This Roasted Red Pepper Swirl Tortellini in Creamy One Pan Sauce is a comforting and flavorful meal that’s sure to become a new favorite. Don’t forget to save this recipe to Pinterest for easy access later!

creamy one pan marry me tortellini recipe

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• Author: Jusmira Rayne
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Roasted Red Pepper Swirl Tortellini in Creamy One Pan Sauce is a comforting and flavorful weeknight dinner. It combines store-bought or homemade tortellini with a vibrant, easy-to-make sauce, minimizing cleanup with a one-pan cooking method.

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Ingredients

Scale 1x2x3x

• 250g (9oz) Cheese Tortellini, store-bought or homemade
• 400ml (1 ¾ cup) Low-Sodium Vegetable Broth
• 120ml (½ cup) Heavy Cream
• 100g (3½oz) Roasted Red Pepper Purée, no added sugars
• 1 tsp (5ml) Smoked Paprika
• 70g (2½oz) Small Onion, finely diced
• 2 Cloves Garlic, minced
• 30g (2 Tbsp) Unsalted Butter
• 30g (¼ cup) Grated Parmesan Cheese, halal-certified if needed
• ½ tsp (2.5ml) Sea Salt, plus more to taste
• ¼ tsp (1ml) Freshly Ground Black Pepper
• 30g (¼ cup) Toasted Hazelnuts, coarsely chopped
• 1 Tbsp (15ml) Extra-Virgin Olive Oil
• 2 Tbsp (8g) Fresh Parsley, finely chopped

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Instructions

1. Sauté Aromatics: Heat olive oil, sauté onion until translucent (3-4 minutes), then add garlic and cook until fragrant (30 seconds).
2. Cook Tortellini: Add broth and tortellini, bring to a boil, and cook until *al dente* (4-5 minutes).
3. Create Red Pepper Swirl: Reduce heat, stir in cream, red pepper purée, and paprika; simmer (2-3 minutes).
4. Emulsify Sauce: Mix in butter and Parmesan, stirring until melted and incorporated.
5. Season: Season with salt and pepper, adjust to taste.
6. Toast Hazelnuts: Toast hazelnuts in a dry skillet until fragrant and golden brown (2-3 minutes). Chop coarsely.
7. Plate & Garnish: Spoon sauce, arrange tortellini, drizzle with sauce, sprinkle with hazelnuts and parsley.

Notes

For a lighter sauce, substitute half-and-half for heavy cream. Roasting your own red peppers yields the most vibrant flavor.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Method: One-Pan
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 450 kcal
• Sugar: 10 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 12 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 3 g
• Protein: 15 g
• Cholesterol: 70 mg

Keywords: pasta,tortellini,red pepper,vegetarian,one pan,easy,dinner,comfort food,halal