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The charm of creamy roasted pepper tortellini lies in its ability to be both indulgent and approachable. The use of tortellini – pasta filled with cheese, meat, or vegetables – not only adds a delightful chewiness but also makes the dish incredibly convenient. Fresh or frozen tortellini cooks quickly, allowing you to whip up a gourmet meal in no time. The dish is equally versatile, making it suitable for various occasions, from a cozy family dinner to a sophisticated dinner party.

Creamy Roasted Pepper Tortellini

Discover the deliciousness of creamy roasted pepper tortellini, a dish that beautifully combines rich flavors and vibrant colors. This Italian-inspired meal features tender tortellini enveloped in a velvety cream sauce, complemented by smoky roasted peppers. Perfect for weeknight dinners, entertaining guests, or potlucks, this versatile recipe is easy to prepare and sure to impress. With simple ingredients and step-by-step instructions, creating this culinary delight is a breeze! Enjoy a comforting dish that’s as pleasing to the eye as it is to the palate.
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Ingredients
  

1 lb cheese tortellini (fresh or frozen)

2 large red bell peppers

1 large yellow bell pepper

3 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

1 teaspoon dried Italian herbs (oregano, basil, and thyme blend)

Salt and pepper, to taste

Fresh basil leaves, for garnish

Crushed red pepper flakes (optional, for heat)

Instructions
 

Roast the Peppers: Preheat your oven to 425°F (220°C). Halve the bell peppers, remove the seeds, and place them skin-side up on a baking sheet. Drizzle with 1 tablespoon olive oil and roast in the oven for about 25-30 minutes, or until the skins are charred and blistered. Remove and place in a bowl, covering it with plastic wrap to steam for about 10 minutes. Once cooled, peel off the skins, and slice the peppers into strips.

    Cook the Tortellini: In a large pot of salted boiling water, cook the tortellini according to the package instructions until they are al dente, usually about 3-5 minutes. Drain and set aside.

      Prepare the Creamy Sauce: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Stir in the roasted pepper strips.

        Combine with Cream: Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer over low heat. Add the grated Parmesan cheese, dried Italian herbs, salt, and pepper. Stir until the cheese melts and the sauce thickens slightly.

          Combine Tortellini and Sauce: Add the cooked tortellini to the skillet, tossing them gently to coat with the creamy roasted pepper sauce. Allow to cook for an additional 1-2 minutes to heat through.

            Serve: Plate the creamy tortellini and garnish with fresh basil leaves. If desired, finish with a sprinkle of crushed red pepper flakes for an extra kick.

              Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings