Creamy Rosé Tortellini
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Creamy Rosé Tortellini

Creamy Rosé Tortellini

with roasted red peppers

This one is just like your favourite restaurant's cheesy tortellini! The creamy rosé sauce coats every piece of pasta and the gooey mozzarella cheese makes for an unforgettable takeout fake-out.

étiquettes:
Rapido
Allergènes:
Oeuf
Lait
Blé
Crustacean/Crustacé

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation25 minutes
Temps de cuisson
DifficultéIntermédiaire

Ingrédients

quantité par portion

350 g

Tortellinis au fromage

(Contient Oeuf, Lait, Blé)

1 pièce(s)

Tomates broyées à l'ail et aux oignons

113 ml

Crème

(Contient Lait)

170 ml

Poivrons rouges rôtis

¾ tasse(s)

Mozzarella, râpée

(Contient Lait)

1 cs

Mélange d'épices pour sauce crémeuse

(Contient Blé)

7 g

Ciboulette

2 pièce(s)

Gousses d'ail

285 g

Crevettes

(Contient Crustacean/Crustacé)

¼ tasse(s)

Parmesan, râpé grossièrement

(Contient Lait)

Pas inclus dans votre livraison

¼ cc

Sel*

0.13 cc

Poivre*

2 cs

Beurre non salé*

(Contient Lait)

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Informations nutritionnelles

Énergie (kcal)884 kcal
Énergie (kJ)3698 kJ
Graisses22 g
dont saturés11 g
Glucides112 g
dont sucres17 g
Fibres8 g
Protéines54 g
Cholestérol269 mg
Sel0 mg

Ustensiles

Grande poêle antiadhésive
Grande casserole
Verre doseur
Cuillères à mesurer
Grande poêle allant au four
Passoire

Instructions

Prep
1

Before starting, preheat the oven to 450 F.Wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, drain roasted red peppers, then pat dry with paper towels. Cut into 1/4-inch slices. Peel, then mince or grate garlic. Thinly slice chives.

Start sauce
2

Heat a large oven-proof pan over medium-high heat. When hot, add 2 tbsp (4 tbsp) butter, then garlic and roasted red peppers. Cook, stirring occasionally, until fragrant, 2-3 min. Season with salt and pepper.

Cook tortellini
3

Meanwhile, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/3 cup (2/3 cup) pasta water, then drain.

Finish sauce
4

Sprinkle Cream Sauce Blend over peppers. Cook, stirring constantly, until peppers are coated, 30 sec. Add crushed tomatoes, cream and half the chives. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove from heat.Season with salt and pepper.

Bake tortellini
5

Add tortellini and reserved pasta water to the pan with sauce. Season with salt and pepper, then gently toss to combine. (NOTE: If you do not have an oven-proof pan, transfer mixture to a lightly-oiled, 8x8-inch baking dish for 2 ppl or 9x13-inch dish for 4 ppl.) Sprinkle cheese over tortellini. Bake in the middle of the oven until cheese is golden-brown, 5-6 min.

Finish and serve
6

Allow tortellini to cool for 2-3 min before serving. Divide tortellini between plates. Sprinkle remaining chives over top.

Modularity step (under step 1)
7

If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove pan from heat.

Modularity step (under step 5)
8

Add shrimp to the pan with sauce along with tortellini and reserved pasta water.