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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Milk, Wheat)
Crushed Tomatoes with Garlic and Onion
Mozzarella Cheese, shredded
Cream Sauce Spice Blend
Parmesan Cheese, shredded
Not included in your delivery
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.
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.
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.
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.
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 mozzarella and Parmesan cheese over tortellini. Bake in the middle of the oven until cheese is golden-brown, 5-6 min.
Allow tortellini to cool for 2-3 min before serving. Divide tortellini between plates. Sprinkle remaining chives over top.