Creamy Rosé Tortellini
with Roasted Red Pepper Pesto
This one is just like your favourite restaurant's cheesy tortellini! The creamy rosé sauce coats every piece of pillowy pasta and the gooey mozzarella cheese makes for an unforgettable takeout fake-out.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 g
Cheese Tortellini
(Contains: Egg, Milk, Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
56 mL
Cream
(Contains: Milk)
1 unit(s)
Sweet Bell Pepper
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
7 g
Chives
2 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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, core then cut pepper 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 the peppers. Cook, stirring occasionally, until tender crisp, 3-4 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, garlic, roasted red pepper pesto, 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 [9x13-inch] baking dish.)
- 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.
