Creamy Rosé Tortellini
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Creamy Rosé Tortellini

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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

1 piece

Crushed Tomatoes with Garlic and Onion

56 mL


(Contains Milk)

1 piece

Sweet Bell Pepper

¾ cup

Mozzarella Cheese, shredded

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

7 g


2 piece

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


¼ tsp



Nutrition Values

Calories1040 kcal
Fat49 g
Saturated Fat26 g
Carbohydrate112 g
Sugar16 g
Dietary Fiber11 g
Protein40 g
Cholesterol165 mg
Sodium2150 mg
Trans Fat2 g
Potassium1350 mg
Calcium700 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups
Large Oven-Proof Pan
8x8" Baking Dish


  • 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.
Start sauce
  • 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.
Cook tortellini
  • 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
  • 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.
Bake tortellini
  • 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.
Finish and serve
  • Allow tortellini to cool for 2-3 min before serving.
  • Divide tortellini between plates.
  • Sprinkle remaining chives over top.