Ingredients
Scale
- 1 package of cheese tortellini (about 20 oz)
- 1 can (14 oz) of diced tomatoes
- 1 cup of heavy cream
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- ½ teaspoon of red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, chopped
- Parmesan cheese, grated
Instructions
- Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.
- Add the diced tomatoes to the skillet, stirring well. Let simmer for 5-7 minutes to develop the tomato sauce.
- Lower the heat and stir in the heavy cream. Let simmer for another 3-4 minutes until it thickens slightly. Season with salt and black pepper.
- Add the cooked tortellini to the sauce, tossing gently to coat. Heat through for 1-2 minutes.
- Garnish with chopped basil and grated Parmesan cheese before serving.
Notes
- For a vegan version, substitute heavy cream with coconut or cashew cream and use vegan tortellini.
- Add sautéed spinach or roasted vegetables for extra flavor and nutrition.
- Adjust spice level with more or less red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 60 mg