Quick Roasted Red Pepper Alfredo Tortellini
This Quick Roasted Red Pepper Alfredo Tortellini is a vibrant, creamy pasta dish ready in under 30 minutes. Perfect for weeknight dinners with rich, smoky flavors and cheesy goodness!
Servings: 4 servings
Ingredients
- 8 oz Cheese Tortellini fresh or frozen
- 2 Red Bell Peppers roasted, peeled, and roughly chopped
- 1 cup Heavy Cream full-fat
- 1 cup Grated Parmesan Cheese freshly grated
- 2 tablespoons Olive Oil extra virgin
- 2 cloves Garlic minced
- Salt to taste
- Black Pepper freshly ground, to taste
- Fresh Basil for garnish
Instructions
- Preheat oven to 450°F (230°C). Place whole red bell peppers on a baking sheet and roast for about 20 minutes, turning every 5 minutes until skin is charred and blistered.
- Transfer roasted peppers to a bowl and cover with plastic wrap or lid to steam for 10 minutes. Peel off skins, remove seeds, and roughly chop the peppers.
- Bring a large pot of salted water to a boil. Add cheese tortellini and cook 3-5 minutes according to package instructions. Drain and reserve a small cup of pasta water.
- In a blender or food processor, combine peeled roasted red peppers and 1 cup heavy cream. Blend until smooth and creamy.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Pour in the red pepper and cream mixture, stirring to combine. Let sauce simmer gently for 3-5 minutes to thicken slightly.
- Lower heat and stir in grated Parmesan cheese gradually, allowing it to melt fully. Season with salt and freshly ground black pepper to taste. Add reserved pasta water if sauce is too thick.
- Add cooked tortellini to the skillet and toss gently to coat with sauce. Cook together for another minute to meld flavors.
- Serve immediately, garnished with fresh basil leaves.
Equipment
- Roasting Pan or Baking Sheet
- Large Pot
- Skillet or Saucepan
- Blender or food processor
- Wooden Spoon or Spatula
- Knife and cutting board
Notes
- Use fresh or frozen cheese tortellini for best texture and flavor.
- Peeling the roasted peppers is key for a smooth sauce without tough skins.
- Reserve some pasta water to adjust sauce consistency as needed.
- Do not overcook the tortellini to avoid mushy texture.
- For dairy-free versions, substitute heavy cream and Parmesan with vegan alternatives.