Description
A creamy one-pan pasta dish featuring cheese tortellini and a rich sun-dried tomato sauce, perfect for weeknight dinners.
Ingredients
Scale
- 500 g cheese tortellini (refrigerated or frozen)
- 30 ml extra-virgin olive oil
- 100 g sun-dried tomatoes packed in oil, drained and chopped
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 240 ml heavy cream
- 240 ml chicken or vegetable broth
- 60 g grated Parmesan cheese
- 15 ml lemon juice (or 1 tsp white wine vinegar)
- 1/4–1/2 tsp red pepper flakes (optional)
- Handful of fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Prep the aromatics and tomatoes: Chop sun-dried tomatoes, mince garlic, and shallot. Measure out broth and cream.
- Heat olive oil in a skillet over medium heat. Add shallot and cook until translucent, about 2–3 minutes. Add garlic and sauté for 30–45 seconds.
- Stir in sun-dried tomatoes and cook for 1 minute. Pour in broth and bring to a simmer.
- Reduce heat to medium-low, add cream, and heat until bubbling, about 2–3 minutes. Season with salt and pepper.
- Add tortellini to the skillet. Cover and simmer for 2–5 minutes, stirring once halfway.
- Remove lid, add Parmesan and lemon juice. Stir briskly to thicken sauce.
- Turn off heat, let sit for 1–2 minutes, and stir in basil. Serve immediately.
Notes
For a gluten-free option, use certified gluten-free tortellini. The sauce can be made ahead and stored in the fridge for up to 48 hours.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 6g
- Sodium: 940mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 120mg