One-Pot Marry Me Tortellini With Creamy Sun-Dried Tomato Sauce
By Mason Brooks
Prep
10 min
Cook
10 min
Total
20 min
Servings
4
Level
Easy
This one-pot vegetarian tortellini recipe for four can be made in 20 minutes on a weeknight without needing a second pan for the pasta. Cheese-filled tortellini is prepared with a sauce containing sun-dried tomatoes, tomato paste, Parmesan cheese, basil, garlic, and shallots. A small amount of chili flakes is added for spice.
Butter is used to sauté minced garlic and chopped shallots over medium-low heat. Multiple additional spices and ingredients, such as black pepper, dried thyme, red pepper flakes, and tomato paste, are sautéed for a short time to add tomato flavor to the sauce. Tortellini with cheese is cooked in vegetable broth. Toppings are added after the tortellini is cooked to enhance flavor and texture: these include heavy cream, freshly grated Parmesan cheese, chopped sun-dried tomatoes, and fresh basil.
Boil the broth and parcook the tortellini in the broth for three minutes. Add cream and cook for one more minute. The ingredients will be thoroughly mixed once the Parmesan cheese melts and the tomatoes and basil are added. Don't preprepare ingredients; you'll add them quickly at the end of cooking. Grate, mince, dice, and chop ingredients ahead of time. If cream was added to the dish, keep the sauce at a simmer, not a boil.
Serve the dish in the skillet. Sprinkle with black pepper and chili flakes. Rotisserie chicken, bacon, seared salmon, or shrimp can be added alongside. Reheat tortellini in the same skillet. Add some cream or other liquid to the tortellini to provide a thin sauce without overcooking the tortellini.
Why you'll love this recipe
- Busy families can fix dinner in 20 minutes with refrigerated tortellini that cooks in broth and other ingredients, including cream, to make the sauce.
- Vegetarian guests receive a pasta dinner that includes stuffed tortellini with cheese, Parmesan cheese, and prepared sauce, no other toppings.
- Families can use as many chili flakes as they want in their recipes because the recipe calls for a small amount of chili flakes and instructs people to adjust the amount used.
- Leftovers can be reheated and served at other meals by adding cream, milk, or other liquids to a pan.
- Chefs looking for variety can serve tortellini and ravioli with other fillings, such as cheese and spinach or meat. Same creamy tomato-based recipe.
- A larger table can be served, according to the article, because the one-dish pasta recipe can be prepared in larger batches using the same method to serve more people.
Ingredients
- •1 tbsp unsalted butter
- •6 cloves garlic (minced)
- •1 shallot (diced)
- •½ tsp black pepper
- •1 tsp dried thyme
- •½ tsp chili flakes (more for serving)
- •3 tbsp tomato paste
- •1.1 lb cheese tortellini
- •1 ½ cups vegetable broth
- •½ cup heavy cream
- •¾ cup Parmesan (grated)
- •½ cup sun-dried tomatoes (drained, roughly chopped)
- •1 cup basil leaves (roughly chopped)
Instructions
- 1
Grate the Parmesan, mince the garlic, dice the shallot, and chop the basil and sun-dried tomatoes.
- 2
Heat the butter over medium-low heat, then add the garlic and shallot. Sauté for 3 minutes.
- 3
Stir in the black pepper, chili flakes, dried thyme, and tomato paste. Cook for 2 minutes.
- 4
Add the tortellini and vegetable broth, bring to a boil, and simmer for 3 minutes.
- 5
Pour in the heavy cream and simmer for 1 minute.
- 6
Stir in the Parmesan, then add the sun-dried tomatoes and basil. Stir to combine.
- 7
Finish with freshly ground black pepper and chili flakes.
FAQ
Nutrition (per serving)
Calories
657
Protein
28g
Fat
30g
Carbs
72g
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