Ingredients
Scale
- 1 package (9 oz) of fresh or frozen tortellini (cheese or spinach filling)
- 2 cups cherry tomatoes, halved
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional for a spicy kick)
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the 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 (if using), sauté for about 30 seconds until fragrant. Add the cherry tomatoes and cook for 3-4 minutes until they start to soften and release their juices.
- Pour in the heavy cream and stir well. Reduce the heat to low and simmer for 2 minutes. Stir in the grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
- Add the cooked tortellini to the skillet, tossing gently to coat each piece with the creamy tomato sauce. Cook for an additional 2 minutes to let the flavors meld together.
- Divide among plates, garnish with fresh basil leaves, and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- To reheat, add a splash of milk or cream to restore creaminess.
- For a vegan version, substitute heavy cream with coconut cream or dairy-free cream alternatives.
- Add extra red pepper flakes for more heat if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg