This creamy tortellini dish is loaded with tasty veggies like bell peppers and spinach, making it colorful and fun! The rich sauce brings everything together in a warm hug of flavor.
It’s a quick meal that brings smiles to the dinner table. I like to sprinkle some cheese on top for extra goodness. Who can resist creamy goodness and pasta? 😄
Key Ingredients & Substitutions
Tortellini: I recommend using refrigerated cheese tortellini for the best flavor and texture. If you want, you can swap it for gluten-free tortellini or even use ravioli if that’s what you have on hand.
Bell Peppers: Both red and yellow bell peppers add sweetness and color. If you’re out of these, swap with green peppers for a more tangy taste or even throw in some chopped carrots or snap peas for crunch.
Spinach: Fresh spinach adds a nutritious boost. If you can’t find fresh, use frozen spinach—just make sure to thaw and drain it first to avoid extra water in the dish.
Heavy Cream: To lighten things up, you can use half-and-half or a mix of milk and cream. For a dairy-free option, try coconut milk or cashew cream, which still gives a nice creaminess.
Parmesan Cheese: Grated Parmesan is perfect for this dish. If you need a dairy-free substitute, nutritional yeast can offer a cheesy flavor.
How Do You Sauté Vegetables Perfectly?
Sautéing is key to getting flavorful and crisp veggies. Here’s how to do it right:
- Start with a preheated skillet to help veggies cook evenly.
- Add olive oil and let it heat before tossing in the vegetables.
- Cook the veggies in batches if your skillet is too crowded—this prevents steaming and ensures they get nicely browned.
- Stir often but don’t overdo it; letting them sit for a moment helps develop flavor.
Try cooking them just until they lose their rawness, keeping them vibrant and crunchy. Enjoy your cooking!
Creamy Tortellini with Sautéed Vegetables
Ingredients You’ll Need:
- 1 package (about 9-12 oz) refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 small red bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 1 small zucchini, sliced into half-moons
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh basil or parsley for garnish
How Much Time Will You Need?
This delicious creamy tortellini dish will take about 15-20 minutes total. You’ll spend about 5 minutes cooking the tortellini and another 10-15 minutes sautéing the vegetables and mixing everything together. Quick and satisfying!
Step-by-Step Instructions:
1. Cook the Tortellini:
Start by bringing a large pot of salted water to a boil. Once boiling, add the tortellini and cook according to the package instructions, usually for about 3-5 minutes, or until they float to the surface. Once done, drain the tortellini and set aside.
2. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the thinly sliced red and yellow bell peppers along with the zucchini. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender yet still a bit crisp. They should have a lovely, bright color!
3. Add Garlic and Spinach:
Next, add the minced garlic to the skillet and cook for about 1 minute until it becomes fragrant. Then, stir in the fresh spinach and cook for another 2 minutes, just until it wilts down to nothing—so good!
4. Create the Creamy Sauce:
Pour the heavy cream into the skillet, stirring gently to combine all the ingredients. Bring the mixture to a gentle simmer to warm everything up and make it extra creamy.
5. Stir in Cheese and Season:
Add the grated Parmesan cheese, salt, black pepper, and crushed red pepper flakes if you like a bit of heat. Stir everything together until the cheese melts and the sauce thickens slightly, creating that luscious, creamy goodness.
6. Combine Tortellini with Sauce:
Now, it’s time to bring it all together! Add the cooked tortellini to the skillet, gently tossing to coat the pasta with the creamy vegetable sauce. Allow it to cook for another 1-2 minutes to let all those yummy flavors meld.
7. Garnish and Serve:
Remove the skillet from the heat. Before serving, sprinkle some fresh basil or parsley on top for a pop of color and freshness. Plate up your creamy tortellini and enjoy every delightful bite!
Enjoy your creamy tortellini with sautéed vegetables!
Frequently Asked Questions
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, you can! If using frozen tortellini, just follow the package instructions for cooking time—usually, they may need a couple of extra minutes compared to refrigerated ones. Make sure to keep an eye on them and check for doneness.
What Vegetables Can I Substitute in This Recipe?
You can easily swap out the bell peppers or zucchini for other vegetables you have on hand. Asparagus, broccoli, or even mushrooms work wonderfully! Just remember to adjust the cooking time based on the vegetable so they don’t get overcooked.
Is There a Dairy-Free Option for This Recipe?
Absolutely! You can use coconut milk, cashew cream, or a dairy-free heavy cream alternative. For the cheese, try nutritional yeast to give a cheesy flavor without dairy. Just ensure to adjust seasonings lightly as these alternatives can have different flavors!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating. You may want to add a splash of cream or water to loosen up the sauce while reheating.
