Description
A delightful and simple one-pot dish combining tortellini, garlic, and creamy flavors for a perfect weeknight dinner.
Ingredients
Scale
- 1 tbsp unsalted butter
- 6 garlic cloves (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 pounds tortellini (cheese filling)
- 1½ cups vegetable broth
- ½ cup heavy cream
- ¾ cup grated Parmesan
- ½ cup sun-dried tomatoes (drained, roughly chopped)
- 1 cup basil leaves (roughly chopped)
Instructions
- Prep your ingredients: Get all your ingredients ready by grating the Parmesan cheese, mincing the garlic, dicing the shallot, and chopping the basil and sun-dried tomatoes.
- Heat the butter: In a large pot, heat the unsalted butter over medium-low heat. Once melted, add the minced garlic and diced shallot. Sauté for about 3 minutes until fragrant and slightly softened.
- Add spices and tomato paste: Stir in the black pepper, chili flakes, dried thyme, and tomato paste. Cook for an additional 2 minutes.
- Cook the tortellini: Add the tortellini and pour in the vegetable broth. Bring to a boil, then reduce heat and let simmer for about 3 minutes.
- Pour in the heavy cream and let simmer for 1 minute. Stir in grated Parmesan, sun-dried tomatoes, and chopped basil.
- Serve: Finish with freshly ground black pepper and additional chili flakes if desired.
Notes
For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg