Creamy Cheese Tortellini with Sun-Dried Tomatoes
Creamy cheese tortellini tossed in a luscious garlic and sun-dried tomato cream sauce, finished with Parmesan and herbs — a one-pan pasta dream that’s quick, rich, and unforgettable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 20 oz cheese tortellini (fresh or refrigerated)
- 1 tbsp olive oil (or oil from sun-dried tomatoes)
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- ½ cup vegetable broth or pasta water
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- ½ cup Parmesan cheese, grated
- Salt & pepper to taste
- 2 cups baby spinach (optional)
Instructions
- Cook tortellini in salted water until al dente. Drain, reserving ½ cup pasta water.
- Sauté garlic and sun-dried tomatoes in olive oil in a large skillet.
- Add cream, broth, seasoning, red pepper flakes, salt, and pepper. Simmer 5 minutes.
- Stir in Parmesan until melted. Add tortellini and spinach, toss to coat.
- Serve hot with extra cheese and fresh herbs.
Notes
Add cooked chicken or sausage for extra protein. Use vegan substitutes for dairy-free version. Store leftovers up to 4 days.