Creamy Pesto Tortellini with Red Peppers

5 from 3 votes

Creamy Pesto Tortellini with Red Peppers

Creamy pesto tortellini with red peppers is a quick and easy 15 minute dinner made with simple ingredients. A perfect weeknight meal the whole family will love.

Prep Time5

Cook Time10

Total Time15

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 554kcal

Author: Jami Boys

Equipment

3-quart or larger saucepan
large skillet

Ingredients

12 ounces package tortellini fresh or frozen
1 red bell pepper, diced
1 tablespoon olive oil
1 tablespoon flour
1 cup whipping cream*
8 ounce prepared pesto (about a cup, preferably homemade)
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
Optional toppings: chopped parsley, freshly grated parmesan
Optional vegetables: chopped onion, celery, greens, artichoke hearts, etc.**

Instructions

Start a large pot of water to boil and cook tortellini according to package directions.**
Meanwhile, heat olive oil over medium heat in a large saucepan and add diced red peppers (if using other chopped veggies, add them here). Cook until softened a bit, about 4-5 minutes. Sprinkle with flour, stir to incorporate and immediately pour cream over peppers, stirring until it thickens a bit.
Reduce the heat to medium-low and add prepared pesto. Cook, stirring, for about 3 to 5 minutes more. Season to taste.
Add cooked, drained tortellini to the sauce and mix to coat everything well.
Transfer pasta to a serving dish and top with parsley and parmesan, if desired.

Notes

*Whipping Cream Options: 1) You can leave it out and a simple pesto sauce, 2) Try coconut cream or whole coconut milk (that's been blended with the cream), 3) Use evaporated milk for less fat (though I'd add a bit more flour to help thicken it, another 1/2 to whole tablespoon).

**You can also add larger vegetables like broccoli or cauliflower florets by adding them to the pasta water when cooking.

Storage: This keeps well in the refrigerator up to 5 days (making it great for meal prep).

Nutrition