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Creamy Rosé Tortellini
with roasted red peppers
This one is just like your favourite restaurant's cheesy tortellini! The creamy rosé sauce coats every piece of pasta and the gooey mozzarella cheese makes for an unforgettable takeout fake-out.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Cheese Tortellini
(Contains Egg, Milk, Wheat)
200 mL
Crushed Tomatoes
113 mL
Cream
(Contains Milk)
170 mL
Roasted Peppers
2 unit
Garlic, cloves
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
7 g
Chives
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450 F. Wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, drain roasted red peppers, then pat dry with paper towels. Cut into 1/4-inch slices. Peel, then mince or grate garlic. Thinly slice chives.
Heat a large oven-proof pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then garlic and roasted red peppers. Cook, stirring occasionally, until fragrant, 2-3 min. Season with salt and pepper.
Meanwhile, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain.
Sprinkle Cream Sauce Blend over peppers. Cook, stirring constantly, until peppers are coated, 30 sec. Add crushed tomatoes, cream and half the chives. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove from heat. Season with salt and pepper.
Add tortellini and reserved pasta water to the pan with sauce. Season with salt and pepper, then gently toss to combine. (NOTE: If you do not have an oven-proof pan, transfer mixture to a lightly-oiled, 8x8-inch baking dish for 2 ppl or 9x13-inch dish for 4 ppl.) Sprinkle cheese over tortellini. Bake in the middle of the oven until cheese is golden-brown and bubbly, 5-6 min.
Allow tortellini to cool for 2-3 min before serving. Divide tortellini between plates. Sprinkle remaining chives over top.
