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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
350 g
Tortellinis au fromage
(Contient Oeuf, Lait, Blé)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
113 ml
Crème
(Contient Lait)
170 ml
Poivrons rouges rôtis
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
1 cs
Mélange d'épices pour sauce crémeuse
(Contient Blé)
7 g
Ciboulette
2 pièce(s)
Gousses d'ail
285 g
Crevettes
(Contient Crustacean/Crustacé)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
Pas inclus dans votre livraison
¼ cc
Sel*
0.13 cc
Poivre*
2 cs
Beurre non salé*
(Contient Lait)
Informations nutritionnelles
Ustensiles
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 (4 tbsp) butter, 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 (2/3 cup) pasta water, 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, 5-6 min.
Allow tortellini to cool for 2-3 min before serving. Divide tortellini between plates. Sprinkle remaining chives over top.
If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove pan from heat.
Add shrimp to the pan with sauce along with tortellini and reserved pasta water.