Creamy Tomato Basil Tortellini

$To make Creamy Tomato Basil Tortellini, you will need: - 12 oz cheese tortellini (fresh or frozen) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes, with juice - 1 cup heavy cream - 1 cup fresh basil leaves, chopped - 1 teaspoon Italian seasoning - Salt and pepper to taste - ½ cup grated Parmesan cheese - Fresh basil leaves for garnish (optional) Each ingredient plays a key role in building flavor. The tortellini brings richness, while the tomatoes add freshness. Basil adds a nice herbal touch, making this dish bright and lively. You might want to swap some ingredients. If you can’t find cheese tortellini, try using another type of pasta. You can use gluten-free pasta if needed. If you want a lighter option, use half-and-half instead of heavy cream. For a dairy-free version, coconut milk works well. Fresh basil is ideal, but dried basil can work in a pinch. Just use less, as dried herbs are more potent. Fresh tortellini cooks faster than frozen. If you use frozen, just add a few extra minutes to the cooking time. Both options taste great, so choose based on your time and what you can find. Fresh tortellini has a softer texture and more flavor. However, frozen is convenient and still delicious. Either way, this dish will be a hit! {{ingredient_image_1}} First, fill a large pot with water. Add salt to taste. Bring the water to a boil. Once boiling, add 12 oz of cheese tortellini. Cook according to the package instructions until the tortellini is al dente. This usually takes about 3 to 5 minutes. Drain the tortellini in a colander and set it aside. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add 3 cloves of minced garlic. Sauté the garlic for about one minute. You want it fragrant but not browned. After that, add one can of diced tomatoes, including the juice. Stir in 1 teaspoon of Italian seasoning, salt, and pepper to taste. Cook this mixture for about 3 to 4 minutes, until the tomatoes are heated through. Now, reduce the heat to low. Slowly pour in 1 cup of heavy cream while stirring. Allow the mixture to simmer for another 2 to 3 minutes. This will help the sauce thicken slightly. Then, add the cooked tortellini to the skillet. Stir in 1 cup of chopped fresh basil and ½ cup of grated Parmesan cheese. Mix everything until well combined. Taste and adjust the seasoning if needed. Serve hot, and garnish with extra basil leaves and more Parmesan if you like. For the best creamy tomato basil tortellini, use a large pot. Start with salted boiling water for the tortellini. This step helps enhance the flavor. Cook the tortellini until al dente. This means they should be firm yet tender. Drain them well and set them aside. In a skillet, heat olive oil over medium heat. Adding garlic after the oil is hot brings out its rich flavor. Sauté the garlic until it smells great, but don’t let it brown. This keeps the taste fresh and light. To get that creamy texture, slowly add the heavy cream to the skillet. Stir constantly as you pour. This helps blend the cream smoothly with the tomato base. Keep the heat low when you add the cream. This prevents it from boiling too fast. Allow it to simmer for a few minutes. You want it thick but still pourable. If it gets too thick, add a splash of water or broth. This keeps your sauce silky and easy to mix with tortellini. You can take your dish to the next level with a few extras. Try adding a pinch of red pepper flakes for some heat. If you like a deeper flavor, add a splash of balsamic vinegar. Fresh spinach or arugula can add more color and nutrition. For a richer taste, use fresh herbs like thyme or oregano. You can also mix in vegetables like spinach or mushrooms. Each of these can make the dish more vibrant. Don't forget to taste and adjust the seasonings before serving. Pro Tips Use Fresh Basil: Fresh basil adds a vibrant flavor that dried basil can't match. Add it at the end of cooking to preserve its bright taste. Adjust Creaminess: If you prefer a lighter sauce, you can substitute half of the heavy cream with chicken or vegetable broth for a delicious variation. Enhance Flavor: For an extra flavor boost, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes to the tomato base. Perfect Tortellini: Be careful not to overcook the tortellini; they should be al dente for the best texture when mixed with the creamy sauce. {{image_2}} For a vegetarian twist, keep the dish simple. You can swap out the cheese tortellini for a veggie-filled option. Look for tortellini with spinach or mushroom. This adds flavor and nutrients. You can also add more veggies to your sauce. Consider bell peppers, zucchini, or mushrooms. Sauté them with the garlic for extra taste. If you want more protein, try adding cooked chicken or shrimp. Both options blend well with the creamy sauce. Simply sauté the protein until cooked through, then mix it with the tortellini. For a meat-free option, add chickpeas or white beans. They add protein and texture without meat. Feel free to get creative with herbs and spices. Swap basil for fresh parsley or oregano. These options still give a fresh taste. You can also add a pinch of red pepper flakes for heat. This adds depth to the dish. Try different combinations to find what you love best! You can keep leftover creamy tomato basil tortellini in an airtight container. Make sure to let it cool to room temperature before sealing. Store it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. To freeze this dish, follow these steps: - Let the tortellini cool completely. - Place it in a freezer-safe container or bag. - Remove as much air as possible to prevent freezer burn. - Label the bag with the date. You can freeze it for up to three months. Reheating is simple and quick. Here’s how: - For the microwave, place the tortellini in a bowl and add a splash of water. - Cover it with a microwave-safe lid. Heat in 30-second bursts, stirring in between until hot. - If using a skillet, add a little olive oil and heat over medium heat. Stir until warmed through. - For both methods, you can add a bit more cream for extra richness. Yes, you can use homemade tortellini. In fact, it adds a personal touch. Fresh tortellini often has better flavor and texture. Just make sure it's cooked until al dente. Adjust the cooking time based on the size and thickness of your pasta. Homemade tortellini can make this dish feel special and unique. To make Creamy Tomato Basil Tortellini dairy-free, swap heavy cream for coconut cream or cashew cream. These options keep the dish rich and creamy. Use dairy-free cheese as a substitute for Parmesan. Nutritional yeast also works well for a cheesy flavor without dairy. Your taste buds won’t miss the dairy at all! You can serve this dish with a simple side salad or garlic bread. A fresh green salad adds brightness and crunch. Garlic bread pairs perfectly, soaking up the creamy sauce. You might also consider pairing it with a light soup for a cozy meal. Enjoying this dish with a glass of white wine can elevate your dining experience! In this article, we explored making creamy tomato basil tortellini. We covered ingredients, cooking steps, and helpful tips. You learned about substitutions, the best techniques, and how to store leftovers. Don’t forget the fun variations like vegetarian options and protein additions. Cooking can be simple and enjoyable. Now, you have the tools to create a delicious dish. Make it your own and savor every bite!$

Creamy Tomato Basil Tortellini

A delicious and creamy pasta dish made with cheese tortellini, fresh tomatoes, and basil.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 500 kcal

Ingredients

12 oz cheese tortellini (fresh or frozen)
2 tablespoons olive oil
3 cloves garlic, minced
14 oz diced tomatoes, with juice
1 cup heavy cream
1 cup fresh basil leaves, chopped
1 teaspoon Italian seasoning
to taste Salt and pepper
0.5 cup grated Parmesan cheese
optional Fresh basil leaves for garnish

Instructions

In a large pot of salted boiling water, cook the tortellini according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add the olive oil. Once heated, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Add the diced tomatoes (with their juice) to the skillet. Stir in the Italian seasoning, salt, and pepper. Cook for 3-4 minutes until the tomatoes are heated through.
Reduce the heat to low, then slowly pour in the heavy cream while stirring. Allow the mixture to simmer for another 2-3 minutes to thicken slightly.
Stir in the cooked tortellini, chopped basil, and grated Parmesan cheese until everything is well combined. Adjust seasoning if necessary.
Plate the creamy tortellini and garnish with additional fresh basil leaves and more Parmesan cheese if desired.

Notes

Feel free to adjust the seasoning to your taste.

Keyword basil, creamy, pasta, tomato, tortellini