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Homemade Roasted Red Pepper Alfredo Tortellini recipe photo

Roasted Red Pepper Alfredo Tortellini

This Roasted Red Pepper Alfredo Tortellini is creamy, smoky, and indulgent! Perfect for a quick, comforting weeknight dinner with cheesy tortellini and rich sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces cheese tortellini fresh or frozen
  • 1 tablespoon olive oil for sautéing garlic
  • 1 cup roasted red peppers diced, jarred or homemade
  • 1 cup heavy cream the base of our rich Alfredo sauce
  • 1 cup grated Parmesan cheese freshly grated for best flavor
  • 2 cloves garlic minced
  • salt and pepper to taste
  • fresh basil for garnish

Equipment

  • Large pot
  • Large skillet or sauté pan
  • Knife and cutting board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula
  • Colander
  • Blender or immersion blender (optional)

Method
 

Roasted Red Pepper Alfredo Tortellini
  1. Bring a large pot of salted water to a boil. Add the 8 ounces of cheese tortellini and cook according to package instructions, about 3 to 5 minutes until tender and floating to the surface. Drain and set aside, reserving about ½ cup of pasta water.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned. Add the diced roasted red peppers and cook for another 2 minutes to warm through.
  3. For a silky smooth sauce, transfer the garlic and roasted pepper mixture to a blender or use an immersion blender directly in the pan. Blend until smooth. Skip this step if you prefer a chunkier texture.
  4. Return the blended sauce to the skillet if removed. Pour in 1 cup heavy cream and stir to combine. Bring to a gentle simmer, then slowly add 1 cup grated Parmesan cheese, stirring constantly until melted and creamy. Season with salt and pepper to taste.
  5. Add the cooked tortellini to the skillet and gently toss to coat evenly in the sauce. Add reserved pasta water if the sauce is too thick to loosen it.
  6. Remove from heat and sprinkle fresh basil leaves on top for garnish. Serve immediately for best taste and texture.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of cream or milk.
  • For a dairy-free version, substitute heavy cream and Parmesan with plant-based alternatives like coconut cream and nutritional yeast.
  • Do not overcook tortellini; it should remain al dente to hold up well in the creamy sauce.
  • Adding shrimp before making the sauce is a delicious way to increase protein.