Tortellini in Tomato Cream Sauce
Fresh cheese tortellini tossed in a creamy tomato sauce with garlic and basil, topped with parmesan. The 15-minute pasta that kids will ask for next week. Shop-bought fresh tortellini, no pasta-making required.
15 minEasy~497 kcal / servingItalian
Contains glutenContains dairyContains eggs
Nutrition
497 kcal
Calories
25 g
Protein
55 g
Carbs
20 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairyContains eggs
Ingredients · per serving
- ½ tsp Dried oregano
- 250 g Fresh cheese tortellini
- to taste Black pepper
- 3 cloves Garlic
- 40 g Parmesan
- 1 tbsp Olive oil
- 1 pinch Caster sugar
- 1 tbsp Tomato purée
- to taste Salt
- to taste Fresh basil
- 300 g Passata
- 100 ml Double cream
Instructions
- Bring a large pot of well-salted water to a rolling boil.
- Heat 1 tbsp olive oil in a wide pan over medium heat. Add the minced garlic, stir 30 seconds — careful, garlic burns fast.
- Add the tomato purée and stir 30 seconds.
- Pour in the passata (or chopped tomatoes blitzed smooth). Add a pinch of sugar and dried oregano. Simmer 5 minutes until thickened.
- Drop the tortellini into the boiling water. Cook 3-4 minutes (or to packet time). They float when done.
- Add the double cream to the sauce. Stir until smooth and pink. Taste — adjust salt and pepper.
- Lift the tortellini straight into the sauce with a slotted spoon (don't drain; bring a splash of pasta water with you). Toss to coat each piece.
- Off the heat, stir in the grated parmesan. Plate, tear in fresh basil leaves, scatter more parmesan, a grind of black pepper. Eat immediately.
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