Tortellini Alfredo with Roasted Red Peppers and Baby Peas
Creamy, comforting, and bursting with vibrant flavor, this Tortellini Alfredo with Roasted Red Peppers and Baby Peas is a delicious twist on a classic pasta dish. Tender cheese-filled tortellini is coated in a luscious Parmesan Alfredo sauce, made extra rich with butter and heavy cream. Sweet roasted red peppers and delicate baby peas add pops of color and a refreshing balance to the velvety sauce, creating a dish that’s as visually appealing as it is satisfying. With just 30 minutes from start to finish, this hearty yet elegant recipe is perfect for busy weeknights or easy entertaining. Garnish with fresh parsley for an added touch of brightness, and serve this irresistible pasta creation warm for maximum enjoyment! Keywords: Tortellini Alfredo, roasted red peppers, baby peas, Parmesan cheese, creamy pasta recipe.
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Recipe Information
Ingredients
- 16 ounces Cheese tortellini
- 4 tablespoons Butter
- 2 cloves Garlic, minced
- 1.5 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Roasted red peppers, drained and chopped
- 1 cup Frozen baby peas, thawed
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to the package instructions, usually about 7-9 minutes. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Stir in the heavy cream and bring to a gentle simmer. Let cook for 3-4 minutes to slightly thicken.
Lower the heat and gradually whisk in the grated Parmesan cheese until smooth and creamy. Season with salt and black pepper to taste.
Add the chopped roasted red peppers and thawed baby peas to the skillet, stirring to combine. Cook for an additional 2-3 minutes until heated through.
Add the cooked tortellini to the skillet, tossing gently to coat the pasta evenly in the sauce.
Remove the skillet from heat and garnish with fresh chopped parsley, if desired.
Serve immediately and enjoy your Tortellini Alfredo with Roasted Red Peppers and Baby Peas!
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 32.3 g | 162% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 50.9 g | 18% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 5.8 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 370 mg | 28% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 276 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
