Tortellini Alfredo With Roasted Red Peppers And Bab

Name: Tortellini Alfredo With Roasted Red Peppers And Baby Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb cheese tortellini; 1 (12 ounce) jar roasted red peppers, sliced into strips; 1 (10 ounce) package frozen baby peas, defrosted; 2 cups alfredo sauce (I use Nutcracker Sweet Pie (recipe below)); For sauce; 5 tablespoons unsalted butter; 2 cups heavy cream; 2 cups vegetable stock; 3 tablespoons minced garlic; 1 tablespoon cornstarch, mixed with; 2 tablespoons water; 3/4 cup freshly grated parmesan cheese; 1 tablespoon minced fresh parsley; salt & freshly ground black pepper, to taste

Servings: persons

1 lb cheese tortellini
1 (12 ounce) jar roasted red peppers, sliced into strips
1 (10 ounce) package frozen baby peas, defrosted
2 cups alfredo sauce (I use Nutcracker Sweet Pie (recipe below))
For sauce
5 tablespoons unsalted butter
2 cups heavy cream
2 cups vegetable stock
3 tablespoons minced garlic
1 tablespoon cornstarch, mixed with
2 tablespoons water
3/4 cup freshly grated parmesan cheese
1 tablespoon minced fresh parsley
salt & freshly ground black pepper, to taste

1
In a large saucepan, melt the butter and add the minced garlic.
2
Saute until golden brown.
3
Next add the vegetable stock followed by the heavy cream.
4
Reduce liquid for six or seven minutes.
5
Next add the cornstarch and water mixture.
6
Keep stirring sauce over medium heat until it begins to thicken slightly.
7
Sauce won't be too thick, but will coat the back of a spoon.
8
Next add the Parmesan cheese, parsley, and the salt and pepper to taste.
9
Add red pepper strips, and peas to the warmed sauce.
10
Boil tortellini according to package directions.
11
Drain, and toss with sauce, peppers and peas,.
12
I like to cook pasta in sauce over the heat for 1-2 minutes and then serve.

1140

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb cheese tortellini, 1 (12 ounce) jar roasted red peppers, sliced into strips, 1 (10 ounce) package frozen baby peas, defrosted, 2 cups alfredo sauce (I use Nutcracker Sweet Pie (recipe below)), and more.

Yes, Tortellini Alfredo With Roasted Red Peppers And Baby Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tortellini Alfredo With Roasted Red Peppers And Baby Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions