Creamy Tomato Tortellini Pasta

Name: Creamy Tomato Tortellini Pasta
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 Roma Tomatoes, halved; 2 1/2 tbsp Olive Oil, or Avocado Oil; 1 tsp Garlic Powder; 2 tsp Oregano, dried; 2 tsp Dried Basil; 1 tsp Pepper (Black); 2 cups Chicken Broth; 1 lb Cheese Tortellini, fresh or refrigerated; 1 cup Heavy Cream; 1/2 cups Parmesan Cheese, grated; 1 ball of Burrata Cheese; Some Basil, for serving; Some Salt, to taste

This Creamy Tomato Tortellini Pasta combines blistered roma tomatoes, a silky cream-and-broth sauce, and cheese-filled tortellini for a comforting weeknight meal. Finished with grated Parmesan and a melting ball of burrata, each bite is rich, tangy, and indulgent. Simple to make yet impressive enough for guests, it’s an effortless dish that highlights fresh tomato flavor and creamy decadence.

This Creamy Tomato Tortellini Pasta combines blistered roma tomatoes, a silky cream-and-broth sauce, and cheese-filled tortellini ... Show more

By Frida · Original recipe

Health Grade

B- · Healthy

Time

30 min

Price

2,31 €

Calories

880 kcal

low sugar

Method

Prep the tomatoes

Rinse the Roma tomatoes and halve them lengthwise so they cook evenly and release their juices into the sauce.

Build the sauce

Heat the olive oil in a large skillet over medium heat. Add the tomatoes cut-side down and cook for 4 minutes, then turn them and cook for 2 minutes more until they soften and pick up a little color. Stir in the garlic powder, dried oregano, dried basil, black pepper, chicken broth, and a pinch of salt, then press the tomatoes gently with the back of a spoon to break them up. Simmer for 5 minutes, stirring occasionally, until the sauce is chunky, glossy, and slightly reduced.

Cook the tortellini

Stir in the cheese tortellini and keep the sauce at a gentle simmer. Partially cover the skillet and cook for 4 minutes, stirring once or twice, until the tortellini are tender and coated in sauce.

Finish the sauce

Lower the heat to low and stir in the heavy cream and grated Parmesan. Keep stirring for 2 minutes until the sauce turns silky and clings to the pasta. Taste and add a little more salt if needed.

Serve with burrata

Spoon the pasta into bowls, tear the burrata cheese over the top, and finish with torn basil leaves. Serve right away while the burrata is softening into the hot sauce.