Ingredients
Scale
- 1 pound cheese-stuffed pasta (fresh or frozen tortellini)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup fresh basil leaves, chopped
- 1 cup heavy cream or coconut cream for a vegan option
- 1/2 cup grated Parmesan cheese (or dairy-free cheese)
- Salt and pepper, to taste
- Optional: red pepper flakes for a spicy kick
- To serve: fresh parsley and extra cheese
Instructions
- Start by boiling a large pot of salted water. While waiting, prepare your other ingredients. Mince the garlic, halve the cherry tomatoes, and chop the fresh basil leaves.
- Add the tortellini to boiling water and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Then add the cherry tomatoes and cook until they soften, about 2-3 minutes.
- Pour in the heavy cream or coconut cream, stirring to combine. Add grated Parmesan cheese and season with salt and pepper. Let it simmer until the sauce slightly thickens, about 3-5 minutes.
- Add the cooked tortellini to the skillet. Toss gently to coat the pasta evenly with the sauce. Stir in chopped basil and red pepper flakes, if using. Cook for another 1-2 minutes to meld the flavors.
Notes
- Use fresh or frozen tortellini based on preference, ensuring proper cooking time.
- For a vegan version, substitute heavy cream with coconut cream and use vegan cheese.
- Adjust spice level with red pepper flakes to suit your taste.
- Fresh basil enhances aroma and flavor; add more for a burst of freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 520 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg