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- 12 oz cheese tortellini - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 1 cup fresh basil leaves, chopped - 1 teaspoon dried oregano - Salt and pepper to taste - ½ cup grated Parmesan cheese (plus extra for serving) In this dish, cheese tortellini is the star. It brings a rich, hearty flavor. The olive oil adds a nice touch of warmth and a hint of fruitiness. Garlic is key here, as it gives a bold taste. Crushed tomatoes create a vibrant base, while heavy cream brings smoothness. Fresh basil leaves add a burst of flavor and aroma. Dried oregano gives depth, making each bite special. Finally, salt and pepper enhance the taste, while Parmesan cheese melts in to tie it all together. - Additional Parmesan cheese - Fresh basil leaves For garnish, I suggest adding more Parmesan cheese on top. It adds a nice salty kick. Fresh basil leaves are perfect to sprinkle on as well. They not only look great but also boost the flavor. Together, these garnishes make each serving look like a work of art. Enjoy your creamy tomato basil tortellini with these simple touches! {{ingredient_image_1}} To cook the tortellini, start by boiling salted water. Use a large pot for this. Bring the water to a rolling boil. This step is key for flavor. Next, add the cheese tortellini to the boiling water. Cook them according to the package instructions. This usually takes about 3 to 5 minutes. Stir gently to prevent sticking. Once cooked, drain the tortellini and set them aside. In the same pot, heat one tablespoon of olive oil over medium heat. Add three minced garlic cloves. Sauté for about one minute. You want the garlic fragrant but not browned. Now, pour in a can of crushed tomatoes. Let them simmer for about five minutes. This allows the flavors to mix well. After that, reduce the heat to low. Stir in one cup of heavy cream. Mix until it’s well blended. This will make the sauce creamy and rich. Next, add one cup of chopped fresh basil and one teaspoon of dried oregano. Season with salt and pepper to taste. Stir everything together, letting the sauce come alive with flavor. Now it’s time to fold in the cooked tortellini. Toss them gently in the sauce. Make sure each piece is well coated. Finally, add half a cup of grated Parmesan cheese. Stir until it melts and becomes creamy. Let everything heat through for another minute. This dish is now ready to serve! To make your sauce really pop, taste as you go. You can add salt, pepper, or even a pinch of sugar if it's too tart. If you like more flavor, try adding a dash of red pepper flakes. This adds a nice kick! For creaminess, make sure your heavy cream is fresh. It blends better and gives a rich taste. If you want extra creaminess, stir in more Parmesan cheese at the end. This makes the sauce even thicker and more delicious. When cooking tortellini, follow the package instructions closely. This helps you avoid overcooking. Overcooked pasta can become mushy and lose flavor. To check if it's done, taste a piece! If you want a fun twist, you can use other types of pasta. Bowtie or penne can work well too. Just remember to adjust the cooking time as needed. Pair your creamy tomato basil tortellini with a slice of crusty bread. This balances the meal nicely. A fresh salad with mixed greens also adds a nice crunch. For drinks, a light white wine like Pinot Grigio complements the dish perfectly. Its crisp flavor contrasts with the creamy sauce. If you prefer non-alcoholic options, try sparkling water with lemon. It’s refreshing and keeps it light! Pro Tips Use Fresh Basil: For the best flavor, use fresh basil leaves instead of dried. Add them at the end of cooking to retain their vibrant taste and aroma. Don't Overcook Tortellini: Follow the package instructions carefully to avoid mushy tortellini. They should be al dente for the best texture in the dish. Add a Kick: If you like a little heat, consider adding a pinch of red pepper flakes when you sauté the garlic for an extra layer of flavor. Make it Lighter: For a lighter version, substitute half-and-half or whole milk for heavy cream. This will reduce the richness while still keeping the dish creamy. {{image_2}} For a vegetarian twist, I suggest substituting protein sources. Use chickpeas or lentils for added protein. These legumes blend well with the creamy tomato sauce. They also boost nutrition while keeping the dish plant-based. You can also add vegetables for more flavor and texture. Spinach, zucchini, or bell peppers work great. Simply sauté them with garlic before adding the tomatoes. This way, you enhance both taste and nutrition. If you need gluten-free options, choose gluten-free tortellini. Many brands offer tasty alternatives made from rice or chickpeas. Check the package for cooking instructions, as they may differ from regular tortellini. For lactose-free options, try using coconut cream instead of heavy cream. It gives a rich texture without dairy. Additionally, find lactose-free cheese for a cheesy flavor without the lactose. To elevate the dish, add spices like red pepper flakes for heat. A pinch can make a big difference. You might also enjoy a dash of smoked paprika for a unique twist. Experimenting with other herbs can also be fun. Try thyme or parsley alongside basil. These herbs can give the dish a fresh, new flavor profile. Don't hesitate to mix and match based on what you have at home! You can keep creamy tomato basil tortellini in the fridge for up to three days. Store it in an airtight container to keep it fresh. I like to use glass containers, as they do not stain or retain odors. Make sure to let it cool down before sealing it up. This helps prevent excess moisture inside the container. You can freeze creamy tomato basil tortellini before or after cooking. If you freeze it before cooking, prepare the tortellini and sauce separately. Place them in freezer bags or containers. If you freeze it after cooking, let it cool first, then pack it away. To thaw, move the frozen tortellini to the fridge overnight. Reheat it in a pot over low heat. Stir gently and add a splash of cream or water if needed. This helps make the sauce creamy again. Enjoy your delicious meal anytime! Yes, you can use fresh tortellini. Fresh tortellini cooks faster than frozen. Make sure to follow the package instructions for cooking times. Fresh options often have a softer texture, which blends well with the creamy sauce. I love using fresh tortellini when I can find it. It adds a nice touch to the dish. You can use half-and-half or whole milk as a substitute. To keep the creaminess, add a little cornstarch to thicken. You might also consider cashew cream for a dairy-free option. Just blend soaked cashews with water until smooth. This keeps the dish rich and tasty without heavy cream. You can cook the tortellini and the sauce separately. Store them in airtight containers in the fridge. When you are ready to eat, combine them in a pot and heat gently. This method keeps the flavors fresh. You can also prepare the sauce in advance and add the tortellini later. Yes, you can make a vegan version. Use plant-based tortellini and substitute heavy cream with coconut milk or cashew cream. Nutritional yeast adds a cheesy flavor without dairy. Fresh basil enhances the taste, keeping it bright and fresh. This version is just as delicious! This dish combines cheese tortellini with a rich, creamy sauce. You start with simple ingredients like garlic, crushed tomatoes, and heavy cream. I shared tips to make your sauce perfect and ideas for serving. You can even modify it for various diets. Always remember, proper storage keeps your dish fresh for longer. Enjoy mixing flavors and trying new variations. A warm bowl of creamy tortellini never disappoints.

Creamy Tomato Basil Tortellini

A delicious and creamy pasta dish featuring cheese tortellini, crushed tomatoes, and fresh basil.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 12 oz cheese tortellini
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 14 oz crushed tomatoes
  • 1 cup heavy cream
  • 1 cup fresh basil leaves, chopped
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 0.5 cup grated Parmesan cheese (plus extra for serving)

Instructions
 

  • In a large pot of boiling salted water, cook the cheese tortellini according to package instructions. Drain and set aside.
  • In the same pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
  • Pour in the crushed tomatoes and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld.
  • Reduce the heat to low and stir in the heavy cream, mixing until well incorporated.
  • Add the chopped basil, dried oregano, and season with salt and pepper to taste. Stir in the cooked tortellini and toss until the pasta is well coated in the sauce.
  • Fold in the grated Parmesan cheese until melted and creamy. Allow to heat through for another minute.
  • Serve warm, garnished with additional Parmesan and fresh basil leaves on top.

Notes

Serve warm, garnished with additional Parmesan and fresh basil leaves.
Keyword basil, creamy, pasta, tomato, tortellini