This Creamy Roasted Red Pepper Tortellini is the best any night of the week family dinner. We’re taking tortellini and making it even better, with a rich and creamy roasted red pepper sauce and fresh burrata cheese. Each cute little tortellini has delicious, cozy winter flavors that melt in your mouth. It’s the creamiest bowl of cheese tortellini that’s fancy enough for the weekend, but easy enough to make any night of the week. And most importantly, it’s delicious!

overhead photo of Creamy Roasted Red Pepper Tortellini

Currently, I’m in a rotation of four food groups, Asian, Indian, Mexican, and then every once in a while…a random Italian recipe gets thrown into the mix.

I’m not sure what’s going on with my family, but we’ve all been wanting a good amount of Asian and especially Indian-inspired recipes. In fact, as I type this, I have golden rice and curry cooking away on the stove for yet another family dinner. Everyone has really taken a liking to dishes with lots of flavor and spice.

Honestly, my brothers have all been surprising me with what they’ve been requesting. They’ve really come such a long way from their chicken and rice days. I’ve found I’m actually enjoying cooking for everyone these days. It’s a lot of work, but we don’t always get to be together. So I’m taking advantage of this time and testing out as many recipes as I can on these guys. The one thing about brothers is that they’ll always tell it to you like it is…

If they love something, they really LOVE it.

And if something is not that great, I’m going to hear about it. Not in a mean way, but in a, “yeah, that wasn’t my favorite” kind of way.

prep photo of roasted red peppers

Anyway, in an effort to switch things up a bit, I thought I’d make some easy Italian style pasta.

Originally this was just going to be a roasted red pepper pasta, because the other two things I’m currently obsessed with are red peppers and red Fresno peppers. But then I opened the fridge and saw one lingering box of cheese tortellini. I decided that while roasted red pepper pasta sounded good, roasted red pepper cheese tortellini sound even better.

And that’s how I finally came to make the simplest cheesy, red pepper tortellini.

prep photo of roasted red pepper sauce

Here are the quick details.

To give the sauce a bit of extra flavor, I decided to cook up the shallots and garlic in a little olive oil before pureeing them with the roasted red peppers. Pureeing the shallots, garlic, and peppers will leave you with a silky smooth red pepper sauce.

Once you have the sauce made, this comes together in minutes. You’ll want to cook up a little tomato paste, add a splash of vodka, then stir in the red pepper sauce. For the vodka, I pretty much always add a splash to most of my tomato-based pasta sauces. I find that it perfectly highlights all the flavors within the sauce. Of course, if you don’t use or drink vodka, you can easily just use water or broth.

Once the sauce is in the pan, add a little cream and fresh baby spinach. Let that simmer over low heat while you cook the tortellini.

For the tortellini, I used a cheese tortellini from Whole Foods, but use any kind of tortellini flavor you love.

Then toss the pasta with the sauce, add fresh parmesan cheese, and that’s that. Simple. Simple.

Creamy Roasted Red Pepper Tortellini in skillet

But wait, there is one extra special touch.

Serve this cheesy tortellini up with a ball of fresh burrata cheese. It adds a layer of creaminess to each and every bowl of pasta and it’s delicious with a sprinkling of fresh basil.

Yummm. And super easy. Perfect for just about any night of the week. And for me personally, I’m actually beyond excited to make this again today on Instagram stories. It feels like an exciting Wednesday night dinner.

Cannot wait!

Creamy Roasted Red Pepper Tortellini | halfbakedharvest.com

Looking for more quick pasta dinner? Here are a few to try:

Spicy Pesto Pasta Alla Vodka

Crispy Roasted Cauliflower with Creamy Pesto Pasta

Roasted Broccoli Pasta Carbonara with Crispy Prosciutto and Whipped Ricotta

Lastly, if you make this Creamy Roasted Red Pepper Tortellini, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Creamy Roasted Red Pepper Tortellini

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Calories Per Serving: 469 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Bring a large pot of salted water to a boil for cooking the tortellini. Now add the red peppers to a food processor or blender.
    2. Heat 2 tablespoons olive oil a large skillet over medium-low heat. Add the shallots and garlic. Cook until the shallots begin to soften, about 5 minutes. Remove from the heat and add the mix to the food processor or blender with the red peppers. Puree until smooth.
    3. Set the same skillet over medium heat. Add 2 tablespoons olive oil, the tomato paste, oregano, and red pepper flakes, cook 4 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the red pepper sauce, cream, parmesan, spinach, and basil. Season with salt and pepper.
    4. Cook the tortellini according to package directions until al dente. Drain, then toss with the red pepper sauce.
    5. Divide the tortellini between plates and top with burrata and fresh basil. Eat and enjoy immediately.

overhead horizontal photo of Creamy Roasted Red Pepper Tortellini

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Comments

    1. Hey Laura,
      Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan

  1. 5 stars
    This is an ABSOLUTE favorite in my household. I add a little bit more salt but that is my personal preference. This recipe is perfect! Thank you!

    1. Hey Chelsea,
      Fantastic!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy Friday:) xTieghan

  2. My daughter made this last weekend. It is delicious beyond words. My 7 year old grandson gobbled it up. Cant wait to try it.

    1. Hey Judy,
      Happy Weekend! Thanks for giving the recipe a try, I am so glad it was enjoyed! xTieghan

  3. 5 stars
    I’ve made this a few times and paired it with different noodles. Tonight we did a really think and good quality spaghetti noodle and it was a game changer. I may never go back. This sauce was made to be coated over long noodles and slurped up off the fork.

  4. This looks amazing! How many people does this feed? And also, what would you recommend if I wanted to add meat?

    1. Hey Molly,
      I think spicy Italian sausage would work well here and this recipe makes 6 servings. I hope you enjoy the dish, let me know how it turns out! xTieghan

  5. 5 stars
    This was delicious. I didn’t use the burrata, as it’s not my favorite. I will definitely make it again. I had two bags of 250g/8oz tortellini and I only got two full servings. The recipe states six.

    1. Hey Elaine,
      I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan

  6. 5 stars
    So amazing. Tossing on our “make again” list. We did add 1 fresno pepper for extra spicyyy and we also added meatballs, but sausage would be so good too. We also swapped milk for heavy cream because we never use cream! It was sooooo good. The burrata isn’t necessary but it does make it AMAZING (ate it all day 1 so had to eat it w/o burrata day 2 lol). It’s definitely hot if you add the fresno so if you don’t like extra hot leave it out. Yet another win from HBH!

    1. Hey Nicole,
      I am so glad that you liked this recipe, thanks for giving it a go! Happy Friday🌷 xTieghan

  7. 5 stars
    Wow! So delicious! Me and my wife loved it. My fave pasta is Tortellini so if you have other recipes we would love to try them!

    1. Hey there,
      I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan

  8. 5 stars
    Delicious!!! This is a new favorite. I added some ground sausage for a little extra spice and heartiness. This will definitely be in the regular rotation 🙂

    1. Hey Kristen,
      Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan

  9. 5 stars
    Made this tonight and it was excellent! Quick to make and it tasted like a favorite dish from an old Italian restaurant we love. Warm and comforting, yet somehow light tasting. I will definitely be making this again! Thank you for such a delicious recipe!

    1. Hey Ashley,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

  10. 5 stars
    Very good especially with the burrata! My husband absolutely loved it!! I grilled fresh red peppers since I didn’t have the canned ones. Love your recipes!!!

    1. Hey Deanne,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

    1. Hey Maria,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

    1. Hey Virginia,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  11. 4 stars
    Super easy and delish. We halved the recipe for 2, used way more spinach, courtesy of our CSA, and used spinach and cheese tortellini. It was superb! Great recipe for using up last year’s home roasted red peppers taking up precious real estate in my freezer.

    1. Hey Briana,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan

  12. 5 stars
    Made this tonight and it is DELICIOUS! I ended up using spinach ricotta ravioli instead of tortellini and it was perfect. So simple and my two kiddos loved it so this will definitely be added to our meal rotation!

    1. Hey Jenny,
      Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan

  13. I just made this delicious recipe. I have family coming in town over the Easter Holiday. Can I make the sauce ahead of time and freeze it.

    1. Hey Delbra,
      Thanks a bunch for making this recipe, I am delighted it was enjoyed!! Yes, you can freeze the sauce. xTieghan

  14. 4 stars
    When do I add the olive oil? I couldn’t find it in the directions. So I ended up sauteing the shallots and garlic in it but it seemed like a lot of oil for just sauteing.

    1. Hey Kristin,
      You are using 2 tablespoons of olive oil in step 2 and 2 tablespoons in step 3. Thanks for giving the recipe a try! xTieghan

  15. 4 stars
    We liked this but my husband preferred it without the burrata cheese. I did use 2 teaspoons of the red pepper flakes flakes and it had a nice little kick to it.

    1. Hey Kristin,
      Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan

  16. 5 stars
    Wow!!! Hands down one of the best things I’ve made in a long time. This is bursting with flavor. I added some sautéed mushrooms on the side and my carnivore husband said it was one of his favorite meals ever. We’ll make this a lot!

    1. Hey Katy,
      I am so thrilled this recipe was a hit, thanks a lot for giving it a try!! xTieghan

  17. 5 stars
    Made this for dinner tonight and it was a major crowd pleaser! My 3.5 yr old helped me make the sauce and then actually even ate some of it AND liked it! Didn’t have basil, so I left it out, but we will definitely be making this again.

    1. Hey Maggie,
      Thanks a bunch for giving the recipe a try, I am so glad it was enjoyed! xTieghan

    1. Hey Barb,
      Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan

  18. How would you add a protein? Say chicken or sausage? At what step?? And trying for keto so I might just do veggies instead of tortellini ?? Recommendations???

    1. Hey Cheryl,
      I think spicy Italian sausage would work well here. I would sauté it at the beginning, set a side, and then add at the end. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kris,
      I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan

  19. 5 stars
    This was the perfect meal on a Lenten Friday! My husband doesn’t love tortellini, so I used bow tie pasta and it ended up being perfect. We really liked the “kick” from the red peppers and red pepper flakes- will make again!

    1. Hey Grace,
      I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan

    1. Hey there,
      Yes, just until the sauce is thicken and the tortellini is ready to be added. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  20. I made this for my husband and myself. He actually loves this meatless dish! And he’s a steak and potato’s kind of guy. We cooked a double batch, adding in some chicken Italian sausage and froze half of it . This was after making it the original way twice in one week. This is our new favorite pasta sauce.

    1. Hey Pam,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  21. We tried this for the first time tonight, and now we are believers! We couldn’t find burrata at our local market, but substituted for Persian feta. Sooo yummy! Thanks for the new addition to the recipe book.

  22. 4 stars
    This was a fun one, albeit a bit messy but if you’re not making a mess in the kitchen are you really having fun? My boyfriend even said, while eating the leftovers the second day “We can add this to our make again pile” which says something because he does not get as excited about food as I do. Thanks for another great one!

  23. 5 stars
    Wow. Wow. Wow. Big WIN! I made this for the first time Friday evening and it was just divine in every way. It was even better the next day cold–which pasta never is so that’s saying a lot! The sauce was so silky and rich I think it should be bottled and spread on everything in sight! Would make a great dip for baguettes, pita chips, veggies, potstickers…ok now I’m just getting crazy! To continue, it was like the best craving ever. I personally would not have preferred extra salt when I made it due to the high salt content in those jarred peppers, but if you’re roasting the peppers from scratch it would definitely need it—so that’s something to think about depending on your personal salt needs. 🙂 The only adjustment I might make was for me, the sautéed garlic and shallots were awkward to remove from the pan, so I just wonder if the order could be moved around so that the pepper puree could go straight in the pan afterwards and the garlic could stay. Sometimes the French chefs use a method to do multiple tasks in one pan where they make a well in the center of the skillet and cook the tomato paste and spices while simultaneously pushing the simmering sauce to the outside. Maybe I’m just lazy, but I might try that next time. In any case, brilliant recipe, Tieghan! Will make again and again. It’s a classic <3

  24. 5 stars
    I made this tonight.
    I chose to do my own peppers. We did two, and it turned out less red, so three as I saw suggested in the comments work as well. Slice in half, remove stem and seeds, and place on some foil. Bake at 450 until it blackens and sinks in. Ours took 40-50 minutes. When cooled, peel off the skin and you’re done. It was the longest, but easy as it was little work. The rest was able to be done as the pasta cooked. With a jar of peppers would have taken only 10-15 minutes.

    Everything else was done according to recipe (we used the spinach and cheese tortellini, and opted for vodka) and it turned out fabulous. Great way to get vegetables in and spruce it up a bit from marinara sauce.
    Thank you.

  25. 5 stars
    Excellent! This was soooo good! I love the flavor of the red peppers! It was a little bit spicy; I would probably cut back to 1/4 – 1/2 tsp red pepper flakes, but it’s an individual preference. We didn’t have burrata, which I’m sure would cut the heat! I would also try fresh mozzarella or a little Greek yogurt on top! I used chopped parsley instead of basil since that’s what I had, and it tasted great. I’m sure basil would be delicious! I will definitely be making this again!

  26. 5 stars
    This was SO good! Easy to make and nice subtle kick to it. Pretty on the plate. My husband liked it too! He usually doesn’t like a meal without meat. Used cheese ravioli because that’s what I had. I think it worked just fine!

  27. 5 stars
    So delicious. I can’t wait to try it with the burrata. Simple to make and I even to the extra step to roast my own peppers! Thank you for another dinner staple in our household.

  28. 5 stars
    So easy to make after work. Toddler loved it too!
    “Yum yum” – sums it up right there!
    She was excited about helping mix the sauce together.

  29. 5 stars
    We loved this! I added coconut cream instead of milk and a bit more fresh spinach. I used Trader Joe’s cheese tortellini and spinach tortellini. Also added a little starchy water to stretch the sauce. So yummy, comforting and filling! Thank you for this great recipe! Dinner came together quickly!

  30. 5 stars
    Oh Yummy! I just made this tonight for my family and it was a hit! I didn’t know what the soft cheese you used was, so I subbed one of our standbys, bocconcini, and it went wonderfully. Thank you so much

  31. 5 stars
    This recipe was amazing ! As I used coconut milk instead of heavy cream since I am lactose intolerant and I was skeptical that this recipe was going to turn okay. I did add a little Italian seasoning and the sauce turned out amazing so many great flavors and sneaky ways to get in vegetables ! This is a slam dunk !

  32. This was a success! I substituted water for the vodka and kale for the spinach. I used light coconut milk instead of cream. It was delicious and super fast (it did take a total of 25 minutes, but all 25 minutes required being at the stove). I forgot the burrata cheese! After eating half.a bowl of the pasta, I ran back to the kitchen and added the burrata. But as much as I love burrata, the creamy red pepper sauce makes the dish – with or without the cheese. Thanks! I’ve just added a new dinner into the rotation!

  33. 5 stars
    We love a lot of your recipes, and this is one of the best !! Super easy to make and has so much flavor. Love It!

  34. 5 stars
    This was fabulous. I don’t have a food processor so my sauce had small pieces of roasted red pepper and we loved it. Paired it with some rosemary flatbread. Very tasty.

  35. 4 stars
    Made this on Sunday and thought it was pretty easy and tasted good! But to be honest, liked it more the second night 🙂

    New to cooking with coconut milk, but felt like it was too strong the first night. The 2nd night the coconut was much milder, and the flavors were just so good! Is this normal with coconut milk?

    1. Hey Allie,
      I am thrilled this recipe was enjoyed, thanks so much for giving it a try! If you do not enjoy the flavor of coconut milk, just use another milk that you enjoy next time! xTieghan

  36. 5 stars
    I made this tonight and it was heavenly. By far one of the best sauces ever in a surprising way. I blended the basil and spinach with the peppers and shallots/garlic to save time, I did not want to cook the greens too much. I also microwaved some bacon to sprinkle on (I’m a baconavore). A fantastic pantry staple and one I will probably make once a week. Kudos and thank you so much Tieghan!

    1. Hey Callie,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  37. 5 stars
    We made this last night. It was really delicious. Comfort food on a cold Alaskan evening. And what a surprise the burrata cheese was! None of us have had it before, and ended up fighting over the extra burrata in the container.

    1. Hey Victoria,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  38. 5 stars
    I can’t even explain how delicious this recipe was. The sauce is everything. Absolutely perfect. This is one of the top 3 meals my husband and I have made in our 5 years of marriage. Can’t wait to make again!

    1. Hey Tara,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

    1. Hey Kati,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  39. 5 stars
    I made this with my boyfriend for dinner and we were blown away! Honestly so delicious and the burrata completes the meal! Definitely making this again.

    1. Hey Caitlin,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  40. 5 stars
    This recipe was easy to pull together and so delicious! Happy I made the large batch so we can have leftovers!! This will definitely be making many comebacks.
    Thanks for the recipe!!

    1. Hey Cindy,
      Thanks a lot for giving the recipe a go, I am so delighted that it was enjoyed! Have a great week:) xTieghan

    1. Hey Mary,
      I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan

  41. 5 stars
    Another winner! I made it exactly like the recipe and the burrata was the perfect touch!! This will be on our regular meal rotation.

    1. Hey Sarah,
      I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan

    1. Hey Heather,
      I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan

  42. 5 stars
    SO DELICIOUS and easy to make. My stores did not have fresh basil so I put a small spoonful of pesto on top before serving..

    1. Hey Donna,
      I am so glad you enjoyed this recipe. Thanks a lot for giving it a try and happy Sunday! xTieghan

    1. Hey Dani,
      It is yes, fresh mozzarella is a great substitute to use if you are unable to fine it. I hope you love the pasta, please let me know if you have any other questions! xTieghan

  43. 5 stars
    I made this on Wednesday night and we all loved it! My husband bought the small quantity of the cheese tortellini which meant we did have very much leftover. My persnickety youngest daughter loved this and used the extra sauce with regular pasta as leftovers for lunch yesterday. I’ll definitely be making this again very soon (with the larger quantity of cheese tortellini)!

    1. Hey Misty,
      I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan

  44. So delicious! Definitely recommend it and you don’t need to add burrata! It’s so amazing definitely will be in rotation for meals at our house!!

    1. Hey Nicole,
      I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan

  45. I made this tonight !! It was delicious !!! Such a perfect warm winter pasta and easy and quick too ! My 3 kids enjoyed as well!

    1. Hey Breanne,
      I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan

  46. 5 stars
    Super tasty! I️ used sausage tortellini and added thinly sliced and sautéed red bell peppers for a little more excitement.

    1. Hey Hailey,
      I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan

    1. Hey Heidi,
      Yes, whole milk will work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  47. 5 stars
    This looks amazing, making this weekend for sure! We love your vodka sauce, best ever. We would love to include a protein. What would you suggest and how could we incorporate it? Thanks for all your tasty recipes, always waiting for the next one!

    1. Hey Courtney,
      I think a spicy Italian sausage would work well here. You could sauté it at the beginning of the recipe, set aside, and then add back in at the end. I hope you love the dish! xTieghan

  48. Definitely making this weekend! Absolutely love your vodka sauce, our favorite. We would like to add in a protein, what would you suggest and how would you best incorporate it? Thanks again for all your amazing recipes!

    1. Hey Courtney,
      Thanks so much! I would add some ground spicy Italian sausage! I hope you love the recipe:) xTieghan

    1. Hey Lorie,
      I am so so glad that you liked the recipe, thanks a lot for making it! Happy Friday:) xTieghan

  49. I made this for dinner last night and it was delicious! Burrata on top was a perfect compliment to the heat in the sauce. Loved. Thank you!

    1. Hey Joan,
      Absolutely!! I hope you love this recipe. Please let me know if you have any other questions! xTieghan

  50. Everything we make of yours has been delicious. For this recipe, How much of the Fresno peppers do you use and do they add spice? I’ve never used them before. You added them in the video but I don’t see them in the recipe.
    Thank you!

    1. Hey Debbis,
      Thank you so much! I just use one Fresno pepper for heat, but if you can totally leave it out too. I hope you enjoy the recipe. Let me know how it turns out! xTieghan

  51. I like the simplicity of this dish and will make it soon. I have to depend on weekly grocery delivery so I will put the ingredients on my next list. I like the rustic serving bowl. Where did you find it?

    1. Hey Loren,
      Thanks so much! I really hope you love the recipe. So sorry, I do not have a link for this bowl! xTieghan

  52. 5 stars
    Nice recipe
    I make red pepper sauce often.
    Peppers that have desiccated for some time in the refrigerator have a much nicer flavor.
    Also leave mushrooms in paper bag to dry and concentrate flavor..
    Works exceptionally well on pizza.Stronger flavor and no excess moisture to dilute pizza flavors

    1. Hey Clare,
      I think I would use extra red peppers in place of the tomato paste:) I hope you love the recipe! Please let me know if you have any other questions! xTieghan

  53. Any alternative to burrata? I have never had it and I’m not sure where I would find it. The recipe looks so yummy, can’t wait to try it!

    1. Hey Mary,
      You could use fresh mozzarella in place of the burrata. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  54. So good!!! I added more red pepper flakes because I like it spicy. Didn’t put basil since I didn’t have it on hand, but I’m sure it would’ve given it more flavor. Regardless, so much flavor in the sauce!!! Loved it.

  55. Hello! I LOVE your recipes, and cannot wait to try this one!!! One quick question—you mention that one of the ingredients is 1/4 cup olive oil; however, I do not see its use in the directions. Can you advise? Thank you so much!!

    1. Hey Liz,
      So sorry for the confusion, you are going to use the olive oil in step 2 and step 3. I hope you love the recipe. Please let me know if you have any other questions! xTieghan

  56. 5 stars
    Made this tonight OMG phenomenal. I’m trying to eat healthier but I can’t say no to cheese so this was the perfect way to balance cheese and carbs, with lots of veg included and a veg based sauce. Thank you Tieghan, this one slaps ❤️

  57. 4 stars
    Hey, Tieghan, when I read your recipe I wanted to try it immediately, so I haven’t any spinach and basil in my Fridge which mean, I skipped it BUT I had a spinach and ricotta tortelloni package, so… It was delicious! Many thanks! I would try it next time in the way you recommend it.

  58. You say “Asian” food and “Indian” food. Please keep in mind that India is in South Asia, and it would be respectful to be more specific.

    1. Hi! Thank you so much for bringing this to my attention. I will adjust and be more thoughtful in the future. Hopping you love this recipe! Thanks again!! xTieghan

  59. My family has made a lot of homemade pasta (specifically ravioli) and have never tried tortellini! Looks so easy and delicious. This sauce looks heavenly.

    xo Jessica
    an indigo day

    1. Hey Joyce,
      Thanks for making the recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  60. Hey Tieghan! This looks AMAZING! Only one thing – my sister can’t eat Red Bell Pepper, it makes her SUPER icky! Any ideas on what I could sub for the red bells?

    1. Hey Kari,
      So the sauce is a red pepper sauce, I would just do a marinara in place of it:) I hope you love the recipe. Please let me know if you have any other questions! xTieghan

  61. This looks amazing!! I have some extra red bell peppers at the moment, how many would you recommend roasting if I were to use these instead of jarred? Can’t wait to try this!

    1. Hey Maddy,
      I would use 3 bell peppers. I hope you love the recipe! Please let me know if you have any other questions! xTieghan

  62. 5 stars
    This is gorgeous! Our family is on a repeat of Asian and Latin flavors right now, too. Wonder if it has anything to do with the weather? Anyway, can’t wait to try this (I heart burrrata). Just won’t tell my kid the sauce is red peppers. 😉