Tortellini with Sun-dried Tomatoes in Cream Sauce
A creamy sauce with flavoursome sun-dried tomatoes, perfect for any stuffed pasta.
Servings: 2
Ingredients
- 250g / 1/2 lbs tortellini with any filling you love
- 1 tbsp This is an affiliate link.olive oil from sun-dried tomatoes
- 4-5 This is an affiliate link.sun-dried tomatoes packed in oil
- 2 cloves garlic pressed
- 4 tbsp This is an affiliate link.crushed tomatoes or tomato passata
- 125ml / 1/2 cup double cream/heavy whipping cream
- 50g / 1/2 cup This is an affiliate link.Parmesan cheese grated
- salt and pepper to taste
- 4-5 fresh basil leaves or 1/2 tsp dried basil
Instructions
- Cook tortellini in a large pot of salted water according to package directions.
- While tortellini are cooking, slice sun-dried tomatoes and crush garlic. Heat a tablespoon of olive oil from the jar of sun-dried tomatoes in a pan over medium heat and add sun-dried tomatoes and garlic to it, cook for a couple of minutes while stirring without colouring garlic. Add the tomato passata or crushed tomatoes and sliced basil leaves and stir for a couple of minutes, then pour in the cream and stir to blend. Sprinkle the Parmesan cheese over top and stir until incorporated into the sauce.
- Drain cooked tortellini while reserving 1/2 cup of water they were cooked in. Add tortellini to the pan, stir gently until coated with the sauce. Then add in approximately 3 tbsp of reserved water until desired consistency, stir gently until combined. Taste and salt if needed. Serve with additional Parmesan cheese.
Notes
Tortellini cooks quickly, so have all your ingredients ready and the water boiling when starting on the sauce.
Nutrition
Calories: 535kcal | Carbohydrates: 60g | Protein: 22g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 1805mg | Potassium: 241mg | Fiber: 6g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 4mg | Calcium: 261mg | Iron: 4mg