Express Tortellini in Creamy Roasted Red Pepper Sauce with Spinach, Walnuts, and Basil

Instructions

1. 1

   1. Bring a large pot of water to a boil and cook the fresh tortellini according to the package directions until tender, usually 3-5 minutes. Reserve 120 ml (1/2 cup) of the pasta cooking water, then drain the pasta.

2. 2

   2. While the tortellini cook, heat a large skillet over medium heat. Add the olive oil and cook the red onion for 2 minutes until slightly softened. Stir in the garlic and cook for 30 seconds more.

3. 3

   3. Add the roasted red peppers and vegetable broth to the skillet. Cook for 2 minutes so the mixture heats through.

4. 4

   4. Transfer the pepper, onion, garlic, and broth mixture to a blender, or use an immersion blender, and blend until smooth. Add the cream cheese, lemon juice, salt, and black pepper, then blend again until creamy.

5. 5

   5. Return the sauce to the skillet over medium-low heat. Add the fresh spinach and stir for 1 minute until just wilted. If the sauce feels too thick, add a little of the reserved pasta water.

6. 6

   6. Add the drained tortellini to the skillet and toss gently for 1-2 minutes until well coated in the sauce.

7. 7

   7. In a small separate pan, toast the walnuts over medium heat for 2-3 minutes, stirring often, until fragrant. If preferred, you can also toast them for 3-4 minutes in an oven preheated to 350°F / 175°C.

8. 8

   8. Serve the tortellini hot and finish with the toasted walnuts and fresh basil on top.