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Cheese Tortellini with Roasted Red Pepper Alfredo Recipe

Cheese Tortellini with Roasted Red Pepper Alfredo recipe


This dish is a creamy, cheesy pasta with a twist. We use cheese tortellini, mix it with roasted red peppers and a homemade Alfredo sauce. It's a warm, comforting meal that's perfect for dinner. You'll love the rich flavors and the colorful peppers in every bite!


1 x (12 oz) package cheese tortellini, fresh or frozen
1 x (12 oz) jar roasted red peppers, drained and chopped
1 x (10 oz) bag cauliflower florets
1 x (5 oz) package baby spinach
6 fl oz heavy whipping cream
1 x (15 oz) can Alfredo sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon salt


Preheat your oven to 425°F (220°C). Spread the cauliflower florets on a baking sheet, sprinkle with salt and black pepper, and roast for 15 minutes until tender and slightly browned.
Meanwhile, fill a large pot with water, add a pinch of salt, and bring to a boil. Add the cheese tortellini and cook according to package instructions, usually about 5 minutes for fresh tortellini.
In a large saucepan, combine the Alfredo sauce, heavy whipping cream, garlic powder, onion powder, crushed red pepper flakes, and additional salt and black pepper to taste. Stir and cook over medium heat until the sauce begins to simmer.
Reduce the heat to low and add the baby spinach to the sauce, stirring until the spinach wilts.
Drain the tortellini and add it to the saucepan with the Alfredo sauce and spinach. Add the roasted cauliflower and chopped roasted red peppers, and stir to combine everything well.
Cook for an additional 2-3 minutes on low heat to allow the flavors to meld.
Serve hot, garnished with extra crushed red pepper flakes if desired.

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