Sometime dinner is planned, sometimes its pieced together by what I have sitting around in the refrigerator and pantry. This delicious yet ridiculously easy roasted red pepper and tortellini dish came from pulling together some ingredients laying around. Using a blender or food processor is the trick to making the roasted red pepper sauce extra creamy. Here is what I had sitting around the kitchen:
If you look carefully you will see that ALL of these items (actually, yes, even the onion) came from Aldi. If you have an Aldi near you and haven’t checked it out yet, please do. It is amazing. I slashed my grocery bills in half years ago when I started shopping there. And even now you will find an ever growing selection of organic choices too. Ok, back to this simple five ingredient meal. You need a jar of roasted red peppers, minced garlic, onion, feta cheese, and tortellini.
Start by heating a pot of water to boil the pasta, should take a few minutes so its always good to start that off first.
Saute chopped onion and minced garlic until slightly golden and translucent. Then turn off the heat.
Add the tortellini to the boiling water and lower the heat.
Drain excess liquid from the roasted red peppers and toss into a food processor.
Toss in the onions, garlic, and almost all of the feta. Wow, this is when my mouth started watering.
Puree until somewhat smooth. You’ll see little flakes of the roasted parts of the pepper and feta cheese all mixed up with the brilliant red pepper. Add in some salt and pepper to taste. Feel free to add sugar if you need to control the acid and mix to combined.
Drain the tortellini when they start to float to the top of the water. Enjoy the steam facial.
Mix the sauce with the steamy hot tortellini and serve with a little feta on top. If it was Summer time I would have sprinkled on some fresh basil too. Such and easy meal yet so delicious.
Roasted Red Pepper Tortellini
- 1 lb bag of refrigerated or frozen cheese tortellini
- 1 6-8 oz jar of roasted red peppers (or one cup of freshly roasted and peeled red peppers)
- 4 oz container of crumbled feta
- 1/2 onion, chopped
- 1 tsp minced garlic
Boil water in a large pot for tortellini.
Saute onion and garlic (add oil if necessary, my minced garlic was packed in oil so I didn’t need to add any).
Puree roasted red peppers, onions and garlic, and most of the feta in the food processor or blender. Leave some feta for garnish. Blend to a tomato sauce consistency.
Drain pasta and immediately combine with sauce. Serve with the extra feta, some pepper flakes, and/or fresh basil. Serves 4.
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