Description
This Crockpot Tortellini Alfredo with Roasted Red Pepper Cream Swirl is a comforting and flavorful dish perfect for a weeknight meal. It features a creamy Alfredo sauce elevated with a vibrant roasted red pepper swirl, all made easy in a slow cooker.
Ingredients
Scale
- 500 g (1 lb) Cheese Tortellini
- 240 ml (1 cup) Heavy Cream
- 240 ml (1 cup) Whole Milk
- 60 g (4 Tbsp) Unsalted Butter
- 100 g (1 cup) Grated Parmesan Cheese
- 2 Cloves Garlic, Minced
- 240 ml (1 cup) Vegetable Broth (Optional)
- 150 g (1 cup) Roasted Red Bell Pepper, Diced
- 100 g (1 cup) Raw Cashews, Soaked
- 1 Tbsp Olive Oil
- Salt and Pepper, to Taste
- 2 Tbsp Pine Nuts, Toasted
- Fresh Basil Leaves, Torn
Instructions
- Roast Pepper: Roast diced red pepper with olive oil until charred.
- Make Red Pepper Cream: Blend roasted pepper, soaked cashews, water, and salt until smooth.
- Sauté Garlic: Melt butter in crockpot, sauté garlic until fragrant.
- Create Alfredo Base: Add cream, milk, and broth (if using) to crockpot.
- Cook Tortellini: Add tortellini, cook on low for 2-3 hours, stirring once.
- Finish Sauce: Stir in Parmesan, season with salt and pepper.
- Swirl Cream: Swirl red pepper cream into Alfredo sauce.
- Serve: Garnish with pine nuts and basil.
Notes
For a richer flavor, use high-quality Parmesan cheese. Soaking cashews is crucial for a smooth cream.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Pasta
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 650 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 100 mg