Description
This Marry Me Tortellini with Broccoli is a delightful one-pot Italian-inspired dish that combines fresh tortellini, tender broccoli, and a creamy, flavorful tomato sauce infused with sundried tomatoes and herbs. Ready in just 30 minutes, it’s perfect for a comforting yet quick weeknight meal that serves four.
Ingredients
Oils
- Olive oil or herby oil from the jar of sundried tomatoes – a couple tablespoons plus extra for sautéing
Pasta & Vegetables
- 9 oz fresh tortellini
- 2 shallots, thinly sliced or diced
- 1 small head broccoli, chopped into bite-sized pieces (about 3-4 cups florets)
- 4 large cloves garlic, crushed
Spices & Seasonings
- 1/2 tsp smoked paprika
- 1 Tbsp Italian seasoning
- 2-3 pinches red pepper or chili flakes
Tomato Components
- 2 Tbsp tomato paste
- 1/2 cup sundried tomatoes, chopped (about half of a 350g jar)
Liquids & Dairy
- 1.5 cups vegetable stock (adjust as needed during cooking)
- 1/2 cup double (heavy) cream
- 3/4 cup parmesan-style cheese, grated
Instructions
- Sauté Broccoli: Heat a couple tablespoons of the oil from your sundried tomato jar in a large, deep-sided sauté pan. Add the chopped broccoli and sauté for about 5 minutes until it starts to soften and brown. For softer broccoli, cook longer. If using frozen broccoli, steam or boil it until soft, chop it into bite-sized pieces, then sauté briefly to coat with oil.
- Cook Shallots: Add the thinly sliced or diced shallots to the pan and sauté until they become soft and translucent.
- Add Garlic and Herbs: Stir in the crushed garlic, smoked paprika, Italian seasoning, and red pepper flakes. Add a little more oil if the pan feels dry. Cook briefly until the garlic and herbs release their aroma, being careful not to burn them.
- Incorporate Tomato Paste and Sundried Tomatoes: Add the tomato paste and chopped sundried tomatoes to the pan. Add another small pour of oil and sauté while stirring constantly for a few minutes to allow the tomato paste to meld with the oil and flavors.
- Add Liquids and Simmer with Tortellini: Pour in the vegetable stock and cream, then bring the mixture to a gentle simmer. Add the tortellini, cover the pan, and let it simmer for about 5 minutes, or according to the tortellini package instructions. Watch the pan and add more broth if needed during cooking. For dried tortellini, be prepared to add more broth midway; for frozen tortellini, start with 1 cup broth and add more as necessary.
- Finish with Cheese: Once the tortellini is tender and the sauce has thickened slightly (though it may still be a bit runny), stir in the grated parmesan-style cheese until melted and fully incorporated.
- Adjust Sauce Consistency and Serve: Assess the sauce consistency. Serve immediately if it’s to your liking. If too runny, allow it to sit for a few minutes to thicken. If too thick, gently reheat and stir in a little extra vegetable stock and/or cream to loosen.
Notes
- Using the herby oil from the sundried tomato jar adds extra flavor compared to plain olive oil.
- Adjust cooking times based on the type of tortellini: fresh, frozen, or dried, as liquid absorption varies.
- If you prefer softer broccoli, sauté longer or pre-cook the broccoli to your desired tenderness.
- Keep a close eye on the sauce as it simmers to maintain the right consistency by adding liquid if necessary.
- Vegetarian option depends on parmesan cheese used – opt for vegetarian parmesan if desired.
