This roasted red pepper and goat cheese tortellini dish is a beautiful combination of sweet roasted peppers, tangy goat cheese, and fresh pasta.
The light sage butter sauce enhances the flavors without overpowering the delicate filling, making it perfect for a quick weekday dinner or a special occasion.
Using pre-made tortellini filled with roasted red pepper and goat cheese makes this recipe accessible and easy to prepare at home.
Why You’ll Love This Recipe
- Roasting the red peppers brings out their natural sweetness, which balances the tangy goat cheese inside the tortellini.
- The sage-infused butter sauce adds a fragrant, nutty note that complements the pasta without being heavy.
- Cooking the tortellini properly ensures a tender but firm bite, while finishing them in the sauce helps the flavors meld together.
Roasted Red Pepper and Goat Cheese Tortellini with Sage Butter Sauce
Enjoy a fresh and flavorful tortellini dish filled with roasted red peppers and creamy goat cheese, served in a light sage butter sauce for an elegant meal.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 12 oz (340 g) roasted red pepper and goat cheese tortellini (fresh or frozen)
- 4 tbsp (60 g) unsalted butter
- 8 fresh sage leaves
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- 1/4 cup (15 g) grated Parmesan cheese, for serving (optional)
- Fresh basil or parsley leaves, for garnish (optional)
Instructions
- Cook the Tortellini Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente, usually 3-5 minutes for fresh or 5-7 minutes for frozen. Drain the tortellini, reserving 1/4 cup of the pasta water.
- Make the Sage Butter Sauce In a large skillet, melt the butter over medium heat. Add the sage leaves and cook for 2-3 minutes until the butter begins to brown slightly and the sage becomes crispy. Stir in the minced garlic and cook for 30 seconds until fragrant. Be careful not to burn the garlic.
- Combine and Serve Add the cooked tortellini to the skillet with the sage butter sauce. Toss gently to coat the pasta, adding reserved pasta water a little at a time if needed to loosen the sauce. Season with salt and pepper to taste. Serve immediately, topped with grated Parmesan cheese and fresh basil or parsley if desired.
Helpful Tips
- Use fresh or frozen tortellini for best texture and taste.
- Be careful to brown the butter gently to avoid burning and bitterness.
- If you can't find roasted red pepper and goat cheese tortellini, you can use plain cheese tortellini and add finely chopped roasted red peppers to the sauce.
Storage and Make-Ahead
Store leftover cooked tortellini in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat with a splash of water or butter to keep the pasta moist.
Consume leftovers promptly and do not refreeze cooked pasta dishes.
Frequently Asked Questions
Can I make the roasted red pepper and goat cheese filling from scratch?
Yes, but it requires roasting and peeling fresh red peppers and making or buying fresh goat cheese. Using store-bought filled tortellini saves time and effort.
Is this dish vegetarian?
Yes, this recipe is vegetarian but contains dairy (goat cheese, butter, Parmesan). It is not vegan.
What is the safe cooking temperature for pasta?
Pasta should be cooked in boiling water (212°F/100°C) until al dente. Ensure the tortellini is cooked through, usually recommended by the package.
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