Cheese Tortellini in Curried Coconut Milk
A delightful dish combining tender cheese-filled pasta with a fragrant, creamy curry sauce, offering a unique twist to traditional pasta.
Ingredients
Main ingredients
- 1 package 9 ounce package cheese tortellini Choose fresh or frozen cheese tortellini.
- 1 tablespoon butter Can substitute with olive oil for a vegan option.
- 1 large shallot, minced Shallots add a mild, sweet flavor.
- 1 tablespoon curry powder Adjust to taste for spice level.
- 1.5 cups vegetable broth Use low-sodium if desired.
- 1 can 14 ounce coconut milk Full-fat coconut milk recommended for richness.
- 1 medium tomato, chopped Fresh or canned tomatoes can be used.
- 2 slices pickled jalapeño pepper, minced Optional for added heat.
- to taste salt Season to your preference.
- to taste ground black pepper Freshly ground for best flavor.
Instructions
Preparation
- Gather all your ingredients before starting.
- Fill a large pot with salted water and bring it to a boil over high heat.
- Once boiling, add the tortellini and cook according to package instructions (about 10 minutes). Drain and set aside.
Cooking the Sauce
- In a medium saucepan over medium heat, melt the butter.
- Add the minced shallot and sauté for 3 minutes until soft and translucent.
- Stir in the curry powder to form a paste, and then pour in the vegetable broth while stirring continuously.
- Bring this mixture to a gentle boil, then add the coconut milk and bring back to a simmer.
- Add the chopped tomato and minced jalapeño slices. Cook for an additional 5 minutes.
Combining Ingredients
- Gently stir in the drained tortellini, ensuring they are well-coated with the sauce.
- Season with salt and black pepper to taste. Let simmer for 1 minute.
Serving
- Serve hot, garnished with fresh herbs like cilantro or basil, and lime wedges on the side.
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Notes
Customize spice levels and add vegetables like spinach or peas for extra nutrition. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.