Chili Crisp Tortellini Pasta
This chili crisp tortellini pasta is the kind of meal that tastes like you spent way longer in the kitchen than you actually did. Rich, creamy, a little spicy, and ready in under 30 minutes, it’s the perfect recipe for those nights when you want something comforting without putting in a ton of effort. Every bite is packed with cheesy tortellini coated in a bold, flavorful sauce that keeps you coming back for more.
Servings: 1
Calories: 409.6kcal
Ingredients
Chili Crisp Sauce:
- ¼ Water
- ¼ cup small Red Onion (chopped)
- 1 clove Garlic (minced)
- 1 tsp Minced Ginger
- 10 g Sichuan Chili Crisp (Fly by Jing)
- 16 g Tomato Paste (Whole Foods)
- 3 g Vegetable Base Bouillon (Better Than Bouillon)
- 2 tbsp Water
- 56 g 0% Milkfat Greek Yogurt (Fage)
- 2 tbsp Water
- 28 g Fat Free Mozzarella (H-E-B)
- ¼ cup Spinach (chopped)
- 100 g Kale & Cheese Tortellini (Whole Foods)
Toppings:
- Sliced Green Onion
- Toasted Sesame Seeds
- Crushed Red Pepper
Instructions
Chili Crisp Sauce:
- In a medium saucepan, add your water and bring to a low simmer. You can also sub for oil. Add your prepped onion, garlic, and ginger. Sauce for 3-4 minutes until soft and translucent.1/4 Water, 1/4 cup small Red Onion, 1 clove Garlic, 1 tsp Minced Ginger
- Lower the heat and add chili crisp and tomato paste and stir it in to the veggies.10 g (2 tsp) Sichuan Chili Crisp, 16 g (1 tbsp) Tomato Paste
- In a small bowl, mix together your water and bouillon to dissolve. Then pour that over your sauce. Mix again to incorporate.3 g (1 tsp) Vegetable Base Bouillon, 2 tbsp Water
- In another small bowl, mix together water and Greek yogurt to create a smooth cream. Keep your pan on the lowest heat and add the cream. You want to ensure it is not too hot otherwise your yogurt will separate. If it does, don’t worry as it will still be tasty and creamy!56 g (0.25 cup) 0% Milkfat Greek Yogurt, 2 tbsp Water
- Once incorporated, add in the cheese and spinach and let it mix in to the sauce.28 g (1 oz) Fat Free Mozzarella, 1/4 cup Spinach
- Finally, toss in the tortellini and cook on low heat for 5-6 minutes to soften and soak up the sauce. Keep mixing in between. If the sauce gets too thick, add a splash of water.100 g (1 serving) Kale & Cheese Tortellini
Toppings:
- Serve your pasta in a bowl and top with green onion, sesame seeds, and crushed red pepper. Then dig in!Sliced Green Onion, Toasted Sesame Seeds, Crushed Red Pepper
Nutrition Information
Chili Crisp Tortellini Pasta
Serving Size
1 Serving
Amount per Serving
Calories
409.6
% Daily Value*
Fat
19
g
29
%
Saturated Fat
4
g
25
%
Cholesterol
53.3
mg
18
%
Sodium
1241.4
mg
54
%
Potassium
259.1
mg
7
%
Carbohydrates
41.1
g
14
%
Fiber
0.5
g
2
%
Sugar
6.9
g
8
%
Protein
29.7
g
59
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.