Step 1: In a large skillet, heat 2 teaspoons of olive or avocado oil over medium heat. Add the diced shallot and minced garlic, sautéing for about 3 minutes until fragrant and soft. Be careful not to burn the garlic to avoid bitterness.

Step 2: Add the cherry or grape tomatoes to the skillet and cook for about 10 minutes, stirring occasionally. Once they begin to soften, gently press down on the tomatoes with the back of a spoon to release their juices, allowing them to burst slightly.

Step 3: Stir in the roasted red peppers, tomato paste, salt, dried basil, Italian seasoning, and black pepper. Let these flavors meld together for 2-3 minutes as the sauce simmers.

Step 4: Slowly pour in the heavy cream, stirring gently as it combines with the tomato mixture. Allow it to simmer for an additional 2-3 minutes until the cream darkens slightly and thickens.

Step 5: Once the sauce is ready, add 1/2 cup of Parmesan cheese and stir until it’s fully incorporated. Gently fold in the cooked cheese tortellini and chopped spinach, making sure everything is well-coated with the sauce.

Step 6: Top the dish with the remaining 1/4 cup of Parmesan cheese. Let the spinach wilt slightly and the cheese melt over the tortellini. Adjust seasoning if needed, and garnish with fresh parsley or basil if desired.