Creamy Tomato and Spinach Tortellini
A quick and comforting creamy tomato and spinach tortellini made with a simple garlic-parmesan cream sauce.
Servings: 6 servings
Ingredients
- 20 ounces refrigerator cheese tortellini
- 2 tablespoons butter salted or unsalted
- 3 tablespoons all-purpose flour
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1.5 cups milk
- 1/2 cup heavy whipping cream
- 15 ounce can petite diced tomatoes
- 1.5 cups baby spinach leaves chopped
- 1/4 cup fresh basil leaves chopped
- 1/2 teaspoon dried oregano
- salt and freshly ground black pepper to taste
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- crushed red pepper flakes for serving (optional)
Instructions
- Cook the tortellini according to package instructions in a large pot of boiling salted water. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 30 seconds to form a roux.
- Add the minced garlic and onion powder to the roux and cook, stirring, for about 30 seconds until fragrant.
- Slowly pour in the milk and heavy cream while whisking constantly until the mixture is smooth.
- Continue to cook, stirring frequently, until the sauce begins to simmer and slightly thickens.
- Stir in the diced tomatoes, chopped spinach, chopped basil, and dried oregano. Season with salt and freshly ground black pepper to taste.
- Add the grated Parmesan and stir until it melts into the sauce.
- Remove the sauce from the heat and fold in the cooked tortellini until evenly coated.
- Serve warm with extra Parmesan and crushed red pepper flakes if desired.
Equipment
- Large Pot
- Colander
- Large Saucepan
- Whisk
- Measuring Cups and Spoons
- Wooden spoon or spatula
Notes
- To use fresh tomatoes, substitute 1½ cups diced fresh tomatoes plus 1 cup hot pasta cooking water.
- Adjust salt and pepper after adding tomatoes and cheese.
- Use refrigerated cheese tortellini as noted for best texture.