Creamy Tomato Tortellini
Easy Creamy Tomato Tortellini with spinach is a one-pan pasta recipe that comes together in less than 30 minutes.
Equipment
- pan
- Rotary Cheese Grater
Ingredients
Pasta Base
- 20 ounces cheese tortellini the refrigerated kind
Sauce Ingredients
- 2 Tablespoons butter salted or unsalted
- 3 Tablespoons all-purpose flour
- 3 cloves garlic minced
- 1 teaspoon onion powder
- 1.5 cups milk
- 0.5 cup heavy whipping cream
- 15 oz can petite diced tomatoes *
- 1.5 cups baby spinach leaves chopped
- 0.25 cup fresh basil leaves chopped
- 0.5 teaspoon dried oregano
- Salt to taste
- freshly ground black pepper to taste
- 0.5 cup freshly grated parmesan cheese plus more for serving
- crushed red pepper flakes for serving (optional)
Instructions
Cooking Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- In a large saucepan over medium heat, add butter and cook until melted. Whisk in flour. Add garlic and onion powder and cook, stirring, for 30 seconds. Slowly pour in milk and cream, whisking as you pour and stirring until smooth. Cook, stirring constantly, until mixture begins to simmer.
- Add diced tomatoes, spinach, basil and oregano. Taste and season with salt and pepper or add more seasonings if desired. Add parmesan cheese and stir until melted.
- Remove from heat. Stir in cooked tortellini. Serve warm with extra parmesan sprinkled on top, and crushed red pepper, if desired.
Notes
Fresh Tomatoes Instead of Canned: Substitute 1 ½ cups diced tomatoes, and 1 cup of hot water that you used to boil the tortellini.
Nutrition
Serving: 1servingCalories: 468kcalCarbohydrates: 55gProtein: 21gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 68mgSodium: 722mgPotassium: 402mgFiber: 5gSugar: 10gVitamin A: 1270IUVitamin C: 10mgCalcium: 346mgIron: 4mg
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