Creamy Tomato and Spinach Tortellini pasta recipe is made in less than 30 minutes and perfect for a quick and easy weeknight meal. The recipe includes cheese tortellini in a creamy homemade pink sauce with spinach, basil, and fresh parmesan cheese.
Course: Main Course
Author: Lauren Allen
20ouncesrefrigerator cheese tortellini s
2Tablespoonsbutter, salted or unsalted
1/2cupheavy whipping cream
15ounce canpetite diced tomatoes*
1 1/2cupsbaby spinach leaves, chopped
1/4cupfresh basil leaves, chopped
1/2teaspoondried oregano leaves
Salt and freshly ground black pepper
1/2cupfreshly grated parmesan cheese, plus more for serving
crushed red pepper flakes, for serving (optional)
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 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.
Want to use fresh tomatoes, instead of canned? Substitute 1 1/2 cups diced tomatoes, and 1 cup of hot water that you used to boil the tortellini.