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Creamy Tortellini with Spinach and Tomatoes Recipe
Ash Tyrrell

Creamy Tortellini with Spinach and Tomatoes Recipe

The first time I made creamy tortellini with spinach and tomatoes, I knew it was going to be a regular on my dinner table. The creamy garlic-Parmesan sauce hugged each little pasta pillow perfectly, and the fresh spinach and tomatoes made it feel bright and fresh.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound three-cheese tortellini – fresh pasta works best here; avoid frozen if possible for better texture.
  • 2 tablespoons butter – adds richness and helps start the sauce base.
  • 3 garlic cloves minced – fresh garlic gives the sauce its irresistible aroma; avoid jarred if you can.
  • 2 tablespoons all-purpose flour – thickens the sauce to the perfect creamy consistency.
  • 1 cup whole milk – keeps the sauce smooth and balanced.
  • 1 cup heavy cream – for that rich velvety texture we all love.
  • 1 cup diced tomatoes – fresh tomatoes add brightness; you can use canned in winter.
  • 2 cups fresh spinach – wash and dry well; wilted spinach blends beautifully into the sauce.
  • 2 tablespoons fresh basil chopped – brings a fresh, herbaceous kick.
  • 1 teaspoon dried oregano – complements the basil and tomatoes.
  • 1 cup freshly grated Parmesan cheese – grate it yourself for the creamiest melt.
  • ½ teaspoon red pepper flakes – optional for a gentle heat.
  • Salt and pepper – to taste for seasoning at every stage.

Method
 

  1. I start by bringing a large pot of salted water to a boil. Once it’s ready, I add the tortellini and cook them just until al dente according to the package instructions. After draining, I toss them with a splash of olive oil so they don’t stick while I prepare the sauce.
  2. In my deep skillet, I melt the butter over medium heat, then add the minced garlic. I let it sizzle just until fragrant—about a minute—before sprinkling in the flour. Whisking constantly, I cook this mixture for another minute to create a roux, which will thicken the sauce beautifully.
  3. While whisking, I slowly pour in the milk and heavy cream. I keep stirring until the sauce starts to gently simmer and thicken. Continuous whisking is key here to avoid lumps and keep everything silky smooth.
  4. I stir in the diced tomatoes, spinach, basil, and oregano, letting the spinach wilt and the flavors meld together. At this stage, I season with salt and pepper, tasting to get the balance just right.
  5. Once the sauce is perfect, I add the cooked tortellini and gently toss everything together until each piece is coated in that creamy goodness. If it feels too thick, a splash of reserved pasta water does the trick.
  6. Finally, I top the dish with extra Parmesan and a pinch of red pepper flakes. That little hit of heat against the creamy sauce is irresistible.

Notes

  • Use fresh Parmesan and basil—it makes a world of difference in flavor.
  • Don’t overcook the tortellini; they should be just firm enough to hold up in the sauce.
  • Keep the sauce warm but don’t let it boil after adding cheese, or it may separate.
  • If you love extra creaminess, stir in a tablespoon of cream cheese at the end.