Description
This Creamy One Pot Spinach Tomato Tortellini is the ultimate weeknight comfort food, combining tender cheese tortellini with a luscious, creamy sauce bursting with fresh spinach and juicy tomatoes. It’s a complete meal in one pot, making both cooking and cleanup a breeze.
Ingredients
2 tbsp olive oil
1 red onion, finely diced
1 tsp freshly minced garlic
5½ oz (150g) cherry or grape (baby roma/plum) tomatoes
½ cup (125ml) chicken or vegetable stock
1 tbsp tomato paste
1 cup (250ml) thickened (whipping/heavy) cream
1 cup (100g) freshly grated parmesan, plus extra to serve
½ tsp freshly cracked black pepper
2 large handfuls baby spinach leaves
1¼ lb (600g) spinach and ricotta tortellini (or any fresh tortellini/ravioli of choice)
Italian chilli oil, to serve (optional)
Instructions
1. Saut onion and garlic in olive oil until softened.
2. Add tomatoes and cook for 2 minutes, gently squashing them.
3. Stir in chicken stock and tomato paste for 1 minute.
4. Simmer in cream, parmesan, and pepper.
5. Wilt in spinach.
6. Add tortellini directly to the pan.
7. Cook, covered, for 34 minutes until pasta is done.
8. Serve with extra parmesan and chili oil, if desired.
Notes
Don’t be tempted to add the cream too early. Adding it at the end ensures the sauce doesn’t curdle.
Adjust the seasoning at the end. Taste the sauce and add more salt and pepper as needed.
If your sauce seems too thick, add a splash more vegetable broth or pasta water.
Use fresh Parmesan cheese, as pre-grated cheese may not melt as smoothly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Calories: Not specified
- Fat: Not specified
- Carbohydrates: Not specified
- Protein: Not specified