Description
A creamy and comforting pasta dish perfect for weeknight dinners and family gatherings.
Ingredients
Scale
- 2 tbsp Olive Oil
- 6 Garlic Cloves (minced)
- 1/2 cup Sun Dried Tomatoes in oil
- 1 tsp Italian seasoning
- 1 pinch Red Pepper Flakes
- 2 tbsp Flour
- 2 cups Pacific Vegetable Broth
- 20 oz Fresh Cheese Tortellini (5 cups)
- 1/2 cup Cream
- 2 cups Fresh Spinach
- 1 cup Parmigiano
Instructions
- In a heavy-bottomed pot, add the olive oil, minced garlic, sun-dried tomatoes (along with their oil), Italian seasoning, and red pepper flakes. Heat over medium for about 3-4 minutes, just until the garlic turns tender and aromatic.
- Next, sprinkle in the flour and stir well to cook for another 3 minutes. This will create a lovely roux that thickens your sauce beautifully.
- Pour in the Pacific Vegetable Broth and bring the mixture to a rolling boil. Allow it to thicken slightly for 3-5 minutes, stirring gently occasionally.
- Add the cheese tortellini along with a pinch of salt, stirring gently to ensure that all the pasta is coated in the lovely sauce.
- Once the tortellini is nice and heated, turn off the heat! Now it’s time to add in the heavy cream, Parmigiano, and fresh spinach. Stir everything together until the spinach has wilted beautifully.
- If you’re dreaming of a saucier dish, feel free to add a splash more vegetable broth or cream. You could even incorporate 4 oz of cream cheese for that extra richness!
- Finally, season with salt and pepper to suit your taste and serve immediately!
Notes
Make-ahead magic is possible; prepare the base sauce in advance. It stores well in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg