Creamy Tomato & Spinach Tortelloni Recipe
The best creamy tomato & spinach tortelloni with sundried tomatoes and fresh pasta.
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Ingredients
- 500 grams of fresh tomato and mozzarella tortelloni I used Woolworths
- 30 grams salted butter
- 1 brown onion or 2 large shallots finely chopped
- 5 – 6 sundried tomatoes in vinaigrette chopped (about ¼ cup)
- 3 – 4 cloves of garlic minced
- 2 400 gram tins of chopped peeled tomatoes
- A small handful of basil leaves roughly chopped
- 80 -100 grams of baby spinach leaves roughly chopped
- 250 ml fresh single or whipping cream 1 cup
- Grated Parmesan cheese to serve
Instructions
- Heat a large frying pan or wide-based casserole over medium heat. Melt the butter, then sauté the onion or shallot for about 5 minutes until soft.
- Add the sundried tomatoes and garlic, cooking for 1–2 minutes until fragrant.
- Add the tinned tomatoes. Swish out each tin with a splash of water (half a tin) and add that to the pan. Season with salt and pepper.
- Simmer gently for 20 - 30 minutes, partially covered with a lid to reduce splatter and preserve moisture.
- While the sauce cooks, bring a large pot of salted water to the boil. Cook the tortelloni for 3–4 minutes or according to the packet instructions, then drain. Drizzle with olive oil if not using immediately.
- Once the tomato sauce is cooked, stir in the basil and spinach and let it wilt for a minute.
- Pour in the cream and simmer for 2–3 minutes until slightly thickened.
- Add the tortelloni and gently stir to coat. Serve immediately with freshly grated Parmesan.
Notes
Make-Ahead and Storage Tips
This pasta is best served fresh, but you can store leftovers in the fridge for up to two days. Reheat gently on the stove with a splash of water or cream. The tortelloni will absorb some sauce as it sits, so loosen it up before serving.
Servings: 3