Tortelloni with Creamy Tomato Sauce and Spinach 

Serves 3 - Prep 5mins - Cook 10mins

• 600g fresh tortelloni or tortellini
• 190g sun-dried tomato pesto
• 2 cloves garlic
• 6 basil leaves or 1 tsp dried basil
• 300ml double/heavy whipped cream
• 30g fresh spinach
• 50g parmesan cheese
• Salt to taste

Download Ingredients List

Method

1. Set a large pot of salted water boiling and cook the tortelloni according to package instructions.


2. Meanwhile in a large and deep pan heat the sun-dried tomato pesto together with minced garlic over low heat and fry while stirring for no longer than 30 seconds.


3. Then add the basil, heavy cream and whisk to combine.


4. Bring to a simmer, then add the spinach and let it wilt for a minute, then stir in the grated cheese. Take off the heat and keep warm.


5. Drain the tortelloni while reserving ½ cup of pasta water. Add the tortelloni directly to the sauce and toss gently to combine. If the dish is a bit dry add a splash of the reserved pasta water to loosen it until the right consistency.


6. Serve immediately with additional grated Parmesan and black pepper.

Source: https://vikalinka.com/tortelloni-creamy-tomato-sauce-and-spinach/