The most unbelievably creamy tortellini you will make in just 15 min. Doesn’t get easier or tastier than that!
5 stars (10 ratings)
Ingredients
12ouncestortellini pasta
1 ½cupsheavy cream
2tablespoonsall-purpose flour
1tablespoonolive oil
3clovesgarlic, minced
114.5-ounce can petite diced tomatoes
3cupsspinach, roughly chopped
2teaspoonsdried basil
1teaspoondried oregano
½teaspoondried thyme
¼teaspooncrushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
¼cupgrated Parmesan
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a small bowl, whisk together heavy cream and flour; set aside.
Heat olive oil in a large skillet over medium high heat. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in tomatoes, spinach, basil, oregano, thyme and red pepper flakes, if using; season with salt and pepper, to taste. Cook, stirring occasionally, until spinach begins to wilt, about 2 minutes.
Gradually whisk in heavy cream mixture and Parmesan, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Stir in tortellini and gently toss to combine.