09 May, 2011

Creamy Spinach & Tomato Tortellini: A Recipe

Hello there!
It's been forever since I shared a recipe with you, so I'd like to fix that right now. This recipe is definitely one of my favorites, but not one we make all that often because it's soooo... sinfully delicious, if you know what I mean. With that being said, we indulge ourselves about once or twice a year (not that we're health nuts - we just really like variety)! So let's get started, shall we?


  • 1 good "glug" of olive oil
  • 1 (16 oz/400g) bag of tortellini. They spell it "tortelloni" here, and I prefer the cheese varieties with this recipe.
  • 1 good handful of chopped fresh spinach (about a cup to a cup and a half, I'd say depending on how much you like spinach)
  • 4 medium tomatoes, chopped
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper (I'm using a pepper mix, but regular black pepper is great too)
  • 2 Tablespoons of dried basil
  • 1 Tablespoon of chopped garlic (or more, if you're a lover of garlic, as we are)
  • 1 teaspoon of garlic powder (super optional)
  • 2-4 Tablespoons of flour
  • 1/2 Cup of milk
  • 3/4 Cup of cream
  • 1/4 Cup of grated Parmesan cheese


Bring some lightly salted water to boil and add your tortellini + a glug of olive oil. Leave to boil for about ten minutes or until they're done to your liking. When the tortellini is finished, drain it but don't rinse. If it's done waaay before your sauce is done - add a little olive oil and mix it over your tortellini so they don't stick together while waiting for the sauce to finish.

In the mean time, add your chopped spinach, tomatoes, dried basil, garlic, pepper, and salt to a large saucepan, mix it all up, and heat on medium until everything gets bubbly and smells delicious.

Busted!! That is definitely canned tomato in the above photo! At the last minute, I decided to do a double batch so we'll have deliciousness in the freezer too - and I didn't have enough fresh tomatoes.

While your sauce starts to bubble, bust out another bowl (medium-ish) and add your milk, cream and flour. 2 Tablespoons of flour, if you want a more runny sauce, 3-4 if you prefer a thicker sauce... and even more if you're into gloppy, amazingness. Be careful though - you don't want your sauce to taste like flour.
Whisk the flour into the milk and cream. This is where you'd add your garlic powder if you wanted to. Whisk until there are no more lumps, but not so much that your mixture gets *too* bubbly. We don't want whipped cream ;-)
Once it's all mixed, add your milk mixture to the tomato mixture.

Stir in until thoroughly mixed, and reduce heat to simmer your sauce until it becomes your desired thickness.
Put your tortellini on a plate, spoon some sauce on the top, and garnish with Parmesan and a sprig of basil!



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