Creamy Tomato & Spinach Tortellini

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Start by heating a large skillet or Dutch oven over medium-low heat.

Add about 1 tablespoon of olive oil to the skillet.

Add minced garlic and sauté until fragrant, being careful not to burn it.

Stir in tomato paste and let it cook for 1-2 minutes to deepen the flavor.

Add diced tomatoes with their juices to the skillet and stir to combine.

Increase the heat slightly and let the mixture simmer for about 5 minutes.

Add chopped roasted red bell peppers to the sauce and stir.

Reduce the heat to low and slowly pour in heavy cream, stirring gently to incorporate.

Let the sauce simmer for another 3-5 minutes until it thickens and turns a rosy color.

Sprinkle in about 1/2 cup of freshly grated Parmesan cheese and stir until melted and smooth.

Taste the sauce and season with salt and black pepper as needed.

In a separate pot, bring heavily salted water to a boil.

Cook the tortellini according to package instructions, about 3 minutes for fresh tortellini.

Before draining, reserve some of the pasta water.

Drain the tortellini and add it directly to the skillet with the sauce.

Add fresh spinach on top of the tortellini and gently toss everything together to coat.

Let the spinach wilt for about 1-2 minutes over low heat, adding reserved pasta water if the sauce is too thick.

Plate the creamy tomato and spinach tortellini and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens