Tortellini with Creamy Tomato and Spinach Sauce
Pillowy tortellini tossed in a creamy tomato and spinach sauce. Quick, comforting and perfect for busy weeknights.
Ingredients
- 2 tbsp olive oil
- 1 medium onion (approx. 140g) chopped
- 1 large carrot (approx. 145g) peeled and diced
- 1 stick celery trimmed and diced
- 2 cloves garlic crushed
- 2 tsp Italian seasoning
- 0.25 tsp chilli flakes plus more to garnish
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 1 tbsp tomato puree
- 400 g (14.1 oz) tin chopped tomatoes
- 45 ml (¼ cup) double cream (I use Elmlea to reduce calories!)
- 80 g (2.8 oz) baby spinach
- 300 g (10.6 oz) pack fresh tortellini (see Notes)
- fresh basil or flat leaf parsley chopped, to garnish
Instructions
- In a medium saucepan, heat the olive oil over a medium heat. Add the onion, carrot and celery and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender. Add the garlic, Italian seasoning, chilli flakes, salt, pepper, and cook for 1 minute, until the garlic is fragrant.
- Add the tomato puree and cook for 2 minutes, stirring frequently until it’s combined well. Add the tin of tomatoes, stir to combine and bring to a boil over a medium high heat. Lower the heat and simmer, partially covered, for 10 minutes, until the vegetables are tender.
- Meanwhile, cook the tortellini in a pan of boiling water, per the packet instructions. Drain, ready for adding at the next step.
- Add the cream and spinach and cook for 1 minute, stirring frequently, until the spinach is wilted. Gently stir in the cooked tortellini, check the seasoning, adding more if needed.
- Serve hot, garnished with chopped basil or parsley and grated parmesan.
Notes
- Tortellini varieties – the most popular combination you’ll find in the supermarkets is spinach and ricotta, however, I’ve also seen four cheese, spicy sausage, chicken and bacon and bolognese...so the choice is yours!!
- Optional variations:
- Add protein – crispy pancetta, Italian sausage or grilled chicken.
- Make it extra indulgent – use mascarpone instead of cream or serve with burrata on top.
- Make it vegan – use plant cream, vegan tortellini and nutritional yeast instead of parmesan.
- This tortellini with creamy tomato sauce recipe is easily adapted if you’re cooking for more people.
Nutrition
Calories: 556kcal | Carbohydrates: 69g | Protein: 18g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 1571mg | Potassium: 1100mg | Fiber: 10g | Sugar: 16g | Vitamin A: 16421IU | Vitamin C: 42mg | Calcium: 217mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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