The Best Creamy Tomato & Spinach Tortelloni
When it comes to comfort food, nothing quite compares to a rich and creamy pasta dish. Today, we’re diving into the delightful world of tortelloni, specifically focusing on The Best Creamy Tomato & Spinach Tortelloni. This recipe features fresh tomato and mozzarella tortelloni, enveloped in a luscious cream sauce that’s bursting with flavor. With fresh ingredients and a bit of love, you’ll have a dish that’s perfect for weeknight dinners or special occasions.
Why This Recipe is a Keeper
This creamy tortelloni is not only delicious but also incredibly easy to prepare. The combination of fresh tomatoes, fragrant garlic, and vibrant spinach creates a dish that is as visually appealing as it is tasty. Plus, it can be whipped up in under 30 minutes, making it the ideal choice for busy nights. You’ll find that the flavors meld beautifully, resulting in a comforting meal that everyone will love.
Ingredient List
- 500 grams of fresh tomato and mozzarella tortelloni (I used Woolworths)
- 30 grams of salted butter
- 1 brown onion or 2 large shallots, finely chopped
- 5-6 sundried tomatoes in vinaigrette, chopped (about ½ cup)
- 3-4 cloves of garlic, minced
- 2 x 400-gram tins of chopped peeled tomatoes
- A small handful of basil leaves, roughly chopped
- 80-100 grams of baby spinach leaves, roughly chopped
- 250 ml fresh single or whipping cream (1 cup)
- Grated Parmesan cheese to serve
Gear Up: What to Grab
- A large pot for cooking pasta
- A skillet for making the sauce
- A wooden spoon for stirring
- A sharp knife for chopping
- A cutting board for prep work
- A grater for the Parmesan cheese
Method: The Best Creamy Tomato & Spinach Tortelloni
Step 1: Cook the Tortelloni
Begin by bringing a large pot of salted water to a boil. Once boiling, add the fresh tortelloni and cook according to package instructions, typically around 3-5 minutes, until they are tender but still al dente. Drain and set aside, reserving a cup of the pasta cooking water.
Step 2: Sauté the Aromatics
In a large skillet, melt the salted butter over medium heat. Add the finely chopped onion or shallots, cooking for about 3-4 minutes until they become translucent. Next, add the chopped sundried tomatoes and minced garlic, stirring for an additional 1-2 minutes until fragrant.
Step 3: Add the Tomatoes
Pour in the two tins of chopped peeled tomatoes and bring the mixture to a gentle simmer. Let it cook for about 5-7 minutes, allowing the flavors to meld together. You can use a spoon to break down the tomatoes slightly if you prefer a smoother sauce.
Step 4: Incorporate the Cream
Once the tomato sauce has simmered, reduce the heat to low and stir in the fresh cream. Mix well until the sauce is creamy and well-combined. If the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency.
Step 5: Add Spinach and Basil
With the sauce now creamy and luscious, fold in the roughly chopped baby spinach and basil leaves. Stir until the spinach wilts and is incorporated into the sauce, about 2-3 minutes.
Step 6: Combine and Serve
Gently toss the cooked tortelloni into the sauce, ensuring each piece is coated in the creamy mixture. Serve hot, topped with freshly grated Parmesan cheese for that extra layer of flavor.
Make It Year-Round
- Swap out fresh spinach for kale or other greens during colder months.
- Use canned tomatoes in the winter for a year-round option.
- Experiment with different tortelloni fillings, such as spinach and ricotta.
- Add seasonal vegetables, such as zucchini or bell peppers, for a twist.
Steer Clear of These
While preparing The Best Creamy Tomato & Spinach Tortelloni, here are a few things to avoid:
- Do not overcook the tortelloni; they should be al dente for the best texture.
- Avoid using low-fat cream; it may not thicken properly and could alter the flavor.
- Skip adding too much salt until the end, as the Parmesan cheese already adds saltiness.
- Don’t rush the sautéing process; allowing the onions and garlic to caramelize enhances flavor.
Make Ahead Like a Pro
If you want to prepare The Best Creamy Tomato & Spinach Tortelloni in advance, here are some tips:
- Cook the tortelloni and sauce separately, then refrigerate them until you’re ready to serve.
- Reheat the sauce on low heat and toss in the tortelloni just before serving.
- The sauce can be made a day in advance and stored in an airtight container in the fridge.
- Consider freezing the sauce for up to three months; just thaw and reheat when needed.
The Best Creamy Tomato & Spinach Tortelloni FAQs
Can I use frozen tortelloni instead of fresh?
Yes, frozen tortelloni can be used. Just cook them according to package directions, and the rest of the recipe remains the same.
Can I substitute the cream with a non-dairy option?
Absolutely! You can use coconut cream or a cashew cream for a dairy-free alternative. Just keep in mind that it may alter the flavor slightly.
Is there a way to make this dish spicier?
For a spicy kick, consider adding red pepper flakes or a splash of hot sauce to the tomato sauce while it simmers.
Can I add protein to this dish?
Definitely! Grilled chicken, shrimp, or even chickpeas can be added for extra protein, making it a heartier meal.
That’s a Wrap
With its rich flavors and creamy texture, The Best Creamy Tomato & Spinach Tortelloni is a dish that promises to impress. It’s not just about satisfying your hunger; it’s about enjoying a meal that warms the soul. Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to become a favorite in your household. So grab your ingredients, put on your apron, and prepare to indulge in a bowl of pure comfort. Happy cooking!
The Best Creamy Tomato & Spinach Tortelloni
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the fresh tortelloni and cook according to package instructions, typically around 3-5 minutes, until they are tender but still al dente. Drain and set aside, reserving a cup of the pasta cooking water.
- In a large skillet, melt the salted butter over medium heat. Add the finely chopped onion or shallots, cooking for about 3-4 minutes until they become translucent. Next, add the chopped sundried tomatoes and minced garlic, stirring for an additional 1-2 minutes until fragrant.
- Pour in the two tins of chopped peeled tomatoes and bring the mixture to a gentle simmer. Let it cook for about 5-7 minutes, allowing the flavors to meld together. You can use a spoon to break down the tomatoes slightly if you prefer a smoother sauce.
- Once the tomato sauce has simmered, reduce the heat to low and stir in the fresh cream. Mix well until the sauce is creamy and well-combined. If the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency.
- With the sauce now creamy and luscious, fold in the roughly chopped baby spinach and basil leaves. Stir until the spinach wilts and is incorporated into the sauce, about 2-3 minutes.
- Gently toss the cooked tortelloni into the sauce, ensuring each piece is coated in the creamy mixture. Serve hot, topped with freshly grated Parmesan cheese for that extra layer of flavor.
Notes
- Swap out fresh spinach for kale or other greens during colder months.
- Use canned tomatoes in the winter for a year-round option.
- Experiment with different tortelloni fillings, such as spinach and ricotta.
