Tortellini in Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes
If you’re looking for a comforting dish that’s both quick and delicious, this Tortellini in Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes is the perfect solution. The combination of tender cheese tortellini enveloped in a rich, creamy sauce, paired with the vibrant flavors of spinach and sun-dried tomatoes, creates a meal that’s as satisfying as it is easy to prepare. Whether you’re cooking for family or enjoying a cozy night in, this dish will surely become a favorite in your meal rotation.
Why You’ll Love This Recipe
This Tortellini in Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes is a symphony of flavors and textures. The cheese tortellini serves as the perfect base, while the creamy Parmesan sauce adds a luxurious touch. The addition of spinach not only brings a pop of color but also a nutritious element, and the sun-dried tomatoes contribute a tangy sweetness that elevates the entire dish. Plus, it’s ready in under 30 minutes, making it ideal for busy weeknights or a special occasion when you want to impress without spending hours in the kitchen.
Ingredient Notes
- 1 pound (453.59g) cheese tortellini: Fresh or frozen tortellini works well. Look for high-quality cheese-filled varieties for the best flavor.
- 1 tablespoon unsalted butter: Adds richness to the sauce. Feel free to use a plant-based alternative if preferred.
- 1 clove garlic, minced: Freshly minced garlic infuses the sauce with aromatic flavor.
- 2 tablespoons all-purpose flour: This thickens the cream sauce, creating a velvety texture.
- 1 cup (297.5ml) heavy cream: Provides the creamy base for the sauce. You can substitute with a non-dairy cream for a lighter option.
- ½ teaspoon salt: Enhances the overall flavor of the dish. Adjust to taste.
- ⅓ cup (33.33g) grated Parmesan cheese: Freshly grated Parmesan melts beautifully into the sauce, ensuring maximum flavor.
- 5 ounces (141.75g) baby spinach, thinly sliced: Fresh spinach adds nutrition and a lovely green color.
- 7 ounces (198.45g) sun-dried tomatoes, thinly sliced: Adds a sweet and tangy flavor that balances the creaminess of the sauce.
Cook’s Kit
- Large pot: For cooking the tortellini.
- Skillet: To make the creamy sauce.
- Whisk: Essential for combining the flour and cream smoothly.
- Wooden spoon: Perfect for stirring and combining ingredients.
- Measuring cups and spoons: For accurate ingredient measurements.
- Colander: To drain the tortellini after cooking.
Step-by-Step: Tortellini in Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes
Step 1: Cook the Tortellini
Begin by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually about 3-5 minutes for fresh tortellini or 7-10 minutes for frozen. Once cooked, drain the tortellini in a colander and set aside.
Step 2: Prepare the Cream Sauce
In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
Step 3: Thicken the Sauce
Sprinkle in the all-purpose flour, stirring constantly for about 1 minute to create a roux. This will help thicken the sauce.
Step 4: Add the Cream
Slowly pour in the heavy cream while whisking continuously to prevent lumps from forming. Continue to cook for about 2-3 minutes, allowing the sauce to thicken slightly.
Step 5: Incorporate the Cheese
Add the salt and grated Parmesan cheese to the sauce, stirring until the cheese is fully melted and the sauce is creamy.
Step 6: Mix in Spinach and Sun-Dried Tomatoes
Stir in the thinly sliced baby spinach and sun-dried tomatoes. Cook for an additional 1-2 minutes, just until the spinach wilts.
Step 7: Combine Tortellini with Sauce
Gently fold the cooked tortellini into the sauce, ensuring each piece is well-coated. Cook for another minute to heat everything through.
Step 8: Serve and Enjoy
Serve the Tortellini in Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes immediately, garnished with extra Parmesan cheese if desired. Enjoy your delightful meal!
Flavor-Forward Alternatives
- For added protein, include grilled chicken or shrimp.
- Substitute the spinach with kale or arugula for different flavors.
- Try adding fresh herbs like basil or thyme for a fragrant twist.
- Use different types of cheese, such as mozzarella or goat cheese, for varied taste.
Problems & Prevention
- If the sauce is too thick, add a splash of pasta cooking water or additional cream to loosen it up.
- To prevent the sauce from curdling, ensure to cook it over medium heat and avoid boiling.
- If the tortellini is overcooked, they may become mushy. Keep an eye on the cooking time.
- For a gluten-free version, use gluten-free tortellini and flour substitute.
Storage & Reheat Guide
Leftover Tortellini in Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the leftovers in a skillet over medium heat, adding a splash of cream or milk to help loosen the sauce. Stir gently until heated through. Alternatively, you can microwave it in a microwave-safe dish, stirring halfway through for even heating.
Tortellini in Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes FAQs
Can I use frozen tortellini for this recipe?
Yes, frozen tortellini works great! Just cook them according to the package instructions before adding them to the sauce.
Can I make this dish ahead of time?
While the tortellini is best enjoyed fresh, you can prepare the cream sauce ahead of time and store it in the fridge. Just reheat and add the cooked tortellini and vegetables before serving.
What can I serve with this dish?
This dish pairs wonderfully with a side salad, garlic bread, or steamed vegetables for a complete meal.
Can I substitute the heavy cream?
Yes, you can use half-and-half or a dairy-free alternative like coconut cream for a lighter version of the sauce.
Similar Recipes
In Closing
This Tortellini in Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes is not just a meal; it’s an experience filled with creamy goodness, vibrant greens, and the delightful sweetness of sun-dried tomatoes. With its quick preparation time and comforting flavors, it’s perfect for any occasion. Whether it’s a busy weeknight or a leisurely weekend, this dish is sure to please everyone at your table. So grab your ingredients and get ready to indulge in a bowl of pure deliciousness! Enjoy every creamy, cheesy bite!
Tortellini in Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions, usually about 3-5 minutes for fresh tortellini or 7-10 minutes for frozen. Once cooked, drain the tortellini in a colander and set aside.
- In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
- Sprinkle in the all-purpose flour, stirring constantly for about 1 minute to create a roux. This will help thicken the sauce.
- Slowly pour in the heavy cream while whisking continuously to prevent lumps from forming. Continue to cook for about 2-3 minutes, allowing the sauce to thicken slightly.
- Add the salt and grated Parmesan cheese to the sauce, stirring until the cheese is fully melted and the sauce is creamy.
- Stir in the thinly sliced baby spinach and sun-dried tomatoes. Cook for an additional 1-2 minutes, just until the spinach wilts.
- Gently fold the cooked tortellini into the sauce, ensuring each piece is well-coated. Cook for another minute to heat everything through.
- Serve the Tortellini in Parmesan Cream Sauce with Spinach and Sun-Dried Tomatoes immediately, garnished with extra Parmesan cheese if desired. Enjoy your delightful meal!
Notes
- For added protein, include grilled chicken or shrimp.
- Substitute the spinach with kale or arugula for different flavors.
- Try adding fresh herbs like basil or thyme for a fragrant twist.
