Tortellini Sauce with Creamy Tomato and Spinach | Creamy Tomato Pasta Recipe!
Make this easy creamy tomato pasta sauce for your stuffed pasta like tortelloni or tortellini in a matter of minutes. Minimal ingredients well put together can create loads of flavour!
This tortellini sauce is a combination of cream and tomatoes with a touch of aged cheese. Hard Italian cheese like Parmesan (Parmigiano Reggiano), Grana Padano, Pecorino Romano or Asiago could be added.
Instead of using straight up tomatoes I went with sun-dried tomato pesto. So much flavour was already built into that condiment, so why not use it for a quick sauce with a killer taste! It’s a little kitchen hack I like using when I need flavours fast!
Finally, I’ve thrown a handful of fresh spinach for a vibrant and healthy touch of green. You can use any vegetables you love. Asparagus, kale or tenderstem broccoli (broccolini) all sound like a great choice to me. You will want to parboil the asparagus and broccoli before adding to the sauce. It all goes well in this tortellini recipe!
Print out this recipe at
INGREDIENTS
1 lbs fresh tortelloni or tortellini
4 tbsp sun-dried tomato pesto I used Scala or Delallo in the US
1-2 cloves garlic
4 basil leaves or ½ tsp dried basil
250ml/1 cup double/heavy whipping cream
30g/1 cup fresh spinach
50g/1/2 cup Parmesan Cheese or other hard cheese like Asiago or Pecorino
salt to taste
TIMESTAMPS
0:00 Intro
0:53 Cooking tortellini
1:27 Making creamy tomato sauce
1:52 Adding cream
2:09 Using fresh basil
2:41 Adding parmesan and spinach
3:16 Mixing in tortellini
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Sundried Tomato Fettuccine
Hey guys!! This easy lunch/dinner pasta dish is so easy to make. It's one of my high rated recipes, you'll love how it comes together for your guests.
Ingredients:
About 340g dried fettuccine (its hard to measure pasta, about 3-4 servings)
1 cup reserved pasta water
4 tbsp olive oil
5 cloves garlic, minced
1/2 cup sundried tomato halves, sliced
3-4 tbsp of diced tomatoes
1 tbsp tomato puree/paste
2 tbsp sugar
1/2 cup plain non-fat Greek yogurt
1/4 cup sour cream
1 1/2 cups baby spinach
Salt & pepper, to taste
2 tbsp mixed spices
Method
1 In a large pot, bring water to a boil, add 1 tbsp. of olive oil then add the fettuccine. Cook according to direction on the box then drain (reserving 1 cup of the pasta water) and set aside.
2 In a small bowl, combine the plain Greek yogurt and light sour cream, mix together with a spoon and set aside.
3 While the pasta is cooking, in a large skillet, add the remaining 3 tbsp. of olive oil to the skillet over medium high heat. Once the oil is heated up, add garlic and sundried tomato halves. Sauté until fragrant, about 2 minutes.
4 Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and granulated sugar. Stir until well-incorporated.
5 slowly whisk in the Greek yogurt and sour cream mixture. After all of it has been added and combined, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.
6 Season the sauce with salt and pepper, to taste, then add in the baby spinach. Once the spinach has wilted,add in the cooked pasta and turn off the heat.
7 Toss to coat the pasta. If the mixture seems too thick, gradually add the reserved pasta water. (DO NOT add the full cup all at once, pour slowly and stir and see if you need more).
Serve hot.
20 minute Spinach and Sun Dried Tomato Pasta | Easy Vegan Meals
If you love pasta, but don't like a lot of prep and long meals, then you will love this simple 20 minute spinach and sun dried tomato pasta!
★Recipe★
Get the ingredients and more in our website post:
???? 20 Minute Spinach & Sundried Tomatoes :
???? Vegan Garlic Bread Recipe:
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Creamy Sun-Dried Tomato and Spinach Pasta
#entertainingwithbeth #pasta #easyrecipe
This creamy sun-dried tomato and spinach pasta is a quick and easy weeknight meal for when you find yourself scouring the pantry looking for dinner ideas! It involves whirling up that jar of sun-dried tomatoes (that you don't know what to do with!) into a sun-dried tomato pesto of sorts and then combining it with a quick and easy béchamel sauce. The results are a fantastic Pantry pasta dinner this is sublime!
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BETH'S CREAMY SUN-DRIED TOMATO AND SPINACH PASTA
Serves 4
*Printed Recipe Can Be Found Here*
INGREDIENTS:
1 lb (450g) Rigatoni Pasta
1-6.5 oz jar (182g) of sundried tomatoes in oil
¾ cup (180ml) of water
1 tbsp (15ml) of Italian Seasoning
¼ tsp (1.25ml) salt
freshly cracked pepper
¼ cup (60ml) fresh parsley
For Béchamel Sauce:
4 tbsp (60g) butter
3 tbsp (22g) flour
2 cups (480ml) milk
½ tsp (2.5ml) salt
freshly cracked pepper
1 garlic clove, minced
1-2 handfuls fresh baby spinach
Garnish:
Freshly grated parmesan cheese
Fresh parsley
Red pepper flakes
METHOD:
Add the sun-dried tomatoes to a blender, oil and all, along with the water, Italian seasoning, salt, freshly cracked pepper and parsley. Blend until a chunky paste forms. Set aside.
Cook rigatoni in boiling water until al dente.
Meanwhile, prepare the béchamel sauce, in a deep skillet melt the butter, the add the flour, whisk until combined and then cook for 1-minute. Slowly add the milk, salt, pepper and garlic, whisk to combine.
Add the sundried to tomato paste to the béchamel sauce, whisk to combine. Add a ladle of hot pasta water if needed to thin out a bit. Add the spinach, whisk until wilted.
Drain pasta, then place it back in the pot. Add sauce on top and stir to cover the pasta with the sauce.
Transfer pasta to a large serving bowl. Top with freshly grated parmesan cheese and fresh parsley.
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One-Pot Pasta with Sun-Dried Tomatoes and Spinach | RICARDO
If you're looking for simplicity, look no further than this one-pot pasta recipe.This video is part of our Lunch Box Ideas series.
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Sun-dried Tomato Pasta is a 20-min Dinner Idea
Get the Recipe:
⭐️ Our sun-dried tomato pesto is a quick, yet delicious recipe for a rich, nutty, flavourful pesto that you can use as a spread, dip, or condiment for a quick pasta dish.
⭐️ Ingredients
1 cup sun-dried tomatoes
¾ cup walnuts
2 tablespoons olive oil
2 tablespoons nutritional yeast
3 tablespoon water (add more for thinner pesto)
1 clove garlic
½ teaspoon salt
2 twists pepper (or ¼ teaspoon red pepper flakes)
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️