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A decadent creamy tomato sauce surrounds pillowy soft cheese filled tortellini with tomatoes, onions and fresh baby spinach. You’ll be surprised how easy this Tortellini With Spinach Tomato Cream Sauce is to make. This pasta dish will taste like a gourmet in a matter of minutes.
Just because it’s Meatless Monday, doesn’t mean you have to be a gourmet cook to whip up something good to eat. In about 30 minutes, I whipped up a Meatless Monday meal using up ingredients that used up some things I had in the refrigerator on the verge of expiration.
How To Make Tortellini With Spinach Tomato Cream Sauce
Heat olive oil over medium heat in a deep pan. When the oil is hot, add in the onions; cook until onions are soft, about 3 minutes.
Add the mushrooms, basil, and oregano and sauté until tender, 7 to 10 minutes.
Stir in the tomatoes and juice; place a lid on the pan to simmer, about 10 minutes.
While tomatoes are simmering, bring a large pot of salted water to a boil, and cook pasta, per package instructions.
About 5 minutes before the pasta is to be done, add the spinach to the tomato sauce; stir to incorporate and allow it to wilt.
Stir in parmesan cheese and heavy cream.
Drain the tortellini and gently fold them into the sauce. Simmer until warmed through, about 2 to 3 more minutes.
Serve with more freshly grated parmesan cheese and fresh basil, if desired.
I hadn’t made this dish since I posted this recipe over two years ago. I’m not exactly sure what the heck took me so long! David and I, with the help of His Royal Highness, almost completely devoured this stuff!
I hope this tortellini with spinach tomato cream sauce will become your favorite Meatless Monday indulgence.
Tortellini With Spinach Tomato Cream Sauce
Ingredients
- 陆 pound Spinach and Ricotta Tortellini
- 2 tablespoons extra-virgin olive oil
- 8 ounces mushrooms sliced
- 陆 small onion diced
- 陆 teaspoon basil dried
- 陆 teaspoon oregano dried
- 15 ounces canned diced tomatoes with juice
- 8 ounces fresh spinach
- 陆 cup heavy cream
- 陆 cup parmesan Cheese grated
- Kosher salt and freshly cracked black pepper to taste
- fresh basil for garnish (optional)
Instructions
- Heat olive oil over medium heat in a deep pan. When the oil is hot, add in the onions; cook until onions are soft, about 3 minutes.
- Add the mushrooms, basil, and oregano and saut茅 until tender, 7 to 10 minutes.
- Stir in the tomatoes and juice; place a lid on the pan to simmer, about 10 minutes.
- While tomatoes are simmering, bring a large pot of salted water to a boil, and cook pasta, per package instructions.
- About 5 minutes before the pasta is to be done, add the spinach to the tomato sauce; stir to incorporate and allow it to wilt.
- Stir in heavy cream and parmesan cheese.
- Drain the tortellini and gently fold them into the sauce. Simmer until warmed through, about 2 to 3 more minutes.
- Serve with more freshly grated parmesan cheese and fresh basil, if desired.
Nutrition
Donna says
Gorgeous recipe Deb!
The Mountain Kitchen says
Thank you Donna! I can’t believe I hadn’t made this anymore before now. On the rotation! Have a good week! 馃檪
Julie says
That bowl is a thing of beauty Debbie! I just love the creamy goodness and fresh basil in that sauce! You’re so right that you don’t need meat to make a quick delicious meal. Love this series!
The Mountain Kitchen says
Thanks Julie! I don’t understand how I didn’t make this pasta for two years!!
Annie says
The first sentence of this post had me already marking this a must try before I even got to the recipe! Can’t wait to try it! Happy Monday, INDEED! 馃檪
The Mountain Kitchen says
Annie youre gonna love it! Have a good week!
Debbie - MountainMama says
OMG _ YUMMMMMMMMMMMMMMMMMM!!!! Ok I love tortellini with just about any sauce, but this looks seriously amazing – you are making my tummy rumble!!
The Mountain Kitchen says
Hi Mountain Sister! I made my own tummy rumble…lol!
Dana @ IveGotCake says
Haha!! Nice post!
The Mountain Kitchen says
Thanks Sweet Cheeks! <3
Jax says
Outstanding!!!
The Mountain Kitchen says
Awesome! Glad you liked this recipe. 馃檪