Recipe By @ angiegaz
Meat or cheese tortellini in a velvet cream sauce with fresh basil, spinach, and tomatoes.
- 16 ounces, weight Frozen Tortellini
- 14 ounces, weight Canned Diced Tomatoes
- 1 cup Chopped Fresh Spinach
- 2 Tablespoons Fresh Basil, Julienned
- 2 cloves Garlic, Minced
- 1 teaspoon Kosher Salt
- ½ teaspoons Black Pepper
- ¾ cups Heavy Cream
- ½ cups Milk
- 2 Tablespoons All-purpose Flour
Boil a large pot of water for the tortellini. Bring to a rolling boil, add tortellini, and cook, stirring occasionally, for 5-10 minutes, or until all tortellini are floating on top of the water.
Once you’ve got the water and tortellini going, mix together tomatoes, spinach, salt, pepper, basil, and garlic in a large saucepan. Cook over medium-high heat, stirring a few times, until mixture begins to bubble just a touch.
In a medium-sized bowl, whisk together cream, milk, and flour. Pour into tomato mixture and mix both together until sauce begins to thicken and become a light red color. Reduce heat to medium-low and simmer about 5 minutes. Sauce will thicken as it simmers.
When tortellini is ready, drain (don’t rinse), and add to saucepan with tomato-cream sauce. Stir it all together, and serve