Description
This Creamy Tomato Basil Tortellini recipe combines tender cheese and spinach tortellini with a luscious garlic parmesan cream sauce, fresh roma tomatoes, and fragrant basil. The sauce is enriched with heavy cream and finished with a hint of crushed chili pepper flakes for subtle heat, making it a comforting yet elegant pasta dish perfect for a quick weeknight dinner or a cozy meal.
Ingredients
Scale
Pasta
- 20 oz pack cheese and spinach tortellini
Vegetables & Herbs
- 1 roma tomato, diced
- 2 tbsp fresh basil, diced
- 1 tbsp garlic, minced
Sauce
- 3 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 1/2 cup chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup fresh parmesan cheese, grated + extra for garnish
- 1/8 tsp crushed chili pepper flakes
- Salt, to taste
Instructions
- Cook the Tortellini: Cook the cheese and spinach tortellini according to package instructions until al dente. Once cooked, drain the tortellini well and set aside.
- Make the Roux: In a large saucepan over medium-high heat, melt the unsalted butter. Add the minced garlic and whisk in the all-purpose flour, cooking until the mixture is combined and slightly bubbly, creating a roux base for the sauce.
- Add Liquids: Slowly pour in the chicken or vegetable broth, milk, and heavy cream while continuously whisking to prevent lumps. Bring this mixture to a gentle simmer over medium heat.
- Incorporate Cheese: Once simmering, reduce the heat to low and whisk in the grated parmesan cheese until it has fully melted and the sauce has thickened to a creamy consistency.
- Add Tomatoes, Basil, and Seasoning: Stir in the diced roma tomato, fresh basil, and crushed chili pepper flakes. Taste the sauce and add salt as needed to balance the flavors.
- Combine and Serve: Add the drained tortellini to the creamy tomato basil sauce. Stir gently until the pasta is evenly coated with the sauce. Serve immediately, garnished with extra freshly grated parmesan cheese on top.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- You can substitute the heavy cream with half-and-half for a lighter sauce, but it will be less rich.
- If fresh basil is unavailable, dried basil can be used but reduce the amount to 1 teaspoon as dried herbs are more concentrated.
- Adjust chili flakes to your spice preference or omit if you prefer no heat.
- Freshly grated parmesan cheese melts more smoothly and provides better flavor than pre-grated cheese.
- Serve with a side salad or garlic bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Simmering, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 470 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 50 mg
Keywords: Creamy tomato basil tortellini, cheese and spinach tortellini recipe, garlic parmesan sauce, Italian pasta, easy tortellini dinner
