Home Vegan Recipes Tortellini with Spinach and Sun-Dried Tomatoes in a Garlic-Parmesan Cream Sauce

Wednesday, April 3, 2019

Tortellini with Spinach and Sun-Dried Tomatoes in a Garlic-Parmesan Cream Sauce

✔ Joko Septiawanto

INGREDIENTS: 1poundcheese tortellini 1tablespoonunsalted butter 1clovegarlic(minced) 2tablespoonsall-purpose flour 1¼cupsheavy cream ½teaspoonsalt ⅓cupgrated Parmesan cheese 5ouncesbaby spinach(thinly sliced) 7ouncear sun-dried tomatoes, thinly sliced US CUSTOMARY - METRIC DIRECTIONS: Boil the tortellini according the package directions. While the tortellini is cooking, prepare the sauce. Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and stir until it has absorbed the melted butter, becomes a paste and begins to smell nutty. Slowly whisk in the heavy cream (at first the mixture will be thick and chunky, but it will smooth and thin out), then add the salt and Parmesan cheese. Allow to simmer until thickened, about 5 minutes. Stir in the spinach and sun-dried tomatoes, then transfer the cooked and drained tortellini to the skillet, gently stirring to coat the tortellini with the sauce. Serve immediately.

INGREDIENTS:

  •  1poundcheese tortellini
  •  1tablespoonunsalted butter
  •  1clovegarlic(minced)
  •  2tablespoonsall-purpose flour
  •  1¼cupsheavy cream
  •  ½teaspoonsalt
  •  ⅓cupgrated Parmesan cheese
  •  5ouncesbaby spinach(thinly sliced)
  •  7ouncear sun-dried tomatoes, thinly sliced

DIRECTIONS:

  1. Boil the tortellini according the package directions.
  2. While the tortellini is cooking, prepare the sauce. Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and stir until it has absorbed the melted butter, becomes a paste and begins to smell nutty. Slowly whisk in the heavy cream (at first the mixture will be thick and chunky, but it will smooth and thin out), then add the salt and Parmesan cheese. Allow to simmer until thickened, about 5 minutes.
  3. Stir in the spinach and sun-dried tomatoes, then transfer the cooked and drained tortellini to the skillet, gently stirring to coat the tortellini with the sauce. Serve immediately.

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