Saturday, September 6, 2014

Creamy tomato spinach pasta

I found this great and cheap three-cheese tortellini in the fridge section of my grocery store. The sauce added to it was simply delightful: flavorful yet delicate. A perfect comfort food.

10 oz three cheese tortellini
1 tbsp butter
1 clove garlic
0.25 tsp pepper flakes
1.5 tbsp flour
0.5 tsp onion powder
0.5 cup + 2 tbsp milk
0.25 cup heavy cream
7 oz petite diced tomatoes
6 oz fresh spinach
2 tbsp chopped fresh basil
1 tsp dried oregano

Cook the tortellini following package instructions and drain well.

Meanwhile, add the butter to a pan and melt. Add the garlic and pepper flakes, cook for 30-60 seconds. Add the flour and onion powder, cook for a minute.

Whisk in the cold milk quickly, then add the oregano and cream. Bring to a simmer and add the chopped spinach and the tomatoes. Season with salt and pepper. Cook until spinach wilts and add the chopped fresh basil.

Fold pasta into the sauce. Top with freshly grated Parmesan.

No comments:

Post a Comment