Creamy Tortellini Pasta with Ricotta, Spinach & Garlic Parmesan Sauce
Make this creamy tortellini pasta in 30 minutes with ricotta, spinach, and a garlic Parmesan sauce. An easy, comforting dinner perfect for weeknights.
Equipment
- Saucepan
Ingredients
- 1 tbsp / 18 g Salt
- 250 grams / 0.55 lb Ricotta Spinach Tortellini
- ½ cup / 118 ml Reserved Pasta Water
- 1 tbsp / 15 ml Olive Oil
- 1 tbsp / 15 ml Butter
- ½ medium-sized Minced Onion
- 3 cloves Minced Garlic
- ½ tsp / 1 g Chili Flakes
- 1 tsp / 2 g Oregano
- 1 tbsp / 16 g Tomato Paste
- 1 cup / 250 ml Heavy Cream
- 10-12 Basil Leaves
- ½ cup / 50 g Parmesan Cheese
- 2-3 pinch / 0.2 g Salt
- ¼ tsp / 0.5 g Black Pepper
Instructions
Prepare the Pasta
- Add salt to the boiling water, then add the ricotta spinach tortellini and boil for 3 minutes.
- Reserve ½ cup of pasta water and wash and drain the pasta.
Make the Sauce and Add the Pasta
- Place a skillet on the stovetop on medium heat
- Add olive oil, butter, and medium-sized minced onion and cook for 1-2 minutes until softened.
- Then add minced garlic and cook for 1 minute until fragrant. Add chilli flakes, oregano, and tomato paste, then fry for 30 more seconds.
- Cook the sauce until it begins to thicken after adding the heavy cream.
- Add basil leaves, Parmesan cheese, a little reserved pasta water, salt, and black pepper.
- Now, add the tortellini pasta and gently toss to mix.
Serve and Enjoy
- Serve the pasta on a plate.
- Garnish with cilantro or parsley.