VegBatch
← All recipes

Creamy Spinach, Tortellini Pasta

Cheese tortellini tossed in a nutmeg-scented cream sauce with spinach, artichokes and parmesan. It is rich and filling, and comes together in about the time it takes to boil the pasta.

main · Italian-American · vegetarian

Ingredients

  • 10 ounce frozen spinach, defrosted, excess water wrung out
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 3 clove garlic, minced
  • 1 piece onion, small, diced
  • 2 tablespoon flour
  • 1 cup heavy cream
  • ⅛ teaspoon nutmeg
  • 14 ounce canned artichoke, packed in water, drained
  • 1 cup parmesan
  • 1 pound cheese tortellini
  • salt and pepper, to taste
  • 1 cup vegetable stock

Method

  1. Cook tortellini (drain).
  2. Microwave spinach to defrost, wring out excess water.
  3. In heated skillet, heat butter & EVOO. Add onion, add garlic w/ butter melts, saute for 5 mins.
  4. Add flour, cook for 1 min.
  5. Whisk in stock, then cream - bring to boil.
  6. Add nutmeg, reduce heat.
  7. Add spin, separate as you go.
  8. Stir in artichokes & parm.
  9. Season w/ salt & pepper.
  10. Toss w/ tort!