One Pan Creamy Sun-Dried Tomato Tortellini
A delicious one-pan dish featuring creamy cheese sauce with sun-dried tomatoes and tortellini, perfect for weeknight meals.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 3 cloves garlic, minced because who doesn’t love garlic?
- 1 cup sun-dried tomatoes, chopped jarred in oil for extra flavor
- 1 cup vegetable or chicken broth
- 1 cup heavy cream for that luscious creaminess
- 9 oz tortellini fresh or frozen, cheese-filled for the ultimate indulgence
- 1 cup baby spinach swap with kale for a bolder taste
- ½ cup grated Parmesan cheese or nutritional yeast for a vegan twist
- to taste Salt
- to taste Pepper
- Fresh basil leaves for garnish optional, but let’s not skip the fresh touch
Instructions
Preparation
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute until it becomes fragrant.
- Toss in the sun-dried tomatoes and let them mingle with the garlic for another minute.
- Carefully add the vegetable broth followed by the heavy cream, and stir to combine.
- Bring the mixture to a gentle boil and then add the tortellini.
- Cook according to package instructions, stirring occasionally, until they are tender.
- About 2 minutes before the tortellini is done, fold in the baby spinach.
- Remove the skillet from heat, and stir in the grated Parmesan cheese.
- Taste the dish and season with salt and pepper, adjusting to your preference.
- Ladle the creamy tortellini into bowls, sprinkle with fresh basil, and serve.
Notes
Leftover One Pan Creamy Sun-Dried Tomato Tortellini can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of cream or broth.