Creamy Tomato Tortellini

I've been working on a number of "no-chop" recipe. You know... dishes you can just throw together in a pan without having had to use a knife and cutting board. And thanks to my handy dandy garlic press, Creamy Tomato Tortellini makes the cut... or lack of cut? You get it.

This one pot meal has it all. Creamy, protein packed cannellini beans. Nutrient-rich tomatoes and spinach. And rib-sticking cheese tortellini. All making for an easy weeknight meal that comes together in just a few minutes.

Creamy Tomato Tortellini

Ingredients

· 2 tbsp olive oil

· 4 garlic cloves, minced

· 2 tbsp tomato paste

· ½ tsp garlic powder

· ½ tsp onion powder

· ½ tsp dried basil

· ½ tsp dried oregano

· 8oz tomato sauce

· 15oz canned petite diced tomatoes & their juices

· 15oz canned cannellini beans, drained and rinsed

· ½ tsp salt

· ½ tsp sugar

· ¼ tsp pepper

· 20oz fresh or frozen tortellini

· 4oz fresh spinach

· 1/3 cup cream or half & half

· 1/3 cup pecorino romano, grated

· Fresh basil, chopped, optional

Add olive oil to a large skillet over medium low heat. Fry garlic briefly until just fragrant and then add the tomato paste, garlic powder, onion powder, dried basil, and dried oregano. Fry the paste and spices for 1-2 minutes. Stir in the tomato sauce, diced tomatoes, beans, salt, sugar and pepper. Bring to a simmer.

Allow the sauce to simmer on low heat for at least 15 minutes. Otherwise, keep warm until ready to serve.

Cook the tortellini in a large pot of boiling, salted water per package instructions.

While the pasta cooks, add the fresh spinach to the hot sauce and allow to wilt. Stir in the cream or half & half. Remove the pan from the heat. Scatter the cooked and drained tortellini over the sauce. Sprinkle the pecorino cheese evenly over the tortellini and then fold into the sauce.

Garnish with fresh basil and more pecorino cheese, if desired.

Serves 4

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Gluten Free Friendly!

We use Taste Republic gluten free fresh tortellini.