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If you're on the hunt for a comforting and flavorful pasta dish, look no further than creamy sun-dried tomato tortellini. This dish effortlessly combines the rich, velvety texture of a creamy sauce with the vibrant, tangy notes of sun-dried tomatoes, creating a delightful culinary experience that is sure to please any palate. Whether you’re preparing a quick weeknight dinner, hosting a special gathering, or simply indulging in some well-deserved comfort food, this creamy tortellini recipe checks all the boxes.

Creamy Sun-Dried Tomato Tortellini

Discover the delightful world of creamy sun-dried tomato tortellini, a pasta dish that beautifully blends rich flavors and comforting textures. Perfect for any occasion, this recipe features fresh or frozen tortellini cooked to perfection and tossed in a luxurious cream sauce with tangy sun-dried tomatoes and vibrant spinach. Easy to personalize with seasonal veggies or proteins, it’s an ideal weeknight meal or a show-stopping centerpiece for gatherings. There's no better way to indulge in a gourmet experience at home!
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Ingredients
  

12 oz fresh cheese tortellini (or frozen if unavailable)

1 cup sun-dried tomatoes in oil, drained and chopped

2 cups heavy cream

1 cup vegetable broth

1 cup baby spinach, roughly chopped

1/2 cup grated Parmesan cheese

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish (optional)

Red pepper flakes (optional, for a spicy kick)

Instructions
 

Cook the Tortellini: In a large pot, bring salted water to a boil. Add the cheese tortellini and cook according to package instructions until al dente. Drain and set aside.

    Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

      Add the Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for an additional 2-3 minutes, allowing their flavors to meld with the garlic.

        Create the Creamy Base: Pour in the heavy cream and vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer.

          Season the Sauce: Add the dried basil, oregano, salt, and pepper to the cream sauce. Stir in the grated Parmesan cheese, allowing it to melt and create a rich, creamy texture.

            Incorporate the Spinach: Slowly add the baby spinach to the sauce and stir until wilted.

              Combine with Tortellini: Gently fold the cooked tortellini into the creamy sun-dried tomato sauce, ensuring the pasta is well-coated.

                Serve: Remove from heat and serve immediately. Garnish with fresh basil leaves and a sprinkle of red pepper flakes for heat if desired.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings