Spinach and Ricotta Tortellini with Creamy Tomato Sauce

A speedy one-pan meal where fresh tortellini simmers in a rich, creamy tomato sauce loaded with cherry tomatoes, parmesan, and baby spinach.

Ingredients

• 2 tbsp olive oil
• 1 red onion, finely diced
• 1 tsp freshly minced garlic
• 150 g cherry or grape tomatoes
• 125 ml chicken or vegetable stock
• 1 tbsp tomato paste
• 250 ml thickened cream
• 100 g freshly grated parmesan, plus extra to serve
• 1/2 tsp freshly cracked black pepper
• 2 large handfuls baby spinach leaves
• 600 g spinach and ricotta tortellini
• Italian chilli oil, to serve (optional)

Method

1. Heat olive oil in a heavy-based pan over medium-high heat. Cook the onion and garlic for 2-3 minutes until softened.
2. Add the cherry tomatoes and cook for 2 minutes, gently squashing them to release their juices.
3. Stir in the stock and tomato paste for 1 minute.
4. Pour in the cream, add parmesan and pepper, then bring to a simmer.
5. Toss in the spinach and stir until wilted.
6. Add the tortellini straight from the packet, stir through, then cover and cook on low for 3-4 minutes until the pasta is done.
7. Finish with extra parmesan and a drizzle of chilli oil if desired.

Tips

• Use fresh refrigerated tortellini rather than dried pasta for best results.
• Keep the sauce at a gentle simmer for even cooking.
• If the sauce is too thin, simmer uncovered on high for a couple of minutes. If too thick, splash in a little boiling water.
• Leftovers keep for 2 days in the fridge or freeze for up to 2 months.