Ingredients
1 – 20-ounce package tortellini (cheese, chicken, sausage, spinach, etc.)
2 tablespoons butter
½ small onion, diced
4 cloves garlic, minced
3 tablespoons all-purpose flour
1¼ cups whole milk
½ cup heavy cream
1 – 14.5-ounce can diced tomatoes, with juice
5 ounces fresh baby spinach
3 tablespoons fresh basil, chopped
¾ cup Parmesan cheese, finely shredded
Salt and pepper, to taste
Red chili flakes, to taste
Directions
- Cook tortellini according to package instructions, and drain.
- In a large saucepan, melt the butter over medium heat. Add the onion and sauté until translucent.
- Add the garlic and sauté until fragrant.
- Add the flour and stir constantly for about one minute.
- Slowly whisk in the milk and heavy cream until smooth. Continue to stir until the sauce begins to simmer.
- Add the tomatoes, spinach, and basil, and season with salt and pepper. Continue to cook until the sauce has thickened and the spinach has wilted.
- Add the Parmesan cheese and stir until melted.
- Remove the sauce from the heat, and toss the cooked and drained tortellini into the sauce. Mix until evenly coated. Thin with reserved pasta sauce, if desired.
- Garnish with additional Parmesan cheese and chili flakes.