This creamy tortellini is rich, comforting, and packed with fresh flavor. Soft cheese-filled pasta is folded into a velvety sauce made with garlic, cherry tomatoes, spinach, and sundried tomatoes, then finished with basil and Parmesan for a beautiful, restaurant-style dish. It comes together quickly and easily—perfect for weeknights, impressing guests, or cozy nights in. Add toasted pine nuts for a crunchy finishing touch that takes it over the top.
Family of 6
10 minutes
35 minutes
Italian
Pasta
2–3 packs refrigerated tortellini (3 packs shown)
Olive oil
1 container cherry tomatoes
4–5 cloves garlic, crushed
Baby spinach
Sundried tomatoes, chopped
Fresh basil, chopped + extra leaves for garnish
1/2 cup pasta water
1–2 cups heavy cream (2 cups for 3 packs of pasta)
Crushed red pepper flakes
Salt
Cracked black pepper
Italian seasoning
Freshly shaved Parmesan cheese
Toasted pine nuts (optional)
Cook tortellini according to package directions. Reserve 1/2 cup of pasta water.
Heat olive oil in a pan over medium heat. Add crushed garlic and crushed red pepper flakes. Sauté on low heat for a few minutes until fragrant.
Add cherry tomatoes. Season with salt, cracked black pepper, and Italian seasoning. Sauté until tomatoes soften, then gently crush to release their juices (watch for splashes!).
Pour in the pasta water and heavy cream. Stir to combine.
Add sundried tomatoes, baby spinach, and chopped basil. Mix thoroughly.
Add freshly shaved Parmesan cheese to thicken the sauce
Bring to a light simmer, then add the cooked tortellini. Fold gently to coat the pasta in the sauce.
Remove from heat and top with more shaved Parmesan, cracked black pepper, basil leaves, and optional toasted pine nuts.
Serve warm and enjoy!
