Tortelloni with Creamy Tomato Sauce and Spinach
A delightful dish featuring tortelloni tossed in a creamy tomato sauce with spinach, perfect for any dinner occasion.
Ingredients
For the Sauce
- 2 cups canned crushed tomatoes You can use fresh tomatoes if preferred.
- 1 cup heavy cream Coconut cream can be used for a vegan option.
- 2 tablespoons olive oil Used for cooking the garlic.
- 2 cloves garlic, minced
- 1 teaspoon dried basil Fresh basil can also be used.
- Salt and pepper to taste Always adjust to your flavor preference.
- Grated Parmesan cheese (optional) Skip for a vegan version.
Instructions
Cooking the Sauce
- In a pan, heat the olive oil over medium heat.
- Add the minced garlic and sauté until fragrant.
- Pour in the crushed tomatoes and stir well.
- Reduce the heat and add the heavy cream, mixing until combined.
- Add the dried basil, salt, and pepper, adjusting to taste.
- Simmer for a few minutes until heated through.
Serving
- Serve over cooked stuffed pasta like tortelloni or tortellini, topped with grated Parmesan cheese if desired.
Notes
To store leftovers, place in an airtight container. Refrigerate for up to 4 days or freeze for 2 to 3 months.