Marry Me Tortellini
Get ready to fall head over heels for this Marry Me Tortellini! This delightful dish combines tender tortellini with a luscious creamy sauce, sun-dried tomatoes, and a sprinkle of fresh basil for an irresistible flavor explosion. Perfect for busy weeknights or impressing guests at your next potluck, this recipe is sure to win hearts and appetites alike!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 6 garlic cloves, minced
- 2 cups fresh spinach (480 ml)
🥛Dairy & Eggs(2)
- 20 oz cheese tortellini (5 cups) (567 g)
- 1/2 cup cream (120 ml)
🫙Pantry Staples(3)
- 2 tbsp flour (30 ml)
- 2 tbsp olive oil (30 ml)
- 2 cups @pacificfoods Vegetable Broth (480 ml)
🧂Spices & Seasonings(2)
- 1 tsp Italian seasoning (5 ml)
- 1 pinch red pepper flakes
📦Other(2)
- 1 cup parmigiano (240 ml)
- 1/2 cup sun dried tomatoes in oil (120 ml)
👨🍳 Instructions
- 1
Add olive oil, garlic, sun dried tomatoes (and their oil!), Italian seasoning and red pepper flakes to a heavy bottomed pot.
- 2
Cook for 3-4 minutes or until garlic is tender and fragrant.
- 3
Add flour and cook for 3 minutes to create a roux.
- 4
Add in the Pacific Vegetable Broth and bring to a boil. Let the mixture thicken for 3-5 minutes then add the tortellini and a pinch of salt and stir.
- 5
Turn the heat off and add in the heavy cream, parmigiano and spinach and stir once more until the spinach is wilted.
- 6
Season with salt and pepper to taste.
💡 Pro Tips
- ✓Bloom the garlic and sun-dried tomatoes in olive oil over medium-low heat (around 300°F) for 3-4 minutes rather than high heat, since garlic's allicin compounds scorch and turn bitter above 350°F, while the gentle heat extracts fat-soluble flavor compounds from the tomatoes into the oil.technique300°F, 3-4 minutes
- ✓Cook the flour and oil roux for a full 3 minutes until it smells nutty and loses its raw starch smell, because this activates the flour's gluten-free thickening power while cooking off the pasty taste of raw amylose.technique3 minutes
- ✓Add the broth gradually in 3-4 additions while whisking constantly rather than all at once, which prevents the roux from seizing into lumps as the starch granules hydrate unevenly when hit with a sudden temperature and liquid volume change.technique3-4 additions
- ✓Turn off the heat completely before adding heavy cream and parmigiano, since simmering cream above 180°F can cause the casein proteins to curdle and the cheese's fat to separate rather than emulsify smoothly into the sauce.timingbelow 180°F
- ✓Use finely grated parmigiano-reggiano (not pre-shredded) because anti-caking agents like cellulose on packaged shredded cheese prevent smooth melting and can leave a gritty, separated texture in the sauce.ingredientfresh-grated only
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Marry Me Tortellini
Get ready to fall head over heels for this Marry Me Tortellini! This delightful dish combines tender tortellini with a luscious creamy sauce, sun-dried tomatoes, and a sprinkle of fresh basil for an irresistible flavor explosion. Perfect for busy weeknights or impressing guests at your next potluck, this recipe is sure to win hearts and appetites alike!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 6 garlic cloves, minced
- 2 cups fresh spinach (480 ml)
🥛Dairy & Eggs(2)
- 20 oz cheese tortellini (5 cups) (567 g)
- 1/2 cup cream (120 ml)
🫙Pantry Staples(3)
- 2 tbsp flour (30 ml)
- 2 tbsp olive oil (30 ml)
- 2 cups @pacificfoods Vegetable Broth (480 ml)
🧂Spices & Seasonings(2)
- 1 tsp Italian seasoning (5 ml)
- 1 pinch red pepper flakes
📦Other(2)
- 1 cup parmigiano (240 ml)
- 1/2 cup sun dried tomatoes in oil (120 ml)
👨🍳 Instructions
- 1
Add olive oil, garlic, sun dried tomatoes (and their oil!), Italian seasoning and red pepper flakes to a heavy bottomed pot.
- 2
Cook for 3-4 minutes or until garlic is tender and fragrant.
- 3
Add flour and cook for 3 minutes to create a roux.
- 4
Add in the Pacific Vegetable Broth and bring to a boil. Let the mixture thicken for 3-5 minutes then add the tortellini and a pinch of salt and stir.
- 5
Turn the heat off and add in the heavy cream, parmigiano and spinach and stir once more until the spinach is wilted.
- 6
Season with salt and pepper to taste.
💡 Pro Tips
- ✓Bloom the garlic and sun-dried tomatoes in olive oil over medium-low heat (around 300°F) for 3-4 minutes rather than high heat, since garlic's allicin compounds scorch and turn bitter above 350°F, while the gentle heat extracts fat-soluble flavor compounds from the tomatoes into the oil.technique300°F, 3-4 minutes
- ✓Cook the flour and oil roux for a full 3 minutes until it smells nutty and loses its raw starch smell, because this activates the flour's gluten-free thickening power while cooking off the pasty taste of raw amylose.technique3 minutes
- ✓Add the broth gradually in 3-4 additions while whisking constantly rather than all at once, which prevents the roux from seizing into lumps as the starch granules hydrate unevenly when hit with a sudden temperature and liquid volume change.technique3-4 additions
- ✓Turn off the heat completely before adding heavy cream and parmigiano, since simmering cream above 180°F can cause the casein proteins to curdle and the cheese's fat to separate rather than emulsify smoothly into the sauce.timingbelow 180°F
- ✓Use finely grated parmigiano-reggiano (not pre-shredded) because anti-caking agents like cellulose on packaged shredded cheese prevent smooth melting and can leave a gritty, separated texture in the sauce.ingredientfresh-grated only