Your New Go-To Weeknight Pasta (So Simple + So Good!)

Creamy Tomato Tortellini

This creamy tomato tortellini is one of those throw-together dinners that feels far fancier than the effort involved. It’s rich, cosy, packed with veggies, and on the table in just 20 minutes which is perfect for busy weeknights. The cherry tomatoes melt into the sauce, the spinach adds freshness, and the touch of cream brings everything together. My whole family loved this one, and it’s definitely going into our regular rotation. It's also the perfect meal to use up any veggies in the fridge.

Those colours, those flavours = an absolutely delicious dish!

Serves: 4 - 5

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients

• 650g tortellini or ravioli of choice

• 1 tbsp extra virgin olive oil

• 2 garlic cloves, minced

• 1 brown onion, diced

• 1 punnet cherry tomatoes, halved

• 2 cups baby spinach

• 1 ½ cups chicken stock

• 2 tbsp tomato paste

• ¼ cup cream

• Salt, pepper & oregano, to taste

• Parsley & parmesan, to serve

  
  

Method

Cook tortellini or ravioli according to packet directions. Drain and set aside.

Heat olive oil in a large pan over medium heat. Add garlic and onion and sauté until softened and fragrant.

Stir in the cherry tomatoes and cook until they begin to soften and release their juices.

Add tomato paste and cook for 1 minute. Pour in the chicken stock and add the spinach. Let the sauce simmer gently for about 5 minutes, allowing the flavours to meld.

Stir through the cream and season with salt, pepper, and oregano.

Add the cooked tortellini to the sauce and gently toss to coat.

Dish up with freshly chopped parsley and a generous sprinkle of parmesan. Enjoy!

Tip: Make extra as this one is great for leftovers the next day.