With this Tuscan tortellini sauce you can turn any package of tortellini into a feast, and all that in only 20 minutes! What could be better than a rich cream sauce with sweet sun-dried tomatoes and tender spinach?
How about building on the Tuscan theme with Vegan Tuscan Chickpea Soup?
Looking for a quick, easy dinner that tastes like something truly spectacular? You’ve found it!
This simple Tuscan tortellini sauce is shockingly good, especially because it is so easy to make! It’s absolutely perfect as a mid-week meal when you just don’t have time to spend in the kitchen.
Why you’ll love it
A pack of tortellini from your local supermarket is a great option for a quick dinner. But with just a little extra effort, that tortellini can be elevated with a tasty sauce.
This luxurious cream sauce with sweet sun-dried tomatoes and tender spinach is my go-to recipe when looking for a satisfying meal without putting in a lot of effort. It can be made in only 20 minutes, and that’s including the time it takes for the water to boil!
This sauce really pops because of the sweet flavour of sun-dried tomatoes. I understand that sun-dried tomatoes are no longer trendy, but that’s because they were overused, not because they lost their fantastic taste!
I think it’s time to bring them back! They are just too good to ignore, and do so much to elevate creamy dishes like this with sweet, concentrated flavour.
They are especially good in this recipe because the cream and cheese could feel too heavy on their own. The tomatoes, wine and spinach cut through just enough to bring balance to the sauce.
The cheese and cream, though, are the backbone of this sauce. They add luxury to the dish, especially when infused with garlic and reduced white wine.
What to serve with Tuscan tortellini sauce
I’ve chosen spinach and ricotta tortellini, but pretty much any variety will work. Ravioli will also be a great choice. In fact, this sauce can be used with pretty much any pasta!
Because it is a rich sauce, a perfect side dish will be something fresh and light. I would choose a simple side salad, with a generous chunk of crusty bread to soak up any leftover sauce.
Recipe tips and tricks
- I chose ricotta and spinach tortellini because it’s a family favourite, but this versatile sauce will work with almost any type. Choose whichever tortellini you love best!
- Ricotta is traditionally made with vegetarian methods, but Parmesan and other hard cheeses may not be. Fortunately there are many great vegetarian options now on the market, just check the packaging to be sure.
- Start the sauce by sautéing garlic and sun-dried tomatoes. Because the sun-dried tomatoes are packed in oil, you can use some of this to infuse the sauce with even more flavour.
- Although this recipe can be made with most white wines, choosing a dry wine like riesling, sauvignon blanc or pinot gris is ideal. Vermouth is also an option. If wine is omitted, use vegetable stock instead.
- Avoid pre-grated hard cheese as it tends to lose flavour quickly, so much more is needed to achieve the same taste.
- I’ve used spinach in this recipe, but kale or arugula/rocket will also work.
- 1 package spinach and ricotta tortellini (or your favourite variety)
- 2 cloves garlic
- 4-5 sun-dried tomatoes, packed in oil, sliced
- 125ml/1/2 dry white wine
- 250ml/1 cup double/heavy cream
- 50g/1/2 cup grated vegetarian hard cheese
- Salt to taste
- 30g/1 cup fresh spinach
- 4-5 small basil leaves (optional)
- Set the water boiling in a large pot.
- While waiting for the water to boil, start on the sauce. To a large deep pan add the minced garlic and sliced sun-dried tomatoes at the same time. The sun-dried tomatoes are coated in oil, so you don’t need to add any extra. Cook over low heat for about 30 seconds, then hit the pan with the white wine and allow it to simmer until reduced to nearly nothing, it will take about 3-5 minutes.
- Now that the water is boiled, add the tortellini and cook according to package instructions.
- Get back to the sauce. Once the wine is reduced, pour in the heavy cream and Parmesan cheese, stir until the cheese is incorporated into the sauce, taste and add salt if needed, then stir in fresh spinach and basil leaves and allow them to wilt in the sauce for no longer than 2-3 minutes.
- Now add the tortellini to the sauce. You can either drain it first or add directly from the pot using a slotted spoon. Toss to coat with the sauce and serve.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 425Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 97mgSodium: 484mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 16g
Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.