Creamy Spinach Tomato Tortellini

Originally posted on https://www.cookingclassy.com/creamy-spinach-tomato-tortellini/

Ingredients

• 1 (20 oz.) pkg refrigerated three cheese tortellini
• 3 Tbsp butter
• 2 cloves garlic cloves, minced
• 3 Tbsp all-purpose flour
• 1 tsp onion powder
• 1 1/4 cups milk (any type)
• 1/2 cup heavy cream or half and half
• 1 (14.5 oz.) can petite diced tomatoes (undrained)
• 1 1/2 cups (packed) chopped fresh spinach
• 3 Tbsp chopped fresh basil
• 2 tsp chopped fresh oregano (or 1/2 tsp dry)
• Salt and freshly ground black pepper
• 1/2 cup finely shredded parmesan cheese, plus more for serving
• Red pepper flakes, for serving (optional)

Directions

• Cook tortellini according to directions listed on package.
• Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic, flour and onion powder and cook, stirring constantly, 1 minute.
• While whisking, slowly pour in milk and cream, then whisk until smooth.
• Cook, stirring constantly, until mixture begins barely simmer and thicken, then add tomatoes, spinach, basil, oregano and parmesan. Season with salt and pepper to taste.
• Reduce heat slightly and cook several minutes longer until sauce has thickened and cheese has melted. Remove from heat.
• Toss cooked and drained tortellini into sauce mixture, thin sauce with a little pasta water or milk as needed.
• Serve warm sprinkled with additional parmesan cheese and optional red pepper flakes.