One-Pan Creamy Tomato Basil Tortellini (30-Minute Vegetarian Dinner)
Silky sauce clings to tender cheese-filled pasta, with wilted spinach and jewel-like tomato pieces adding pops of color and texture. A quick sauté builds a garlicky backbone, while a splash of cream and grated cheese finishes the sauce with a glossy, velvety sheen.
Use frozen cheese tortellini for fastest results; swap heavy cream for half-and-half or a cashew cream for lighter or vegan adaptations. Canned crushed tomatoes work fine in a pinch, and you can stir in cooked mushrooms, roasted red peppers, or a handful of toasted pine nuts for extra depth.
Serve straight from the skillet for relaxed weeknight dinners, or plate with a crisp green salad and crusty bread to soak up the sauce. This recipe scales easily for two or a crowd and reheats well for next-day lunches—store in an airtight container and gently reheat with a splash of water or milk.
How to Make It
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1
Heat a large, deep skillet over medium heat and add olive oil and butter until the butter melts and foams.
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2
Add the chopped shallot and sauté until translucent, about 2–3 minutes; add minced garlic and cook 30 seconds until fragrant.
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3
Pour in the crushed tomatoes and vegetable broth, stir to combine, then bring the mixture to a gentle simmer.
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4
Add the tortellini (no need to thaw if frozen) and stir so they're submerged; cover and simmer for 6–8 minutes, stirring halfway, until pasta is just tender and most liquid is absorbed.
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5
Stir in the heavy cream, grated Parmesan, red pepper flakes (if using), salt, and pepper; simmer uncovered 2–3 minutes until the sauce thickens to a silky consistency.
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6
Fold in the baby spinach and torn basil leaves; cook 1–2 minutes until the spinach wilts and the herbs soften.
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7
Remove from heat and stir in lemon zest and lemon juice to brighten the sauce. Taste and adjust seasoning with more salt, pepper, or cheese as needed.
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8
Serve directly from the skillet, garnished with extra Parmesan and a few basil leaves. Offer crusty bread for mopping up any remaining sauce.
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Moussaka (Baked Eggplant and Lamb Casserole)
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