1 (20 oz) pkg three cheese tortellini or cheese & spinach tortellini
2 Tbsp butter
2-3 cloves garlic, minced
3 Tbsp all-purpose flour
1 tsp onion powder
1 1/4 cups milk
3/4 cup heavy cream
1 1/2 cups fresh diced tomatoes
1 cup reserved pasta water
1 1/2 cups (packed) chopped fresh spinach
1/4 cup chopped fresh basil
1/2 tsp dried oregano
Salt and freshly ground black pepper
1/2 cup shredded fresh parmesan, plus more for serving
Red pepper flakes, for serving (optional)
1. Cook tortellini according to package instructions. Before draining the water that cooks the tortellini, reserve 1 cup of the pasta water. Drain tortellini and set aside.
2. In a large saucepan over medium heat, add butter and cook until melted. Add garlic and saute for 30 seconds. Whisk in flour and onion powder and cook, stirring constantly, for 1 minute. While whisking, slowly pour in milk and cream, and whisk until smooth. Cook, stirring constantly, until mixture begins to simmer. Add tomatoes, reserved pasta water, spinach, basil and oregano. Season with salt and pepper to taste. (Taste at this point and add more seasonings if desired). Cook for a few more minutes, until spinach has wilted and sauce has thickened. Add parmesan cheese and stir until melted.
3. Remove from heat. Stir in cooked tortellini. Serve with extra parmesan sprinkled on top, and crushed red pepper, if desired.