Creamy Tomato Basil Tortellini |Cooking With Amanda

My 10-year-old turns 11 in just about a month. I can't believe that he is getting so big. He starts middle school in the fall, and I am not sure that I am ready for that.

He is. He brings it up all the time, he is more than ready to leave elementary school behind. I am excited for this new adventure, but scary how fast time goes! We took advantage of him still being 10 and wanting to hang out with us, and went to Arizona for spring break. He got to see plenty of baseball, play in the pool, and have a great time. Hopefully that stays the same for a while!

One thing that doesn't seem like it will ever change is my son's love of pasta. Who doesn't love pasta, right? But this kid is obsessed. Every time I ask him what he wants for dinner, he asks for a one pan skillet meal. Wouldn't it be nice if it was because he was thinking of me, and didn't want me to put a ton of work into making dinner or doing dishes?

But no. He just loves them! This creamy tomato basil tortellini dish is no exception. He will practically lick the plate to get all of the sauce. We have had it over ravioli, just regular pasta with some Italian sausage mixed in, or like this with tortellini. Every way I made it was a hit.

This isn't quite the same as other skillet meals, because I did boil the pasta separately. But you could cook it in the sauce, and just add a little chicken broth (maybe 1 cup) to it, so the tortellini have something to cook in. I kind of love sun-dried tomatoes, so I love this tomato-basil pasta sauce. I came up with the recipe based on this creamy sun-dried tomato shrimp pasta recipe that everyone loved.

If you don't have fresh basil, don't worry; dried will work. But if you can get your hands on fresh, use it. Your family will love this tomato-basil pasta, add it to your menu now!

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Creamy Tomato Basil Tortellini Recipe

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Ingredients

1 20 ounce package tortellini pasta, or ravioli if you prefer
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 8 ounce jar sun-dried tomatoes, chopped
1/2 cup parmesan cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh basil, chopped

Directions

Cook pasta according to the package directions
In a large skillet heat butter until melted, over medium high heat. Add garlic, and sauté for 2 minutes until soft, but not burnt. Stir in flour, and cook for 2-3 minutes; stirring frequently.
Whisk in milk and cream. Add sun-dried tomatoes.
Bring to a boil, reduce heat and simmer for 5 minutes until it starts to thicken slightly.
Season with salt and pepper and stir in parmesan cheese.
Add cooked pasta, tossing to coat.
Stir in fresh basil to serve.