Creamy Tomato Tortellini (One-Pot). Recipe ↓ ■ INGREDIENTS: • Roma tomatoes - 5-6, halved • olive oil - 2-3 tbsp • garlic powder - 1 tsp • dried oregano - 1 tsp • dried basil - 1 tsp • black pepper - ½ tsp • salt - to taste • chicken broth - 2 cups (480 ml) • cheese tortellini (or any taste you like) - 9-12 oz (250-350 g), fresh or refrigerated • heavy cream - 1 cup (240 ml) • parmesan cheese - ½ cup, grated • baby spinach - 2 handfuls • burrata - 1 ball ■ HOW TO COOK: 1. Heat olive oil in a large pan over medium heat. Add tomatoes cut side down. Cover and cook for 7-8 minutes until soft and slightly blistered. 2. Remove most of the skins (optional), then gently mash the tomatoes right in the pan to release all the juices. 3. Add garlic powder, oregano, dried basil, black pepper, and salt. Stir everything together. 4. Pour in chicken broth and heavy cream. Mix and bring to a gentle simmer. 5. Add tortellini directly into the pan and cook according to package instructions, stirring occasionally, until tender. 6. Add baby spinach and cook for 1-2 minutes until wilted. 7. Stir in parmesan until the sauce becomes creamy and slightly thickened. If the sauce feels too thin, let it simmer for another 1-2 minutes - the pasta will absorb it. 8. Turn off the heat. Add burrata on top and let it soften slightly. Tear it open right before serving. ■ INFO (approx.): Prep: 10 min Cook: 25 min Serves: 2-3 ~620 kcal | 24 g protein | 32 g fat | 55 g carbs (per serving) #pasta #tortellini #dinner #recipes #EasyRecipes - @alexcookjoy