1-Heat olive oil in a large pot over medium heat, then add 6 minced garlic cloves, 1/2 cup of sun-dried tomatoes in olive oil, 1 teaspoon of Italian seasoning, and a pinch of red pepper flakes. Sauté until fragrant, about 2 minutes.

2-Add 2 tablespoons of flour to create a roux, stirring constantly to avoid lumps and build a thick base for the sauce.

3-Pour in 2 cups of vegetable broth and bring it to a boil, letting it thicken for a few minutes while stirring occasionally.

4-Stir in 20 ounces of uncooked fresh cheese tortellini and a pinch of salt, cooking until the pasta is almost done, about 5 minutes.

5-Turn off the heat and mix in 1/2 cup of heavy cream, 1 cup of grated Parmigiano cheese, and 2 cups of fresh spinach, stirring until the spinach wilts and the sauce turns creamy.

6-Adjust salt and pepper to taste, and if you want a creamier or thinner sauce, add extra broth, cream, milk, or cream cheese as needed.

7-Serve right away for the best flavor and texture. For more pasta inspiration, check out our strawberry milkshake recipe for a fun dessert pairing.