Creamy cheese tortellini

• 1 packages frozen cheese tortellini
• 1 small bag fresh baby spinach
• 2 can italian style stewed or diced tomato, drained
• 1 box vegetable broth
• 1 packages block cream cheese, cubed
• 1 shredded or shaved parmesan
• 3 clove garlice, minced
• 4 tbsp flour
• 1 salt, pepper to taste
• 4 tbsp butter
• 1 large bunch of fresh basil, about 8 leaves, sliced in strips

1. melt butter in a large stock pot, add garlic and let simmer about 3 minutes on low heat to allow the garlic to infuse thr butter
2. increase heat, add flour and stir a few minutes until flour is cooked and a paste is formed.
3. wisk in broth and bring to a boil, reduce heat and wisk until thickened
4. stir in drained tomatoes, spinach, cream cheese, basil and simmer until cheese is melted
5. stir in parmesan, reserving some for garnish.
6. season with salt and pepper to taste
7. while sauce simmers, cook tortellini as package directs, drain
8. spoon desired amount of sauce onto pasta, toss, and garnish with remainder parmesan
9. enjoy!

frozen cheese tortellini, baby spinach, italian style stewed, vegetable broth, cream cheese, parmesan, clove garlice, flour, salt, butter, fresh basil

Taken from cookpad.com/us/recipes/354751-creamy-cheese-tortellini (may not work)