Save to Pinterest Tender cheese tortellini tossed in a rich, garlicky Alfredo sauce with fresh spinach for a comforting, restaurant-worthy pasta dish.
The first time I made this, my kitchen filled with the aroma of garlic and Parmesan, and my family couldn't wait to dig in. It's now one of our most requested comfort food dinners on chilly evenings.
Ingredients
- Pasta: 500 g (1 lb) refrigerated cheese tortellini
- Alfredo Sauce: 2 tablespoons unsalted butter; 2 cloves garlic (minced); 250 ml (1 cup) heavy cream; 120 ml (½ cup) whole milk; 100 g (1 cup) freshly grated Parmesan cheese; ¼ teaspoon ground nutmeg; Salt and black pepper (to taste)
- Vegetables: 120 g (4 cups) fresh baby spinach (roughly chopped)
- Garnish: Extra grated Parmesan (for serving); Freshly cracked black pepper; Chopped fresh parsley (optional)
Instructions
- Cook the tortellini:
- Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
- Prepare the Alfredo sauce:
- While the tortellini cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, but not browned.
- Simmer the cream and milk:
- Pour in the heavy cream and milk. Bring to a gentle simmer, stirring frequently.
- Finish the sauce:
- Add the grated Parmesan cheese and nutmeg. Whisk continuously until the sauce is smooth and slightly thickened, about 3–4 minutes. Season with salt and black pepper to taste.
- Add spinach:
- Add the chopped spinach to the sauce and stir until just wilted, about 1–2 minutes.
- Combine tortellini and sauce:
- Add the drained tortellini to the skillet. Toss gently to coat in the creamy spinach Alfredo sauce.
- Serve:
- Serve immediately, garnished with extra Parmesan, black pepper, and parsley if desired.
Save to Pinterest This dish has become a family favorite, especially when shared at our dinner table alongside garlic bread and laughter after a busy day.
Nutritional Information
Per serving: 490 calories, 28 g fat, 44 g carbohydrates, 18 g protein. Nutrition may vary based on brands and portion sizes.
Required Tools
Large pot, large skillet, whisk, colander, and a wooden spoon or spatula will make preparing this creamy tortellini a breeze.
Serving Suggestions
Pairs deliciously with a fresh green salad and warm garlic bread. For extra flavor, add a pinch of red pepper flakes or a squeeze of lemon juice before serving.
Save to Pinterest Serve this creamy tortellini hot for maximum comfort and flavor. Enjoy every bite with your favorite people around the table.
Recipe FAQs
- → What makes the Alfredo sauce creamy?
The sauce combines butter, heavy cream, milk, and freshly grated Parmesan cheese, which together create a smooth and rich texture.
- → How is the spinach prepared in the dish?
Fresh baby spinach is roughly chopped and added to the sauce, where it wilts gently for about 1-2 minutes to maintain its vibrant color and subtle flavor.
- → Can I use dried tortellini instead of refrigerated?
While refrigerated tortellini cooks faster and maintains a tender texture, dried tortellini can be used but may require a longer boiling time to reach al dente.
- → How can I add extra flavor to this pasta?
Try stirring in a pinch of red pepper flakes or a squeeze of lemon juice before serving. Sautéed mushrooms also enhance texture and taste.
- → What are good side dishes to serve with this pasta?
A crisp green salad and garlic bread complement the creamy tortellini well, balancing the richness with fresh and crunchy elements.