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- 12 oz fresh spinach tortellini - 2 cups fresh spinach, roughly chopped - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons unsalted butter - 2 cloves garlic, minced - 1/2 teaspoon nutmeg - Salt and pepper to taste - 1/4 cup sun-dried tomatoes, chopped (optional) - Fresh basil leaves for garnish Fresh spinach tortellini gives this dish its rich flavor. I love using fresh tortellini because it cooks quickly. The heavy cream creates a thick, silky sauce. Parmesan cheese adds a nice, salty kick. Garlic brings warmth and depth. Nutmeg adds a hint of spice, making the sauce special. I like to use sun-dried tomatoes for a burst of color and flavor. If you can't find fresh tortellini, you can use frozen tortellini. Just cook it a bit longer. For a lighter sauce, substitute half-and-half for heavy cream. If you want a dairy-free option, try coconut cream or a nut-based cream. Nutritional yeast can replace Parmesan if you want a vegan dish. For greens, arugula or kale works well instead of spinach. {{ingredient_image_1}} To start, fill a large pot with water. Add salt and bring it to a boil. Once boiling, drop in the fresh spinach tortellini. Cook them according to the package, usually about 3-5 minutes. When they are al dente, drain the tortellini in a colander. Set them aside while you make the sauce. Next, take a large skillet and place it over medium heat. Add two tablespoons of unsalted butter. Let it melt, then add two cloves of minced garlic. Sauté the garlic for 1-2 minutes until it smells good, but watch closely to avoid burning it. Now, pour in one cup of heavy cream and stir gently. Bring the cream to a gentle simmer. Slowly whisk in one cup of grated Parmesan cheese. Keep stirring until the sauce is smooth. Sprinkle in half a teaspoon of nutmeg, plus salt and pepper to taste. Now comes the fun part! Stir in two cups of roughly chopped fresh spinach. Let it wilt for about 2-3 minutes. If you like, add a quarter cup of chopped sun-dried tomatoes for extra flavor. Carefully fold the cooked tortellini into the creamy Alfredo sauce, ensuring each piece is coated. Cook everything together for about 2 more minutes to warm it through. Taste the dish and adjust the seasoning if needed. Serve hot and garnish with fresh basil leaves for a lovely finish! To get the creamiest sauce, use heavy cream. It gives a rich texture. Melt the butter first and add minced garlic. This step adds flavor. Then, bring the cream to a gentle simmer. Gradually whisk in the Parmesan cheese. This makes the sauce smooth. Add nutmeg for a hint of warmth. One mistake is cooking the tortellini too long. Always check the package for timing. Overcooking makes it mushy. Another mistake is not seasoning enough. Taste before serving. Adjust the salt and pepper for balance. Lastly, do not skip the fresh spinach. It adds color and nutrients. For a beautiful dish, use a large bowl. First, serve the tortellini, then pour over the sauce. Top with fresh basil leaves for color. You can also add sun-dried tomatoes for a pop of flavor. For extra flair, sprinkle more Parmesan cheese on top. Enjoy the creamy goodness! Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and high-quality Parmesan cheese for the best flavor and creaminess in your Alfredo sauce. Don’t Overcook the Tortellini: Keep a close eye on the cooking time for the tortellini. They should be al dente to maintain a nice texture in the final dish. Adjust the Creaminess: If you prefer a thicker sauce, let it simmer a bit longer to reduce, or add more cheese for extra richness. Garnish for Flavor: Fresh basil not only adds a pop of color but also enhances the dish’s aroma and flavor profile, making it even more appetizing. {{image_2}} You can boost your creamy Alfredo spinach tortellini with protein. Chicken is a great choice. Simply grill or sauté chicken breast, then slice it and mix it in. Shrimp also works well. Just sauté them in the skillet with garlic before adding the cream. For a heartier dish, consider adding cooked sausage. This adds a nice, spicy kick. If you want to keep this dish vegetarian, leave out the meat. Use mushrooms for added texture and flavor. For vegan options, swap the heavy cream for coconut cream. Use nutritional yeast instead of Parmesan cheese for a cheesy taste. You can also replace the butter with olive oil to keep it plant-based. To make your dish shine, add herbs and spices. Fresh basil gives a nice touch. You can also use oregano or thyme for a savory twist. A pinch of red pepper flakes adds heat. If you like a bit of sweetness, try adding a splash of balsamic vinegar. Nutmeg, already in the recipe, enhances the creaminess. After enjoying your creamy Alfredo spinach tortellini, let the dish cool down. Place leftovers in an airtight container. Store in the fridge for up to three days. This keeps the flavors fresh and tasty. When it's time to eat again, reheating is easy. Place the tortellini in a skillet. Add a splash of milk or cream to help keep it creamy. Heat over medium-low until warm, stirring often. You can also use the microwave. Heat in short bursts, stirring in between, until it’s hot. If you want to keep it longer, freezing works well. First, cool the dish completely. Then, separate the sauce from the tortellini. Store each in freezer-safe bags. The sauce lasts for up to three months. Tortellini can last about two months. To reheat, thaw in the fridge overnight and warm as mentioned above. The best tortellini to use is fresh spinach tortellini. It adds a nice flavor and texture. You can find it in most grocery stores. Fresh tortellini cooks quickly and pairs well with the creamy sauce. If you can't find fresh, frozen tortellini is a good choice too. Just follow the cooking time on the package. Yes, you can make this dish ahead of time. Cook the tortellini and make the sauce. Then, mix them just before serving. Store the sauce and tortellini in separate containers. Keep them in the fridge for up to three days. When ready to eat, warm them gently on the stove. This keeps the dish fresh and tasty. You can make this dish healthier by using whole wheat tortellini. It adds fiber and nutrients. You can also swap heavy cream for half-and-half or a plant-based cream. Adding more vegetables like broccoli or bell peppers boosts the nutrition. You can cut back on cheese too. These changes keep the flavors rich while making the dish lighter. This blog post covered how to make a delicious tortellini Alfredo. We listed key ingredients, shared step-by-step instructions, and provided tips for the creamiest sauce. You learned about variations and the best ways to store leftovers. In closing, making this dish is simple and fun. With the right ingredients and techniques, you can enjoy a tasty meal that suits your needs. Enjoy cooking and sharing your flavorful creation with others!

Creamy Alfredo Spinach Tortellini

A delicious and creamy pasta dish featuring spinach tortellini and a rich Alfredo sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 oz fresh spinach tortellini
  • 2 cups fresh spinach, roughly chopped
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 0.5 teaspoon nutmeg
  • to taste salt and pepper
  • 0.25 cup sun-dried tomatoes, chopped (optional)
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a boil. Add the tortellini and cook according to the package instructions until al dente (typically about 3-5 minutes). Drain and set aside.
  • In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes, until fragrant (be careful not to burn it).
  • Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally.
  • Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Add the nutmeg, and season with salt and pepper to taste.
  • Stir in the chopped spinach, allowing it to wilt into the sauce for 2-3 minutes. If using, add the sun-dried tomatoes at this point.
  • Gently fold in the cooked tortellini, ensuring they are well-coated in the creamy Alfredo sauce. Cook for an additional 2 minutes to warm everything through.
  • Taste and adjust seasoning if necessary.
  • Serve hot, garnished with fresh basil leaves for an aromatic finish.

Notes

Add sun-dried tomatoes for extra flavor if desired.
Keyword Alfredo, pasta, spinach, tortellini