Save Tender cheese tortellini tossed in a rich, garlicky Alfredo sauce with fresh spinach for a comforting, restaurant-worthy pasta dish.
I remember making this Creamy Spinach Alfredo Tortellini for a quick weeknight dinner after a long day, and my family couldn't believe it wasn't from a restaurant. The velvety sauce and fresh spinach make it feel so decadent, yet it's so simple to prepare.
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 (1/2 cup) whole milk, 100 g (1 cup) freshly grated Parmesan cheese, 1/4 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.
- Make the 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 cream and milk:
- Pour in the heavy cream and milk. Bring to a gentle simmer, stirring frequently.
- Add Parmesan and season:
- 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.
- Stir in spinach:
- Add the chopped spinach to the sauce and stir until just wilted, about 1–2 minutes.
- Combine with tortellini:
- Add the drained tortellini to the skillet. Toss gently to coat in the creamy spinach Alfredo sauce.
- Garnish and serve:
- Serve immediately, garnished with extra Parmesan, black pepper, and parsley if desired.
Save We love to serve this pasta on weekends with the whole family gathered around our table. Even picky eaters always finish their plates with smiles!
Serving Suggestions
This creamy tortellini pairs perfectly with a bright green salad and warm garlic bread, making it an inviting and satisfying meal for any night of the week.
Ingredient Swaps & Variations
Try adding sautéed mushrooms for an earthy twist or switch out the tortellini for ravioli if desired. Substitute half-and-half for a slightly lighter but still creamy version.
Nutritional Information
Each serving contains approximately 490 calories, 28 g of fat, 44 g carbohydrates, and 18 g protein—making it as filling as it is flavorful.
Save This Creamy Spinach Alfredo Tortellini is elegance with ease—perfect for family meals or delicious dinners with friends.
Recipe FAQ
- → How do you prevent the sauce from breaking?
Simmer the cream mixture gently and whisk continuously while adding cheese to ensure the sauce stays smooth and creamy.
- → Can I use frozen spinach instead of fresh?
Yes, but thaw and drain frozen spinach thoroughly before adding to avoid excess moisture diluting the sauce.
- → What type of cheese tortellini works best?
Refrigerated cheese tortellini with a rich cheese filling provides the best texture and flavor for this dish.
- → How can I add more depth to the sauce?
Incorporate a pinch of nutmeg or sauté minced garlic longer to enhance aroma and flavor complexity.
- → Is this dish suitable for vegetarians?
Yes, it contains dairy and eggs but no meat, fitting well within a vegetarian diet.