Creamy Spinach Alfredo Tortellini

Tender cheese tortellini tossed in a rich, garlicky Alfredo sauce with fresh spinach for a comforting restaurant-worthy pasta dish.

I first made this creamy spinach Alfredo tortellini for my family on a chilly evening craving something warm and comforting. The way the cheese-filled pasta soaked up the velvety sauce made it an instant favorite at our dinner table.

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, 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 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 Cream and Milk:

Pour in the heavy cream and milk. Bring to a gentle simmer stirring frequently.

Add Cheese and Seasonings:

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.

Wilt the Spinach:

Add the chopped spinach to the sauce and stir until just wilted about 1 2 minutes.

Combine Pasta 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.

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Sharing bowls of this rich pasta with my family always brings back fond memories of cozy nights in fueled by laughter and second helpings.

Required Tools

Large pot large skillet whisk colander and a wooden spoon or spatula will make preparation easy and efficient.

Allergen Information

Contains milk (cream butter Parmesan cheese tortellini) eggs (in tortellini) and wheat (in tortellini). Always verify all labels for allergen and cross-contamination risks.

Nutritional Information

Each serving provides about 490 calories 28 g total fat 44 g carbohydrates and 18 g protein.

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This creamy spinach Alfredo tortellini is perfect for busy nights when you want something satisfying and straightforward. Enjoy every cheesy forkful.

Recipe FAQs

→ What type of pasta works best for this dish?

Cheese tortellini is ideal as it holds the creamy sauce well and adds a rich, cheesy texture.

→ How do you prevent the sauce from splitting?

Simmer gently and whisk continuously after adding cream and cheese to maintain a smooth, thickened sauce.

→ Can fresh spinach be substituted?

Baby spinach offers tender leaves that wilt quickly, but regular spinach can be used with slightly longer cooking time.

→ What seasoning enhances the flavor of this dish?

Garlic, nutmeg, and freshly cracked black pepper add depth and warmth to the creamy Alfredo sauce.

→ Are there tips for making the dish lighter?

Using half-and-half instead of heavy cream reduces richness, while adding sautéed mushrooms adds texture without heaviness.