Creamy & Cheesy Tortellini

Sprinkled with Pine Nuts

  • 15 min
15 minutes and less
Vegetarian
Dairy product
Gluten
Family Friendly
High in fiber
One pan
Topped with parmesan cheese, enhanced with sage and nutmeg. Our fresh cheese & spinach tortellini is rich, velvety and ready to eat in only 15 minutes!
Creamy cheese tortellini

Ingredients

3/4 cup(s)
5% Cooking Cream
90 g
Baby Spinach
2 tbsp
Butter (not included)
1/4 cup(s)
Cooking White Wine
350 g
Fresh Cheese Tortellini
5 g
Minced Garlic
1/4 tsp
Nutmeg
1/4 cup(s)
Parmesan
1 tbsp
Pine Nuts
4 g
Sage
Nutritional facts
Serving per portion
Amount / Serving
Calories
50
Total fat
29 g
Saturated Fat
10 g
Sodium
1 g
Total Carbohydrate
95 g
Fiber
7 g
Sugar
9 g
Proteins
29 g

Instructions

Cook pasta
1

Cook the tortellini

Bring a pot of salted water to a boil. Cook pasta for 5-7 min or until they float to the surface. Drain and set aside.

Add cream to pan
2

Make the sauce

In the same pot, over medium heat, grill the pine nuts until they are lightly brown. Remove and set aside. Add butter to the pan and the garlic. Sauté until butter begins to bubble, about 1 min. Add white wine and nutmeg and let it evaporate a bit. Add cream and mix well. Add salt and pepper to taste.

Add spinach
3

Combine the ingredients

Finely chop sage.

Stir in the pasta gently until well coated. Add the sage and spinach and mix well.

Add cheese
4

Finish cooking

Heat up tortellinis in the sauce and cook spinach for about 3 min. Add parmesan cheese (save some for garnish) and mix well.

Serve with pine nuts
5

Serve

Place in deep dish or bowl. Sprinkle with remaining parmesan and pine nuts. Serve.