Creamy spinach tortellini

    Creamy spinach tortellini

    (198)
    18saves
    35min


    185 people made this

    About this recipe: Delicious tortellini is dressed up with tomatoes, mushrooms, spinach and a rich creamy sauce. A favourite pasta dish in our family!

    Ingredients
    Serves: 4 

    • 1 (250g) packet refrigerated cheese tortellini
    • 30g butter
    • 1 small onion, chopped
    • 1 (200g) tub cream cheese
    • 50g grated Parmesan cheese
    • 125ml milk
    • fresh mushrooms, sliced
    • 275g frozen spinach, thawed and drained
    • cherry tomatoes, halved

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook tortellini according to packet directions.
    2. Heat butter in a large frying pan over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms and spinach.
    3. Gently mix in tortellini and cherry tomatoes with pan contents; warm through, and serve.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews & ratings
    Average global rating:
    (198)

    Reviews in English (193)

    by
    0

    This was quick, easy n yummy, seasoning is needed but can b done to personal taste at the table. Sadly n typically my 2 year old picked out the spinach.  -  08 Feb 2012

    by
    51

    I've made this recipe for a few years now (we always called it tortellini primavera) and every time I make it, I make a few changes. To cut down on fat, as many people mentioned, use skim milk, and instead of fat free cream cheese (which I've found really does significantly affect the taste negatively) I use neufchatel cheese which has about a third less fat but retains the flavor. Also, I've never made it with cherry tomatoes, either just chop up some plum tomatoes, or try using a package of sundried tomatoes instead for a little more interesting flavor. Baby portabellos can be substituted for white mushrooms, etc. This recipe is one of my favorites and has room for lots of possibilities.  -  04 Oct 2007  (Review from Allrecipes US | Canada)

    by
    48

    I'm 19, and this was the first REAL dinner I made for my non-vegetarian parents. It turned out great, almost as if I came straight from a restaurant. I took the advice from others by additionally adding a can of diced tomatoes with green chillies. This gave the dish a little "kick." I also added Italian seasoning, salt, pepper and artichoke hearts. Great dish. Simple enough for a 19 year old college student to make  -  19 Dec 2007  (Review from Allrecipes US | Canada)

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