Here’s a rich and creamy creamed spinach tortellini recipe that’s easy to make and perfect for a weeknight dinner. 🥬🧀
Creamed Spinach Tortellini
Ingredients
- 500g cheese tortellini (fresh or frozen)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 200g fresh spinach (or frozen, thawed & drained)
- 1 cup heavy cream (or cooking cream)
- ½ cup grated Parmesan cheese
- Salt & pepper, to taste
- Pinch of nutmeg (optional, enhances creaminess)
- Red pepper flakes (optional, for a slight kick)
Instructions
- Cook the tortellini
Boil according to package instructions, drain, and set aside. - Sauté aromatics
In a large skillet, melt butter over medium heat. Add garlic and onion, sauté until fragrant and translucent. - Add spinach
Stir in the spinach and cook until wilted (fresh) or warmed through (frozen). - Make the cream sauce
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted. Season with salt, pepper, and nutmeg. - Combine with tortellini
Add cooked tortellini to the skillet and gently toss until evenly coated in the creamy sauce. - Serve
Garnish with extra Parmesan and a sprinkle of red pepper flakes, if desired.
Optional Enhancements
- Add crispy bacon or pancetta for extra flavor 🥓
- Toss in sun-dried tomatoes for a tangy twist 🍅
- Use mozzarella instead of Parmesan for a stretchier, cheesy version 🧀
If you want, I can also make a one-pot version that skips boiling the tortellini separately and cooks everything right in the creamy sauce — even faster and super cheesy.
Do you want me to do that version too?
