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Creamy Cheese Tortellini and Mushrooms
Veggie
Quick
Creamy Cheese Tortellini and Mushrooms

with Spinach and Pine Nuts

6 min
Difficulty: 2/3
Canadian

Creamy, indulgent and quick to prepare – what more could we want from a fuss-free weeknight meal? We guarantee you'll scarf down this beautiful bowl of al dente tortellini that's tossed in a luscious mushroom sauce and topped with toasted pine nuts. Ingredients: Cheese tortellini (pasta (durum wheat semolina, flour, liquid whole egg, water), filling (ricotta cheese (whey, milk, bacterial culture, salt, citric acid), toasted wheat crumbs, imported grana padano DOP cheese (milk, salt, rennet, lysozyme (egg)), imported hard ripened cheese (milk, salt, microbial rennet, lysozyme (egg)), whey, romano cheese, milk, asiago cheese, cheese concentrate preparation (romano cheese, water, sunflower oil, salt, parmesan cheese, xanthan gum), salt, water, canola oil, flour, durum wheat semolina, flavour enhancer preparation (salt, glucose solids, yeast extract, onion powder, garlic powder, ground turmeric, disodium inosinate and guanylate), modified corn starch, liquid whole egg, spices) (wheat, milk, egg) • Mushrooms • Spinach • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Pine nuts • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Vegetable stock powder (salt, sugars (corn syrup solids, sugar, dextrose), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavour) (soy, sulphites) • Chives • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).

Allergens

Triticale
Sulphites
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Pine nuts
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Large Pot
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Colander

Tags

Veggie
Quick
Climate-conscious
Ingredients
Cheese Tortellini

Cheese Tortellini

350 g

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Pine Nuts

Pine Nuts

28 g

Baby Spinach

Baby Spinach

56 g

Mushrooms

Mushrooms

113 g

Garlic Puree

Garlic Puree

1 tbsp

Vegetable Stock Powder

Vegetable Stock Powder

1 tbsp

Cream Cheese

Cream Cheese

2 unit(s)

Cream Sauce Spice Blend

Cream Sauce Spice Blend

1 tbsp

Chives

Chives

7 g

Lemon-Pepper Seasoning

Lemon-Pepper Seasoning

1 tbsp

Unsalted Butter

Unsalted Butter

2 tbsp

Salt

Salt

0.063 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Cook tortellini

  • Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
  • Reserve 1 1/4 cups (2 1/2 cups) pasta water, then drain tortellini.

2
Prep

  • Meanwhile, heat a large non-stick pan over medium heat.
  • While the pan heats, thinly slice mushrooms.
  • Thinly slice chives.

3
Toast pine nuts

  • When the pan is hot, add pine nuts to the dry pan.
  • Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pine nuts so they don't burn.) 
  • Transfer toasted pine nuts to a plate.

4
Cook mushrooms

  • Reheat the same pan over medium-high.
  • When the pan is hot, add 2 tbsp (4 tbsp) butter, then swirl until melted.
  • Add mushrooms. Cook, stirring occasionally, until golden-brown, 4-5 min. Season with pepper.
  • Add Cream Sauce Spice Blend and garlic puree.
  • Cook, stirring often, until mushrooms are coated and garlic is fragrant, 30 sec.

5
Finish tortellini

  • Add 1 cup (2 cups) reserved pasta water, stock powder, Lemon Pepper Seasoning and cream cheese to the pan with mushrooms. Cook, stirring often, until sauce is smooth and comes to a simmer.
  • Once simmering, add tortellini and half the Parmesan. Cook, stirring gently, until sauce thickens slightly, 1-2 min. (TIP: If sauce reduces too much, add remaining pasta water to loosen.)
  • Add spinach. Cook, stirring gently, until spinach wilts, 1-2 min. Season with pepper, to taste.
  • Remove the pan from heat.

6
Finish and serve

  • Divide tortellini between bowls.
  • Sprinkle pine nuts, chives and remaining Parmesan over top.

Nutrition per serving

830

kcal

Calories

35

g

Fat

15

g

Saturated Fat

103

g

Carbohydrate

9

g

Sugar

6

g

Dietary Fiber

30

g

Protein

110

mg

Cholesterol

2080

mg

Sodium

1

g

Trans Fat

900

mg

Potassium

300

mg

Calcium

4

mg

Iron

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2/3
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