Creamy Cheese Tortellini and Mushrooms

Veggie

Quick

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.

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Pine nuts

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Large Pot

Measuring Spoons

Large Non-Stick Pan

Measuring Cups

Colander

Tags

Veggie

Quick

Climate-conscious

Ingredients

Cheese Tortellini

350 g

Parmesan Cheese, shredded

0.25 cup

Pine Nuts

28 g

Baby Spinach

56 g

Mushrooms

113 g

Garlic Puree

1 tbsp

Lemon-Pepper Seasoning

1 tbsp

Vegetable Stock Powder

1 tbsp

Cream Cheese

1 unit(s)

Cream Sauce Spice Blend

1 tbsp

Chives

7 g

Unsalted Butter

2 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

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.

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

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.

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, garlic puree and half the Lemon-Pepper Seasoning (use all for 4 ppl).
Cook, stirring often, until mushrooms are coated and garlic is fragrant, 30 sec.

Add 1 cup (2 cups) reserved pasta water, stock powder 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.