Tortellinis au fromage et sauce crémeuse aux champignons

Végétarien

Rapido

avec épinards et pignons

6 min

Difficulté: 2/3

Canadienne

Crémeux, somptueux et rapide à préparer : que demander de plus? Vous dévorerez tout rond ce magnifique bol de tortellinis al dente avec une délicieuse sauce aux champignons et un soupçon de pignons grillées.

Allergens

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Pignons

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Grande casserole

Cuillères à mesurer

Grande poêle antiadhésive

Verre doseur

Passoire

Tags

Végétarien

Rapido

Climate-conscious

Ingrédients

Tortellinis au fromage

350 g

Parmesan, râpé grossièrement

0.25 cup

Pignons

28 g

Bébés épinards

56 g

Champignons

113 g

Purée d’ail

1 tbsp

Bouillon de légumes en poudre

1 tbsp

Fromage à la crème

1 unit(s)

Mélange d'épices pour sauce crémeuse

1 tbsp

Ciboulette

7 g

Beurre non salé

2 tbsp

Sel

0.063 tsp

Poivre

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 and garlic puree.
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.