avec épinards et pignons
Voici un souper de semaine crémeux, somptueux et rapide et facile à préparer. Que demander de plus? Vous dévorerez avec appétit ce magnifique bol de tortellinis al dente accompagné d’une délicieuse sauce aux champignons et d’un soupçon de noix de pignons grillés.
Allergens
Utensils
Tags
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
Poivre au citron
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
0.125 tsp
Poivre
0.125 tsp
- 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.
- Divide tortellini between bowls.
- Sprinkle pine nuts, chives and remaining Parmesan over top.
880
kcal
Calories
41
g
Fat
17
g
Saturated Fat
99
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
31
g
Protein
115
mg
Cholesterol
2010
mg
Sodium
1
g
Trans Fat
900
mg
Potassium
350
mg
Calcium
5.5
mg
Iron
avec épinards et noix de pin
