Creamy Spinach Alfredo Tortellini

Tender cheese tortellini tossed in a rich, garlicky Alfredo sauce with fresh spinach for a comforting, restaurant-worthy pasta dish.

I first made this Creamy Spinach Alfredo Tortellini on a busy weeknight when I wanted something quick but special. This recipe instantly became a family favorite because it tastes like a treat from our local Italian restaurant.

Ingredients

• Pasta: 500 g (1 lb) refrigerated cheese tortellini
• Alfredo Sauce: 2 tablespoons unsalted butter, 2 cloves garlic (minced), 250 ml (1 cup) heavy cream, 120 ml (½ cup) whole milk, 100 g (1 cup) freshly grated Parmesan cheese, ¼ teaspoon ground nutmeg, salt and black pepper (to taste)
• Vegetables: 120 g (4 cups) fresh baby spinach (roughly chopped)
• Garnish: Extra grated Parmesan (for serving), freshly cracked black pepper, chopped fresh parsley (optional)

Instructions

Cook Tortellini:

Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.

Make Alfredo Sauce:

While the tortellini cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

Add Dairy:

Pour in the heavy cream and milk. Bring to a gentle simmer, stirring frequently.

Incorporate Cheese & Season:

Add the grated Parmesan and nutmeg. Whisk until the sauce is smooth and slightly thickened, about 3 to 4 minutes. Season with salt and black pepper.

Add Spinach:

Mix in the chopped spinach and stir until just wilted, about 1 to 2 minutes.

Finish & Serve:

Add the drained tortellini to the skillet. Toss gently to coat. Serve immediately, garnished with Parmesan, black pepper, and parsley if desired.

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My kids love to help sprinkle cheese on top before serving, making this meal extra fun and interactive in the kitchen.

Required Tools

Large pot, large skillet, whisk, colander, wooden spoon or spatula

Allergen Information

Contains: Milk (cream, butter, Parmesan, cheese tortellini), Eggs (in tortellini), Wheat (in tortellini). Always verify product labels for allergens and cross-contamination risks.

Nutritional Information (per serving)

Calories: 490, Total Fat: 28 g, Carbohydrates: 44 g, Protein: 18 g

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Serve this creamy tortellini with a green salad and garlic bread for a complete meal that feels like a restaurant night in.

Recipe FAQ Section

→ What type of pasta works best for this dish?

Cheese tortellini is ideal for this dish as it holds the creamy sauce well and adds a delightful cheesy filling that complements the spinach and Alfredo flavors.

→ How can I prevent the sauce from separating?

Simmer the sauce gently while whisking continuously, and avoid boiling once the cheese is added. Gradual heating helps maintain a smooth, creamy texture without curdling.

→ Can I add extra vegetables to this dish?

Yes, sautéed mushrooms or peas can be incorporated for added texture and flavor, blending well with the creamy sauce and spinach.

→ What is a good garnish to enhance the flavors?

Extra grated Parmesan, freshly cracked black pepper, and chopped parsley provide a fresh, flavorful finish that enhances the dish's richness.

→ Is there a substitute for heavy cream in the sauce?

Half-and-half can be used for a lighter sauce, though the texture will be less rich. Adjust seasoning accordingly to maintain flavor balance.