Tortellini in a Parmesan Cream Sauce | Tortellini Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a more affordable cheese with a similar flavor

Start boiling water for the pasta.

Chop and dice 3/4 of a small to medium onion.

Heat a hot pan and add 2 tablespoons of extra virgin olive oil.

Add the chopped onions to the pan and caramelize them on high heat until golden brown.

Add 3 tablespoons of unsalted butter to the pan with the onions.

Add 1 package of sliced portobello mushrooms to the pan and sauté for a couple of minutes.

Season with salt and pepper to taste, then add 1 teaspoon of Italian seasoning and 2 teaspoons of minced garlic.

Add approximately 2 cups of baby spinach to the pan and mix until wilted.

Check the boiling water and add 1 package of tortellini, cooking according to package directions (7 minutes for butone brand). Add 1 teaspoon of olive oil and 1/2 teaspoon of salt to the water.

Once the spinach has wilted, reduce the heat to low and add 2 cups of heavy cream to the pan.

Add 1/4 teaspoon of red pepper chili flakes and optional halved grape tomatoes for color and flavor.

Once the tortellini is cooked, drain it and add 3/4 to 1 cup of grated parmesan cheese to the cream mixture, mixing to combine.

Add the cooked tortellini to the pan and stir, letting it sit for about a minute to marry the flavors.

Taste and adjust seasoning with more salt and pepper if needed.

Plate the dish and perform a taste test.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens