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Creamy Cheese Tortellini and Mushrooms
with Spinach and Pine Nuts
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.
Ingredients: Cheese tortellini (pasta (durum wheat semolina, flour, liquid whole egg, water), filling (ricotta cheese (whey, milk, bacterial culture, salt, citric acid), toasted wheat crumbs, imported grana padano DOP cheese (milk, salt, rennet, lysozyme (egg)), imported hard ripened cheese (milk, salt, microbial rennet, lysozyme (egg)), whey, romano cheese, milk, asiago cheese, cheese concentrate preparation (romano cheese, water, sunflower oil, salt, parmesan cheese, xanthan gum), salt, water, canola oil, flour, durum wheat semolina, flavour enhancer preparation (salt, glucose solids, yeast extract, onion powder, garlic powder, ground turmeric, disodium inosinate and guanylate), modified corn starch, liquid whole egg, spices) (wheat, milk, egg) • Mushrooms • Spinach • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Pine nuts • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Vegetable stock powder (salt, sugars (corn syrup solids, sugar, dextrose), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavour) (soy, sulphites) • Chives • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Cheese Tortellini
(Contains Egg, Milk, Wheat May contain Egg, Milk, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
28 g
Pine Nuts
(Contains Pine nuts May contain Tree nuts)
56 g
Baby Spinach
113 g
Mushrooms
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale)
2 unit(s)
Cream Cheese
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Peanuts, Triticale, Tree nuts, Sesame, Soy, Wheat, Milk, Sulphites, Mustard)
7 g
Chives
1 tbsp
Lemon-Pepper Seasoning
(May contain Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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, Lemon Pepper Seasoning 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.
