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Creamy Cheese Tortellini and Mushrooms
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Creamy Cheese Tortellini and Mushrooms

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.

Optional Spice
Pine nuts/Noix de pin

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

7 g


28 g

Pine nuts

(Contains Pine nuts/Noix de pin)

56 g

Baby Spinach

113 g


1 tsp

Garlic Powder

¼ tsp

Chili Flakes

½ unit


1 unit

Vegetable Broth Concentrate

43 g

Cream Cheese

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories890 kcal
Fat41 g
Saturated Fat17 g
Carbohydrate103 g
Sugar9 g
Dietary Fiber6 g
Protein27 g
Cholesterol120 mg
Sodium1230 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Large Pot
Measuring Cups
Measuring Spoons


Cook tortellini

Before starting, wash and dry all produce.Heat Guide for Step 4: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! 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 cup pasta water (dbl for 4 ppl), then drain tortellini.

Toast pine nuts

Meanwhile, heat a large non-stick pan over medium heat. When 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 pine nuts to a plate.


Meanwhile, thinly slice mushrooms.Zest, then cut half the lemon into wedges (whole lemon for 4 ppl).Thinly slice chives.

Cook mushrooms

Heat the same pan (from step 2) over medium-high. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add mushrooms. Cook, stirring occasionally, until softened, 4-5 min. Season with salt and pepper. Sprinkle Cream Sauce Spice Blend, garlic powder and 1/4 tsp chili flakes over mushrooms. (NOTE: Reference heat guide.) Cook, stirring often, until mushrooms are coated, 30 sec.

Finish tortellini

Add 3/4 cup reserved pasta water (dbl for 4 ppl), broth concentrate and cream cheese to the pan with mushrooms. (TIP: If you prefer a saucier dish, add all the reserved pasta water!) 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, 2-3 min.Add spinach. Cook, stirring often, until spinach wilts slightly, 1-2 min. Remove the pan from heat. Add lemon zest. Season with pepper, to taste, then stir to combine.

Finish and serve

Divide tortellini between bowls.Sprinkle pine nuts, chives and remaining Parmesan over top. Squeeze a lemon wedge over top, if desired.