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.

Low CO2
Pine nuts

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

Preparation Time25 minutes
Cooking Time6 minutes


serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

28 g

Pine Nuts

(Contains Pine nuts)

56 g

Baby Spinach

113 g


1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

1 tbsp

Lemon-Pepper Seasoning

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 piece

Cream Cheese

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

7 g


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories880 kcal
Fat41 g
Saturated Fat17 g
Carbohydrate99 g
Sugar8 g
Dietary Fiber7 g
Protein31 g
Cholesterol115 mg
Sodium2010 mg
Trans Fat1 g
Potassium900 mg
Calcium350 mg
Iron5.5 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 Spoons
Measuring Cups


Cook tortellini
  • 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.
Toast pine nuts
  • 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.
Cook mushrooms
  • 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.

Finish tortellini
  • 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.
Finish and serve
  • Divide tortellini between bowls.
  • Sprinkle pine nuts, chives and remaining Parmesan over top.
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