Creamy Cheese Tortellini and Mushrooms

Name: Creamy Cheese Tortellini and Mushrooms with Spinach and Pine Nuts
Total time: 25 min
Yield: 2
Cuisine: Canadian
Ingredients: 350 g Cheese Tortellini; ¼ cup Parmesan Cheese, shredded; 28 g Pine Nuts; 56 g Baby Spinach; 113 g Mushrooms; 1 tbsp Garlic Puree; 1 tbsp Vegetable Stock Powder; 1 unit(s) Cream Cheese; 1 tbsp Cream Sauce Spice Blend; 7 g Chives; 2 tbsp Unsalted Butter*; 0.06 tsp Salt*; 0.13 tsp Pepper*

with Spinach and Pine Nuts

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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.

Tags:

Veggie

•Quick

•Low CO2

Allergens:

Egg

•Milk

•Hvede

•Pine nuts

•Soja

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

serving amount

350 g

Cheese Tortellini

¼ cup

Parmesan Cheese, shredded

28 g

Pine Nuts

56 g

Baby Spinach

113 g

Mushrooms

1 tbsp

Garlic Puree

1 tbsp

Vegetable Stock Powder

1 unit(s)

Cream Cheese

1 tbsp

Cream Sauce Spice Blend

7 g

Chives

Not included in your delivery

2 tbsp

Unsalted Butter*

0.06 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories820 kcal

Fat37 g

Saturated Fat15 g

Carbohydrate95 g

Sugar7 g

Dietary Fiber6 g

Protein32 g

Cholesterol105 mg

Sodium1670 mg

Trans Fat1 g

Potassium850 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.

Utensils

•Colander

•Large Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

Cooking Steps

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 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.