Garlic Butter Cheese Tortellini
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Garlic Butter Cheese Tortellini

Garlic Butter Cheese Tortellini

with Spinach Salad

Inspired by our favourite side "garlic bread," garlic buttered tortellini is a pasta dinner you didn't know you needed! The secret is roasting the head of garlic for a savoury sticky caramelized flavour.


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

Preparation Time35 minutes
Cooking Time


serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

1 unit(s)

Garlic, bulb

7 g


¼ cup

Parmesan Cheese, shredded

(Contains Milk)

¼ cup

Mozzarella Cheese, shredded

56 g

Baby Spinach

1 tbsp

White Wine Vinegar

(Contains Sulphites)

113 g

Baby Tomatoes

30 g


(May contain Tree nuts, Fish, Milk, Sulphites)

113 g

Yellow Onion, chopped

1 unit(s)

Sour Cream

Not included in your delivery

2 tbsp

Unsalted Butter*

2 tsp


1 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories760 kcal
Fat32 g
Saturated Fat14 g
Carbohydrate93 g
Sugar7 g
Dietary Fiber6 g
Protein29 g
Cholesterol100 mg
Sodium3330 mg
Trans Fat1 g
Potassium800 mg
Calcium350 mg
Iron5 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.


Baking Sheet
Aluminum Foil
Measuring Spoons
Measuring Cups
Large Bowl
Large Non-Stick Pan



Cut the head of garlic in half width-wise. Drizzle each cut half with 1/2 tbsp oil, then season with salt. Loosely wrap each half in foil keeping the cut side up. Transfer the garlic to a baking sheet. Roast in the middle of the oven until golden and tender, 15-18 min. When garlic is done, let cool slightly 1-2 min. Using a spoon scope out the roasted garlic from the bulb.


While the garlic roasts, add 10 cups water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat. Thinly slice the chives. Halve the tomatoes.


Whisk together the capers, vinegar and 2 tbsp oil (dbl for 4ppl) in a large bowl. Season with salt and pepper. Add the tomatoes and toss to coat. Set aside.


Add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain, then return to the same pot. Set aside off heat.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4ppl) then the onions. Cook, stirring often until softened, 2-3 min. Add reserved pasta water and sour cream to the pan. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper. Add tortellini, roasted garlic, mozzarella and half the Parmesan. Remove from heat and stir together until coated.


Add the spinach to the large bowl with the marinated tomatoes. Toss to combine. Divide pasta between plates. Sprinkle the chives and remaining Parmesan over top. Serve with the salad on the side.

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