Creamy Spinach Alfredo Tortellini

Tender cheese tortellini tossed in a rich, garlicky Alfredo sauce with fresh spinach for a comforting, restaurant-worthy pasta dish.

I love how this creamy spinach Alfredo tortellini comes together in under 30 minutes. The creamy sauce clings to each bite, making it perfect for family dinners when you crave something cozy, fast, and homemade.

Ingredients

• Pasta: 500 g (1 lb) refrigerated cheese tortellini
• Alfredo Sauce: 2 tablespoons unsalted butter, 2 cloves garlic (minced), 250 ml (1 cup) heavy cream, 120 ml (½ cup) whole milk, 100 g (1 cup) freshly grated Parmesan cheese, ¼ teaspoon ground nutmeg, salt and black pepper (to taste)
• Vegetables: 120 g (4 cups) fresh baby spinach (roughly chopped)
• Garnish: Extra grated Parmesan (for serving), freshly cracked black pepper, chopped fresh parsley (optional)

Instructions

Cook the Tortellini:

Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.

Prepare the Sauce:

While the tortellini cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.

Add Dairy:

Pour in the heavy cream and milk. Bring to a gentle simmer, stirring frequently.

Finish Sauce:

Add the grated Parmesan cheese and nutmeg. Whisk continuously until the sauce is smooth and slightly thickened, about 3 to 4 minutes. Season with salt and black pepper to taste.

Add Spinach:

Add the chopped spinach to the sauce and stir until just wilted, about 1 to 2 minutes.

Combine:

Add the drained tortellini to the skillet. Toss gently to coat in the creamy spinach Alfredo sauce.

Serve:

Serve immediately, garnished with extra Parmesan, black pepper, and parsley if desired.

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This tortellini Alfredo is always a hit in my household, especially when we gather around the table for cozy, comfort food nights.

Serving Suggestions

Pair this rich pasta with a simple crisp green salad and warm garlic bread for a complete, satisfying meal.

Variations

Add sautéed mushrooms or stir in red pepper flakes or a squeeze of lemon juice for extra depth and brightness. You can also substitute half-and-half for a lighter sauce.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.

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This easy Alfredo tortellini is creamy, cheesy, and sure to please every pasta lover at your table.

Recipe FAQ Section

→ How do I prevent the sauce from curdling?

Cook the sauce over medium heat and add cream and milk slowly while stirring. Avoid boiling vigorously to keep the sauce smooth.

→ Can I use frozen spinach instead of fresh?

Yes, but thaw and drain frozen spinach thoroughly to avoid excess moisture that can thin the sauce.

→ What type of cheese tortellini is best for this dish?

Refrigerated cheese tortellini with ricotta or a blend of cheeses works well for a tender and flavorful bite.

→ Is there a substitute for Parmesan cheese?

Grana Padano or Pecorino Romano can be used for a similar sharp, nutty richness in the sauce.

→ How can I add more texture to the dish?

Try sautéed mushrooms or toasted pine nuts to introduce extra layers of flavor and texture.