The Best Sauces To Pair With Spinach And Cheese Tortellini

There are many sauces that go well with spinach and cheese tortellini. A simple garlic butter sauce with basil is a great option, as is a creamy tomato sauce with spinach. For a heartier dish, a creamy spinach and mushroom sauce is a good choice. If you're looking for something lighter, a Parmesan cream sauce with spinach and sun-dried tomatoes is a tasty option.

Spinach and cheese tortellini in a creamy tomato sauce

Ingredients

• 450g/1 lb fresh tortellini or tortelloni
• 4 tbsp sun-dried tomato pesto (e.g. Scala or Delallo)
• 4 basil leaves or ½ tsp dried basil
• 250ml/1 cup double/heavy whipping cream
• 30g/1 cup fresh spinach
• 50g/1/2 cup Parmesan Cheese or other hard cheese (e.g. Asiago or Pecorino)
• Salt
• Pepper
• Olive oil
• 4 cloves of garlic, minced
• 1 28oz. can petite diced tomatoes
• 1/2 tsp dried oregano
• 4 oz. cream cheese
• 19 oz. frozen cheese tortellini
• 2 cups fresh spinach, chopped into bite-sized pieces

Optional Ingredients

• Crushed red pepper
• Mozzarella
• Breadcrumbs
• Chicken
• Shrimp
• Italian Sausage
• Seared chicken breast

Method

• Set a large pot of salted water to boil and cook the tortellini according to the package instructions.
• In a separate large pan, heat the sun-dried tomato pesto with minced garlic over low heat. Fry for no longer than 30 seconds, stirring throughout.
• Add the basil, heavy cream, and whisk to combine. Bring to a simmer.
• Add the spinach and let it cook for a minute. Then, stir in the grated cheese.
• Drain the tortellini, but reserve ½ cup of pasta water.
• Add the tortellini to the sauce and toss gently to combine.
• If the dish is a little dry, add a splash of the reserved pasta water to loosen.
• Serve immediately with additional grated Parmesan and black pepper.

Tips

• You can use fresh or frozen stuffed pasta.
• To lighten the sauce, use single cream or light cream (20%) fat.
• If you like your food spicy, add a pinch or two of crushed red pepper to the tomato sauce.
• For an extra indulgent dish, top with some mozzarella and bake in the oven until melted.
• For a side dish, serve with garlic bread or a simple side salad.

Spinach and cheese tortellini in a garlic butter sauce

Ingredients

• 1 package Three cheese tortellini (frozen, 19 oz. bag)
• 1/4 cup unsalted butter
• 1 tablespoon olive oil
• 3 cloves garlic, finely minced
• 1.5 tablespoons cornstarch
• 1.5 cups vegetable broth (low sodium)
• 1 tablespoon Italian seasoning
• Freshly ground black pepper
• Salt
• Fresh herbs like basil or parsley, finely chopped, for garnish
• Grated parmesan cheese, for garnish

Optional Ingredients

• Spinach
• Shrimp
• Chicken
• Bacon
• Red chilli flakes
• Lemon zest
• Cream cheese
• Heavy cream

Method

• Boil the tortellini according to the package instructions in salted water. Drain and keep aside.
• In the same nonstick pot, heat butter and olive oil over medium-high heat until the butter is fully melted.
• Add the garlic and saute until it is golden brown.
• Dissolve cornstarch in the broth and pour this mixture into the pot.
• Mix in Italian seasoning, salt, and pepper.
• Bring to a boil and let it cook, uncovered, until the sauce thickens.
• Mix in the boiled tortellini until fully coated.
• Garnish with finely chopped fresh herbs like basil or parsley and sprinkle grated parmesan cheese. Enjoy!

Tips

• This dish can be stored in a sealed container in the fridge for up to 3 days.
• For additional flavour, boil tortellini in vegetable broth rather than just salted water.
• To thicken the sauce, cook uncovered on medium-high heat until the sauce reaches your desired consistency.
• If the sauce is too thick, thin it out by adding some more broth.
• For a lemon garlic sauce, add 1 teaspoon of lemon zest to the sauce.
• For a creamy garlic sauce, add some cream cheese or mix in some heavy cream.
• Add spinach to the sauce for a vibrant and healthy touch of green.

Spinach and cheese tortellini in a Parmesan cream sauce

Ingredients:

• 1 pound (453.59 g) cheese tortellini
• 1 tablespoon unsalted butter
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• 1¼ cups (297.5 ml) heavy cream
• ½ teaspoon (0.5 teaspoon) salt
• ⅓ cup (33.33 g) grated Parmesan cheese
• 5 ounces (141.75 g) baby spinach, thinly sliced
• 7 ounces (198.45 g) sun-dried tomatoes, thinly sliced

Method:

Boil the tortellini according to the package instructions. Drain and set aside.

In a separate pan, melt the butter over medium heat. Add the minced garlic and cook, stirring, until fragrant (about 1 minute). Sprinkle in the flour and stir until it forms a paste and begins to smell nutty.

Slowly whisk in the heavy cream. The mixture will initially be thick and chunky but keep whisking until it smooths out. Then, add the salt and Parmesan cheese. Allow the sauce to simmer until thickened (about 5 minutes).

Stir in the spinach and sun-dried tomatoes, then add the cooked and drained tortellini. Gently stir the tortellini in the sauce until coated. Serve immediately.

Tips:

• For a lighter sauce, use single cream or light cream (20% fat).
• For extra spice, add a pinch of crushed red pepper.
• This recipe is best served immediately but can be stored in the refrigerator for up to 4 days.

Spinach and cheese tortellini in a walnut sauce

Ingredients

• 4 ounces chopped walnuts
• 2 x family-size (18-ounce) packages of cheese or mushroom and cheese-filled fresh tortellini
• 1 cup chicken stock or broth
• 10 ounces (1 package) baby spinach, with a few leaves reserved for garnish
• 2/3 cup grated Parmigiano or Romano
• 1/4 teaspoon ground nutmeg or freshly grated
• 1/4 cup extra-virgin olive oil
• Edible flowers (optional garnish for serving)

Method

• Toast the walnut pieces in a small pan or toaster oven until lightly browned. Remove from heat and allow to cool.
• Place a large pot of water on to boil. When it comes to a rolling boil, salt the water and cook the tortellini according to the package instructions.
• Heat 1 cup of chicken stock or broth to a boil and remove from heat.
• Using a food processor, grind the spinach leaves with the nuts, chicken stock, and garlic in batches. Transfer the ground spinach-nut paste to a large bowl.
• Stir in the cheese, nutmeg, and olive oil, and season with salt and pepper, to taste.
• Coat the hot, cooked tortellini with the sauce, tossing in the bowl you prepared the sauce in.
• Turn the pasta out onto a serving platter and garnish with a few baby spinach leaves and edible flowers.

Tips

• You can use fresh or frozen stuffed pasta.
• To lighten the sauce, you can use single cream or light cream (20%) fat.
• For extra veggies, serve with a simple side salad.
• For a more indulgent dish, top with mozzarella and bake in the oven until melted.

Spinach and cheese tortellini in a pesto sauce

This is a quick and easy recipe that you can make in about 15 minutes. It's perfect for a busy weeknight when you don't have much time to cook but still want a hot, homemade meal. The combination of spinach, cheese, and pesto creates a creamy, flavorful, and filling dish that's sure to satisfy your taste buds!

Ingredients:

• Spinach and Cheese Tortellini (fresh, refrigerated, or frozen)
• Baby Spinach (fresh)
• Basil Pesto (homemade or store-bought)
• Parmesan Cheese (freshly grated)
• Salt and Pepper (to taste)
• Optional: Chicken broth or vegetable broth, garlic, pine nuts, cherry tomatoes

Instructions:

• Cook the tortellini according to the package instructions in a pot of salted water. Fresh tortellini usually takes 2-4 minutes, while frozen tortellini takes about 3-5 minutes, and dried tortellini can take up to 20 minutes.
• In the last 30 seconds of cooking, add the baby spinach to the pot. This will wilt the spinach and prevent it from becoming soggy.
• Drain the tortellini and spinach in a colander, then return them to the pot.
• Add the basil pesto to the pot and toss until the tortellini and spinach are evenly coated.
• For extra flavor, you can also sauté some minced garlic in a skillet before adding the pesto to the pot.
• Taste the dish and adjust the seasoning with salt and pepper as needed.
• Serve the tortellini in bowls, topped with freshly grated parmesan cheese. You can also add some toasted pine nuts and chopped cherry tomatoes for extra texture and flavor.
• Enjoy your creamy and flavorful spinach and cheese tortellini in pesto sauce!

Tips and Variations:

• You can use any type of tortellini you prefer, such as cheese, beef, or chicken.
• If you want to add more vegetables, try sautéed zucchini, steamed broccoli, halved cherry tomatoes, or frozen peas.
• For a thinner sauce, you can add some chicken or vegetable broth to the pesto.
• If you have time, making your own homemade pesto with fresh basil, garlic, pine nuts, olive oil, and parmesan will enhance the flavor.
• This dish can be served hot as a weeknight meal or cold as a quick lunch.
• Leftovers can be stored in the refrigerator for up to 4 days and reheated, or served cold.

Frequently asked questions