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tortellini Alfredo garnished with chopped parsley in a bowl with a fork
5 from 2 votes

Tortellini Alfredo

This tortellini Alfredo recipe is super quick, simple, and delicious! It combines a homemade cashew Alfredo sauce with fresh vegetables and your favorite cheese tortellini.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian-Inspired
Keyword: Alfredo sauce, tortellini Alfredo
Servings: 4 servings
Calories: 542kcal

Equipment

  • Blender

Ingredients

  • 2 cups vegan Cashew Alfredo sauce
  • 1 ½ tablespoon extra virgin olive oil
  • 10 ounces mushrooms sliced
  • 1 pound fresh tortellini of choice
  • liquid as needed, e.g. water, almond milk, cashew milk
  • pinch ground nutmeg
  • ¼ teaspoon Italian seasoning alternatives: dried thyme or rosemary
  • salt and pepper to taste
  • 2 handfuls baby spinach roughly chopped
  • chopped parsley and grated parmesan for garnish

Instructions

  • Prepare the cashew Alfredo sauce according to the recipe instructions and set the sauce aside.
  • Next, preheat some olive oil in a pan over medium heat. Sauté the mushrooms for 2-3 minutes.
  • In the meantime, cook the tortellini according to the package instructions. The cook time is usually 3-5 minutes.
  • Now lower the heat. Then add the sauce, more liquid, nutmeg, Italian seasoning, salt, pepper, and baby spinach to the pan. Stir until the spinach starts to wilt.
  • Transfer the tortellini to the pan and toss until everything is combined.
  • Garnish with parsley and parmesan cheese. Enjoy!

Notes

  • I used spinach ricotta tortellini for the recipe. Feel free to use your favorite tortellini to make this dish!

Nutrition

Serving: 1serving | Calories: 542kcal | Carbohydrates: 64g | Protein: 24g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 792mg | Potassium: 524mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1731IU | Vitamin C: 8mg | Calcium: 247mg | Iron: 5mg