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 mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: Italian-Inspired
Keyword: Alfredo sauce, tortellini Alfredo
Servings: 4 servings
Calories: 542kcal
- 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
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!
- I used spinach ricotta tortellini for the recipe. Feel free to use your favorite tortellini to make this dish!
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