Tortellini Michelangelo
Indulge in the luxurious flavors of Tortellini Michelangelo, a restaurant-worthy pasta dish that combines the rich creaminess of freshly grated Parmesan with the vibrant earthiness of baby spinach, cremini mushrooms, and sun-dried tomatoes. Perfectly cooked cheese tortellini is enveloped in a velvety sauce made with heavy cream, butter, and a hint of nutmeg for depth, creating a symphony of flavors in every bite. This quick and easy weeknight meal—ready in just 45 minutes—strikes the perfect balance between comforting and elegant, making it an excellent choice for dinner parties or cozy nights in. Serve it hot, garnished with extra Parmesan for an irresistible finishing touch, and let the creamy, flavorful bliss take center stage at your table. Perfect for lovers of creamy pasta dishes, this recipe is the ultimate comfort food for any occasion!
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Recipe Information
Ingredients
- 16 oz Cheese tortellini
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 3 cloves Garlic cloves
- 4 cups Baby spinach
- 8 oz Cremini mushrooms
- 0.333 cup Sun-dried tomatoes (in oil, drained)
- 1.5 cups Heavy cream
- 1 cup Parmesan cheese (freshly grated)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.125 tsp Nutmeg
Instructions
Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package instructions. Drain and set aside.
While the tortellini is cooking, heat the butter and olive oil in a large skillet over medium heat.
Mince the garlic cloves. Add them to the skillet and sauté for 1–2 minutes until fragrant.
Slice the cremini mushrooms. Add them to the skillet and cook for 5–6 minutes until they release their moisture and are golden brown.
Chop the sun-dried tomatoes into thin strips and add them to the skillet along with the baby spinach. Sauté for another 2–3 minutes until the spinach wilts.
Lower the heat to medium-low. Pour in the heavy cream and stir gently to combine. Let it simmer for 3–4 minutes.
Gradually stir in the grated Parmesan cheese. Allow the cheese to melt fully, creating a smooth and creamy sauce.
Season the sauce with salt, black pepper, and a pinch of nutmeg. Adjust seasoning to taste.
Add the cooked tortellini to the skillet, tossing gently to coat in the sauce.
Serve the Tortellini Michelangelo hot, garnished with additional grated Parmesan if desired.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.8 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 528 mg | 41% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 505 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
