One-Pot Tortellini Alfredo Recipe
Tender cheese tortellini in a rich and creamy garlic-Parmesan sauce. Comes together in a single pot and under 30 minutes to make!
Ingredients
- 1 tablespoon olive oil
- 1 small shallot finely chopped; can substitute 1/3 cup finely diced onion
- 3 cloves garlic
- 1/2 teaspoon Italian seasoning mix
- 1 1/2 cups vegetable broth
- 1 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon kosher salt + more to taste
- 1/4 teaspoon freshly ground black pepper + more to taste
- 10 ounces refrigerated cheese tortellini 1 package
- 1 ounce baby spinach, chopped small 1 cup packed
- 1/2 cup grated Parmesan cheese + more for garnish
- 2 tablespoons fresh basil, chiffonaded for garnish; can substitute parsley
Equipment
- 1 medium-size dutch oven or deep skillet
Instructions
- Set a medium to large skillet or pot over medium-low heat. Add the olive oil. Once the oil is hot, add the garlic and shallot. Sauté, stirring frequently, until softened and fragrant, about 2 minutes.
- Stir in the Italian seasoning, then stream in the broth and cream. Add the nutmeg, salt, and pepper. Bring to a gentle simmer.
- Add the tortellini to the simmering sauce. Cook uncovered, stirring occasionally, until the pasta is tender and the sauce thickens slightly, 9-10 minutes. The sauce will seem thin at first, but it will continue to thicken as it cooks and thicken even more once it's done cooking.
- Stir in the spinach and Parmesan until the spinach has wilted and the sauce is creamy and smooth.
- Taste and add more salt and pepper if desired.
- Garnish with a sprinkle of extra Parmesan and basil. Serve.
Notes
Meat option:
Add crisp prosciutto or pancetta on top for a salty crunchNutrition Facts
Serving: 1cup, Calories: 696kcal, Carbohydrates: 50g, Protein: 22g, Fat: 46g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 140mg, Sodium: 1396mg, Potassium: 210mg, Fiber: 4g, Sugar: 7g, Vitamin A: 2524IU, Vitamin C: 5mg, Calcium: 360mg, Iron: 3mg