How do I prevent the Alfredo sauce from separating?

Keep heat moderate and stir continuously when simmering cream and cheese. Avoid boiling to maintain a smooth, creamy texture.

Can I use frozen spinach instead of fresh?

Yes, but thaw and drain thoroughly to remove excess moisture before adding, so the sauce doesn’t become watery.

Nutmeg adds a warm, subtle depth to the Alfredo sauce, complementing the richness of cream and cheese without overpowering.

Boil in salted water until al dente, usually according to package timing. Drain immediately to avoid overcooking and maintain texture.

It’s best enjoyed fresh, but you can gently reheat leftovers over low heat, adding a splash of milk to loosen the sauce if needed.

Tender cheese tortellini tossed in a rich, garlicky Alfredo sauce with fresh spinach for a comforting, restaurant-worthy pasta dish.

I first made this creamy spinach Alfredo tortellini for a Sunday family dinner and it was an instant hit & everyone went back for seconds.

Pasta: 500 g (1 lb) refrigerated cheese tortellini
Alfredo Sauce: 2 tablespoons unsalted butter, 2 cloves garlic (minced), 250 ml (1 cup) heavy cream, 120 ml (½ cup) whole milk, 100 g (1 cup) freshly grated Parmesan cheese, ¼ teaspoon ground nutmeg, salt and black pepper (to taste)
Vegetables: 120 g (4 cups) fresh baby spinach (roughly chopped)
Garnish: Extra grated Parmesan for serving, freshly cracked black pepper, chopped fresh parsley (optional)

Cook Tortellini:: Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
Prepare Alfredo Sauce:: While the tortellini cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
Simmer Sauce:: Pour in the heavy cream and milk. Bring to a gentle simmer, stirring frequently.
Add Cheese & Season:: Add the grated Parmesan cheese and nutmeg. Whisk continuously until the sauce is smooth and slightly thickened, about 3–4 minutes. Season with salt and black pepper to taste.
Add Spinach:: Add the chopped spinach to the sauce and stir until just wilted, about 1–2 minutes.
Combine Tortellini:: Add the drained tortellini to the skillet. Toss gently to coat in the creamy spinach Alfredo sauce.
Serve:: Serve immediately, garnished with extra Parmesan, black pepper, and parsley if desired.

This recipe brings back memories of cozy nights making pasta together as a family & everyone savoring the creamy sauce.

This tortellini pairs perfectly with a crisp green salad and warm garlic bread for a complete meal.

Substitute half-and-half for lighter sauce, or add sautéed mushrooms for extra texture and flavor.

Each serving provides about 490 calories with 28 g total fat, 44 g carbohydrates, and 18 g protein.

Enjoy this creamy spinach Alfredo tortellini piping hot for the best flavor and texture. It&s a guaranteed family favorite!

→ How do I prevent the Alfredo sauce from separating?: Keep heat moderate and stir continuously when simmering cream and cheese. Avoid boiling to maintain a smooth, creamy texture.
→ Can I use frozen spinach instead of fresh?: Yes, but thaw and drain thoroughly to remove excess moisture before adding, so the sauce doesn’t become watery.
→ What is the purpose of nutmeg in the sauce?: Nutmeg adds a warm, subtle depth to the Alfredo sauce, complementing the richness of cream and cheese without overpowering.
→ How do I achieve perfectly cooked tortellini?: Boil in salted water until al dente, usually according to package timing. Drain immediately to avoid overcooking and maintain texture.
→ Can this dish be made ahead and reheated?: It’s best enjoyed fresh, but you can gently reheat leftovers over low heat, adding a splash of milk to loosen the sauce if needed.