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Italian Main course

Tortellini with Spinach Cream Sauce

0
30Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 tbsp
Butter
1 tbsp
Olive oil
70 g
Shallots, chopped finely
3 Cloves
Garlic, finely chopped
0.5 cup
Hot Water
2 cubes
Maggi® Chicken Bouillon
2 cups
Cooking cream
400 g
Spinach, chopped
0.5 tsp
Ground Black Pepper
0.5 tsp
Ground nutmeg
0.25 cup
Parmesan cheese, grated
450 g
Cheese Tortellini
8 cups
Water
0.5 cup
Blue cheese, crumbled

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Nutrition Value

Energy
462.3 kcal
Protein
19.33 g
Carbohydrates
45.15 g
Fats
23.59 g
Information per serving
Lets Cook

Instruction

30 Minutes
Step 1
1 Min
In a large sauce pan, melt butter, add olive oil, sauté shallots and garlic on medium heat until onions are soft but not browned.
Step 2
1 Min
Add water, MAGGI Chicken Stock, cream, spinach, black pepper, nutmeg and Parmesan cheese, whisk over medium heat until smooth and slightly thickened. Take care not to over-boil cream sauce.
Step 3
1 Min
Meanwhile cook pasta in boiling water as per the pack direction. Drain pasta, discard water, and add the pasta to the cheese sauce.
Step 4
1 Min
Add Danish blue cheese and cook for an additional 10 minutes on low heat or until the blue cheese starts to melt.
Tortellini with Spinach Cream Sauce

Step 1 of 4

In a large sauce pan, melt butter, add olive oil, sauté shallots and garlic on medium heat until onions are soft but not browned.

Tortellini with Spinach Cream Sauce

Step 2 of 4

Add water, MAGGI Chicken Stock, cream, spinach, black pepper, nutmeg and Parmesan cheese, whisk over medium heat until smooth and slightly thickened. Take care not to over-boil cream sauce.

Tortellini with Spinach Cream Sauce

Step 3 of 4

Meanwhile cook pasta in boiling water as per the pack direction. Drain pasta, discard water, and add the pasta to the cheese sauce.

Tortellini with Spinach Cream Sauce

Step 4 of 4

Add Danish blue cheese and cook for an additional 10 minutes on low heat or until the blue cheese starts to melt.

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