Lemon Cream Tortelloni with Spinach and Parmesan

There’s something extra special about tortelloni-those oversized, pillowy pasta pockets stuffed with a rich cheese filling. In this recipe, we pair them with fresh spinach and a luscious lemon cream sauce that’s bright and comforting at the same time. The sauce comes together quickly using a cream sauce base, mushroom stock concentrate and a touch of garlic powder, finished with a generous squeeze of lemon and a shower of Parmesan.

This dish is perfect for busy weeknights when you want a satisfying meal without spending hours in the kitchen. In just 20 minutes, you’ll have a restaurant-quality pasta dinner that feels indulgent yet light. The lemon adds a fresh zing that cuts through the cream, while the spinach brings a pop of color and nutrients. Serve it with extra Parmesan on top for a truly irresistible meal.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce TortelloniView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the tortelloni and cook according to package directions until tender, about 3-4 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the spinach and cook, stirring frequently, until wilted, about 2-3 minutes.
3. Stir in the cream sauce base, mushroom stock concentrate, garlic powder and the juice of half the lemon. Bring to a gentle simmer, then reduce heat to low.
4. Add the drained tortelloni to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
5. Remove from heat and stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
6. Serve immediately, garnished with extra Parmesan and a squeeze of lemon if desired.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. Cook according to package directions, adding a minute or two to the boiling time.

What can I substitute for the cream sauce base?

You can use 1/2 cup heavy cream mixed with 1/4 cup chicken or vegetable broth as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to revive the sauce.