Hey y'all! If you're looking for a meal that's rich, comforting, and bursting with cheesy goodness, you're going to love this Vegetarian Tortellini Alfredo. It's the perfect dish for cozy family dinners, speedy weeknight suppers, or even a crowd-pleasing potluck meal. With pillowy cheese tortellini drenched in a silky homemade Alfredo sauce and plenty of fresh veggies, it’s sure to satisfy everyone’s cravings. Let’s get cooking!
Why You'll Love This
- Ultra-creamy and cheesy—thanks to a luscious homemade Alfredo sauce that coats every bite.
- Loaded with veggies for extra flavor, color, and nutrition.
- Quick and easy—ready in just 30 minutes, perfect for busy nights.
- Totally vegetarian—no meat needed for hearty, satisfying results.
- Elegant enough for company, but effortless enough for a weeknight dinner.
Ingredients
- 1 (20-ounce) package refrigerated cheese tortellini
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese (plus extra for garnish)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 1 ½ cups broccoli florets (fresh or frozen)
- 1 cup sliced baby bella mushrooms
- 1 cup baby spinach, loosely packed
- ¼ cup chopped fresh parsley
- Pinch of crushed red pepper flakes (optional)
Directions
Step 1: Cook the Tortellini
- Bring a large pot of salted water to a boil.
- Add the cheese tortellini and cook according to package instructions (about 3–4 minutes for fresh, or 7–9 minutes for frozen), until al dente.
- During the last 2 minutes, add the broccoli florets to the pot. Drain both tortellini and broccoli together and set aside.
Step 2: Sauté the Veggies
- In a large skillet over medium heat, melt the butter.
- Add the mushrooms and sauté for 3–4 minutes until softened and lightly browned.
- Add minced garlic and cook for 1 minute until fragrant.
Step 3: Make the Alfredo Sauce
- Pour in the heavy cream and milk, stirring to combine.
- Stir in the Italian seasoning, salt, black pepper, and a pinch of red pepper flakes if using.
- Bring to a gentle simmer and cook for 2–3 minutes.
- Gradually stir in the Parmesan cheese until melted and smooth, for a velvety consistency (about 2 minutes).
Step 4: Combine and Serve
- Add the drained tortellini, broccoli, and baby spinach to the skillet. Toss everything to coat evenly with that dreamy Alfredo sauce.
- Cook, stirring, for 2–3 more minutes, until the spinach wilts and everything is hot.
- Sprinkle parsley and extra Parmesan on top, and serve immediately!
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Notes
- Don’t overcook the tortellini—remove it when it’s just al dente for the perfect tender bite.
- Use freshly grated Parmesan for the creamiest, smoothest sauce (pre-grated cheese can make the sauce gritty).
- For extra richness, swap some of the milk for more cream, or lighten it up with half-and-half.
Variations
- Sun-dried tomato & spinach: Stir in chopped sun-dried tomatoes and a handful of fresh baby spinach for a tangy twist.
- Nutty Alfredo: Replace part of the Parmesan with a few tablespoons of toasted pine nuts for depth and crunch.
- Roasted veggie: Add roasted bell peppers, zucchini, or asparagus for a colorful, veggie-packed meal.
Required Equipment
- Large pot
- Large skillet or sauté pan
- Colander
- Sharp knife and cutting board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, reheat gently on the stovetop with a splash of milk or cream to loosen the sauce. Freezing is not recommended, as the cream-based sauce and tortellini texture may change.
Serving Suggestions & Pairings
- Serve with a crisp green salad tossed in Italian vinaigrette.
- Pair with garlic bread or homemade focaccia to soak up the extra Alfredo sauce.
- A glass of chilled Pinot Grigio or sparkling water with lemon rounds out the meal!
Pro Tips
- Warm your serving bowls before adding the pasta to keep it creamy and hot longer.
- If your sauce thickens too much, whisk in a splash of reserved pasta water or milk for the perfect consistency.
- Add spinach right at the end to keep it vibrant and just wilted.
FAQ
Can I make Vegetarian Tortellini Alfredo ahead of time?
Yes! You can make the Alfredo sauce and prep the vegetables ahead; just cook the tortellini fresh and combine everything when ready to serve for best results.
Can I use frozen tortellini?
Absolutely—just increase the boiling time according to package directions for frozen tortellini.
How do I keep the Alfredo sauce from clumping?
Always use low, gentle heat when adding cheese, and be sure to add it gradually, stirring constantly for a smooth sauce.
Ingredients
- 12 oz (340 g) cheese tortellini
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup cremini mushrooms, sliced
- 1 cup broccoli florets
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1Bring a large pot of salted water to a boil and cook the cheese tortellini according to package instructions. Drain and set aside.
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2In a large skillet, melt butter over medium heat. Add garlic and cook for 30 seconds until fragrant.
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3Add sliced mushrooms and broccoli florets to the skillet. Sauté for 5-6 minutes until vegetables are tender.
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4Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and cook until the sauce thickens, about 3-4 minutes. Season with salt and black pepper to taste.
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5Add the cooked tortellini to the skillet and toss gently to coat with the Alfredo sauce. Cook for 1-2 minutes until heated through.
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6Serve immediately, garnished with chopped fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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