Tortellini Alfredo
Tortellini Alfredo is a pasta recipe ready in 25 min. It makes 4 servings, each 610 kcal with 24 g protein. Beginner level, 13 ingredients.
Recipe by @bitesofberi, adapted and measured by Cookpath.
- 25 min15 min hands-on
- Beginnerlevel
- 610kcal a serving
- 24 gprotein
What is Tortellini Alfredo
Cheese tortellini with mushrooms and spinach in a creamy, dairy-free cashew Alfredo sauce.
- Pasta · Vegetarian
- Sauces & dressings
- Boiling
- Sautéing & stir-fry
- Needs blender
How to make Tortellini Alfredo
Tips from the cook
- Soak the cashews so they blend smooth. Forgot? Boil them for 5–10 minutes.
- Lower the heat before the sauce goes in: it thickens very fast in a hot pan.
- Loosen the sauce with water or unsweetened almond or cashew milk, as much as it needs.
- Any tortellini works (spinach ricotta is used here). Peas, asparagus or broccoli go well in the sauce.
Step by step with timers, in your shopping list in one tap.
Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Meal prep and storage
Keeps up to 3 days in the fridge; reheat in a pan or microwave with a little water.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Tortellini Alfredo substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Cashews2 options
- Sunflower seeds 1:1 by weight
Stir-fry crunch differs; check cross-contact.
- Roasted peanuts 1:1
Peanut allergy.
Still contains peanuts.
Mushrooms3 options
- Zucchini (courgette), salted and drained 1:1 by weight
Soft and watery.
- Caramelised onions 1:1 by weight
Sweeter.
- Extra-firm tofu 1:1 by weight
Breaks down in long cooking.
Still contains soy.
From the cook: describes mushrooms in the cashew Alfredo; no swap stated by the creator.
Fresh tortellini1 option
- Gluten-free pasta (penne) + extra cheese 1:1 by weight
Not filled.
Parmesan1 option
- Leave out leave out (garnish only)
Serve it with
- Baked chicken breast
- Seared shrimp
- Rocket salad
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