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Ramadan recipes

Tortellini with Spinach Cream Sauce Recipe

Tortellini with Spinach Cream Sauce

Main Dish

Total Time :
Serves 6


In a large sauce pan, melt Butter, add Olive Oil, sauté Shallots and Garlic on medium heat until onions are soft but not browned.

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.

Meanwhile cook Pasta in boiling Water as per the pack direction. Drain pasta, discard water, and add the Pasta to the Cheese Sauce.

Add Roquefort cheese (Danish Blue Cheese) and cook for an additional 10 minutes on low heat or until the Blue Cheese starts to melt.

Nutritional Information

Per Portion of 300g

Energy : 393.00 Kcal
Protein : 13.00 g
Carbohydrate : 8.10 g
Fats : 35.00 g

Your Grocery List

  • 1 tablespoon butter
  • 1 tablespoon olive oil or 15 ml
  • 3 medium shallots or 70 g, finely chopped
  • 3 cloves garlic, finely chopped
  • ½ cup water or 125 ml, hot
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
  • 2 cups cream, 35% or 500 ml
  • 400 g baby spinach leaves, fresh
  • ½ teaspoon black pepper, cracked, fresh
  • ½ teaspoon ground nutmeg
  • ¼ cup parmesan cheese or 75 g
  • 450 g cheese tortellini, fresh or frozen
  • 8 cups water or 2 liters
  • ½ cup roquefort cheese or 100 g, crumbled

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