Cheese-filled tortelloni in light roasted garlic & onion cream sauce with zucchini, mushrooms and spinach, topped with parmesan and parsley.

Preheat your oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil with a drizzle of olive oil and roast for 30-35 minutes until soft.

Roast the Garlic

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté until translucent. Add sliced mushrooms and zucchini, and cook until softened.

Prepare the Sauce

Once the garlic is roasted, squeeze the cloves out of their skins into a blender. Add the sautéed vegetables, heavy cream, salt, and black pepper. Blend until smooth.

Blend the Sauce

In a large pot, bring salted water to a boil. Cook the cheese-filled tortelloni according to package instructions. Drain and set aside.

Cook the Tortelloni

In the skillet, add the blended sauce and fresh spinach to the pan. Stir until the spinach wilts. Add the cooked tortelloni and toss gently to coat. Serve hot, garnished with grated Parmesan and chopped parsley.

Combine and Serve

Cheese-filled tortelloni

Garlic cloves

Onion

Heavy cream

Zucchini

Mushrooms

Fresh spinach

Parmesan cheese

Fresh parsley

Olive oil

Salt

Black pepper

Roasted Garlic Cream Tortelloni

Make Roasted Garlic Cream Tortelloni Recipe in just 1h . Cheese-filled tortelloni in light roasted garlic & onion cream sauce with zucchini, mushrooms and spinach, topped with parmesan and parsley.

Roasted Garlic Cream Tortelloni Recipe

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