Ingredients
- 500 g cheese tortellini (fresh, from the refrigerated section)
- 1 tablespoon olive oil
- 1 x 200 g container heavy cream (200 ml)
- 150 g Gorgonzola Dolce (or blue cheese of choice)
- 30 g freshly grated parmesan (approx. 1/4 cup)
- 150 g seedless red grapes, halved (approx. 1 cup)
- 2–3 handfuls baby spinach (50–75 g)
- 2 tablespoons chopped flat-leaf parsley
- 25 g toasted walnuts (or hazelnuts), finely chopped (approx. ¼ cup)
- Sea salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, about 3 minutes for fresh tortellini (until tender but al dente). Drain and set aside, reserving 125 ml (½ cup) of the cooking water.
- In a large skillet, heat the olive oil over medium heat. Add the cream and simmer, stirring occasionally, until slightly thickened, about 2–3 minutes.
- Stir in the gorgonzola and parmesan. Cook until the cheese is melted and the sauce is smooth, about 2–3 minutes.
- Add the grapes and parsley. Warm gently for 1 minute. Stir in the spinach and let wilt, about 30–60 seconds.
- Season with salt and pepper. Add the cooked tortellini and toss to coat. If needed, add a little of the reserved pasta water (1-2 tablespoons) to loosen the sauce.
- Serve immediately, topped with toasted walnuts or hazelnuts. Enjoy!
Nutrition
Notes
- Roquefort is a great alternative to Gorgonzola if you prefer a stronger, more intense blue cheese flavour. It’s saltier and sharper than Gorgonzola, so consider starting with a little less than 150 g and adjusting to taste.
- Not a fan of grapes? Swap them for halved cherry tomatoes—either stirred into the sauce or added fresh on top before serving. Or for extra depth, top the finished dish with a few sautéed mushrooms. Their earthy flavour pairs beautifully with the creamy cheese sauce.