Macadamia & Parmesan Spinach Tortellini

For dinner last night, I made this pasta after a failed experiment. I had some coconut milk that has been sitting in my pantry for way too long (don’t worry, it hasn’t expired yet!) and I had made a bechamel with it that was just way too thin. And tell me why I thought adding pesto would actually fix it? It was an epic fail. So I tossed it. Yes, I know you zero waste folks are totally judging me right now. But, that sauce just wasn’t fixable at all. So, I grabbed some of my Macadamia Milk and mixed it with some spices, Earth Balance, Parmesano Reggiano and Mozzarella cheese. This tastes like a blend between Beef Stroganoff and Alfredo, except it’s not as rich as those dishes are. You taste the nuttiness of the macadamia milk, the earthy butter, and the salty Parmesano Reggiano. I have made pastas with buttermilk, half & half, macadamia milk, almond milk, cashew milk, and hemp milk. Honestly, my favorite out of all those milks is hemp milk since it’s really neutral and it picks up on whatever you add to it times ten. In comparison, I would prefer to make this dish again with hemp milk, but I didn’t have any so I used what I had in the pantry.

I served this pasta totally different last night for dinner. Last night, I added some proscuitto since I’ve been needing to use the rest of that meat up. Today, I decided to add some leftover rotisserie chicken and bacon instead. My favorite thing about this pasta is that it will taste good with any meat that you add to it. Except, I personally would not add any meat that is covered in a sauce like BBQ sauce or tomato sauce since it will destroy the earthy and creamy flavor that you get from this dish. Less is always more dear. If you want to make this vegan, use some vegan cheese & ditch the meat by adding Vegan Chorizo or Trader Joe’s Vegan Chicken strips. Another way to elevate this dish is by topping it with some smoked mozzarella instead of additional Parmesano Reggiano cheese.

Yes, you need this pasta in your life. It’s phenomenal and tastes even better as a left over. No dry and lackluster leftovers here. Feel free to substitute with lentil pasta for a nice & healthier alternative!

 Picture above is how I served it previously. No meat is here, just some cherry tomatoes.

Picture above is how I served it previously. No meat is here, just some cherry tomatoes.

Macadamia & Parmesan Spinach Tortellini

ingredients:

  • 1 bag Spinach Tortellini (I used Trader Joe's)
  • 1/2 cup Macadamia Milk
  • 1 tbsp Earth Balance Vegan Butter
  • 1 tbsp All Purpose Flour
  • 10 Baby Bella Mushrooms
  • 1/4 White Onion, diced 
  • 1/2 tbsp Minced Garlic 
  • 2 tbsp Shaved Parmesano Reggiano, reserve one for topping
  • 1/4 cup Mozzarella Cheese
  •  Seasonings: Kosher Salt, Black Pepper, Garlic Powder, Smoked Paprika, 
  • 1 tsp Herbs de Provence, for topping
Optional
  • Pieces of Shredded Rotisserie Chicken + Crispy Bacon
  • 1 strip of Proscuitto 

instructions:

  1. Begin by cooking your tortellini according to instructions, set aside & drain. Allow to sit, spray with olive oil cooking spray to keep from sticking in colander. 
  2. Add some butter to a pan and then add the mushrooms and diced onion. After the butter melts and the mushrooms and onions are soft, add your flour. Mix it together until you get a paste like texture. Allow this mixture to cook out for 1 minute.
  3. Add your Macadamia Milk + Spices. Stir until well combined with the mixture and the butter/flour mixture is completely absorbed into the milk. Then add 1 tbsp Parmesano Romano and a 1/4 cup Mozzarella cheese. Stir for 1 minute. 
  4. Add your tortellini to the pasta. Mix well until the sauce completely covers the tortellini. Add your optional meats.
  5. Add a 1/2 cup of the pasta to a bowl and top with the additional tbsp of Parmesano & the tsp of Herbs de Provence 

NOTES:

Remember, I season to taste, I do not measure.