Get your greens in this creamy and savory tortelli dish! Loaded with baby spinach, basil, parsley, garlic, white cheddar, and Parmesan.

This post is sponsored by Sprouts Farmers Market. Thank you for supporting brands that make Zen and Spice possible! 

There’s nothing better than a big bowl of cheesy, savory pasta. Try me — I bet you can’t name anything better! Especially when paired with fresh, vibrant herbs. Today’s dish highlights the convenience of frozen organic pasta with a cheesy bechamel sauce. To get the vibrant green sauce, I paired baby spinach, basil, and Italian parsley. 

What you’ll need to make Green Goddess Tortelli

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How to make Green Goddess Tortelli

Buy high-quality ingredients at Sprouts Farmers Market

First, you’ll want to visit Sprouts to stock up on ingredients! It’s my favorite grocery store to shop because of the awesome selection of fresh produce and grocery items. The produce I buy at Sprouts always lasts longer and tastes fresher than produce from other grocery stores. You’ll need to pick up a couple of packages of frozen organic mushroom tortelli for this dish along with plenty of baby spinach, fresh basil, and Italian flat-leaf parsley. 

Make your Green Goddess sauce

You’ll need to get a large pot of water boiling in order to blanch the greens. Blanching the herbs and spinach kills an enzyme on the surface of the greens that’s responsible for browning as the herbs cook. Ever make pesto only for the color to turn from vibrant green to a murky brown? The secret is to blanch first! Basil and parsley only need to sit in boiling water for about 15 seconds, baby spinach for 1 minute. Be sure to plunge into a bowl of ice water in order to stop the cooking process and lock in the vibrant green color. 

After the greens are blanched, you’ll puree them in a food processor along with some cream. Next, you’ll make a roux out of flour, butter, and milk. Once that’s thickened, in goes the cheese: shredded sharp white cheddar and Parmesan. You’ll add the greens last by folding them in. 

All that’s left to do is boil the tortelli and add them to the sauce! I love using Sprout’s mushroom tortelli in this dish. The umami flavor of the mushroom and truffle goes really well with the herbs and cheese. 

Here’s the recipe for Green Goddess Tortelli: 


Cheesy Green Goddess Mushroom Tortelli

  • Author: Emily Weeks, RDN, LD
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6-8 servings 1x


Get your greens in this creamy and savory tortelli dish! Loaded with baby spinach, basil, parsley, garlic, white cheddar, and Parmesan.



½ bunch Italian flat-leaf parsley (stems removed, 1/2 cup packed)
1 cup packed fresh basil leaves (stems removed)
5oz baby spinach
2 pkgs. Sprouts Organic Mushroom Tortelli
2 Tbsp. half and half
3 Tbsp. butter
1 tsp. minced garlic
½ tsp. onion powder
3 Tbsp. all-purpose flour
3 cups milk
½ tsp Italian seasoning
¼ tsp salt
¼ tsp black pepper
1 cup sharp white cheddar, shredded
½ cup Parmesan, shredded


  1. Bring a large pot of water to a boil. Add the parsley and basil and blanch for 15 seconds. Use a slotted spoon to remove the herbs to a bowl of ice water. Add the baby spinach to the pot and blanch for 1 minute. Remove and add to the bowl of ice water along with the herbs. Once cool, use a paper towel to squeeze out water and add the greens to a food processor.
  2. Return the blanching water to a boil. Add 1 Tbsp. salt and the tortelli. Boil according to package directions (4-6 minutes). Drain and set aside.
  3. While the tortelli is cooking, add the half and half to the food processor along with the greens. Puree until smooth.
  4. Heat a large saucepan over medium heat. Melt the butter and add the minced garlic and onion powder. Cook for 30 seconds, then add the flour. Whisk to form a paste and cook for 2 minutes. Slowly add the milk, whisking until smooth and thick, 3-5 minutes. Stir in the Italian seasoning, salt, and pepper.
  5. Whisk in the white cheddar and Parmesan. Stir until cheese is melted and smooth. Add in the pureed greens and stir to combine.
  6. When the tortelli is done, carefully add to the saucepan and toss. Garnish with extra Parmesan cheese.

Keywords: pasta, ravioli, greens, spinach, Italian