A rich and comforting creamy tortellini dish loaded with fresh spinach and sautéed mushrooms, perfect for a quick and delicious weeknight dinner.
Author:Joe
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Boiling, Sautéing, Simmering
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
Pasta
20 oz cheese tortellini
Vegetables
8 oz fresh mushrooms, sliced
2 cups fresh spinach
3 garlic cloves, minced
Dairy & Oils
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Seasonings
Salt and pepper to taste
Instructions
Boil Tortellini: Bring a large pot of salted water to a boil and cook the cheese tortellini according to the package instructions until al dente. Drain and set aside.
Sauté Garlic and Mushrooms: Heat the olive oil in a large non-stick skillet over medium heat. Add the minced garlic and sliced mushrooms, sautéing for 3-4 minutes until the mushrooms are tender and fragrant.
Add Cream: Pour in the heavy cream and reduce the heat to low. Let the cream simmer gently for 2 minutes to thicken slightly and soak in the flavors.
Combine Tortellini and Veggies: Add the drained tortellini to the skillet with the cream sauce. Stir in the fresh spinach and grated Parmesan cheese.
Cook Until Wilted: Continue cooking for another 2 minutes, stirring occasionally, until the spinach has wilted and everything is heated through.
Season and Serve: Season the dish with salt and pepper to taste. Serve warm as a satisfying creamy pasta meal.
Notes
Use fresh spinach for best texture and flavor but baby spinach can be a convenient substitute.
You can substitute heavy cream with half-and-half for a lighter version though the sauce will be less rich.
Try adding a pinch of red pepper flakes for a subtle heat.
For a vegetarian version, ensure the tortellini contains no meat and Parmesan cheese is vegetarian-friendly or substitute with nutritional yeast.
This dish pairs well with a crisp green salad or garlic bread.