Creamy Tortellini with Spinach and Mushrooms Recipe
A deliciously creamy tortellini dish featuring cheese-filled pasta combined with sautéed mushrooms, fresh spinach, and a rich Parmesan cream sauce. This comforting meal is quick to prepare and perfect for a satisfying vegetarian dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and boiling
- 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
Seasoning
- Salt and pepper to taste
Instructions
- Boil Tortellini: Cook the cheese tortellini according to the package instructions until al dente. Drain and set aside.
- Sauté Garlic and Mushrooms: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sliced mushrooms, sautéing for 3 to 4 minutes until the mushrooms are tender and fragrant.
- Add Heavy Cream: Pour in the heavy cream and let it simmer gently for about 2 minutes, allowing the sauce to thicken slightly.
- Combine Tortellini: Add the drained tortellini to the skillet, stirring to coat the pasta evenly with the creamy mushroom sauce.
- Incorporate Spinach and Cheese: Stir in the fresh spinach and grated Parmesan cheese. Cook for an additional 2 minutes until the spinach wilts and the cheese melts into the sauce.
- Season to Taste: Season the dish with salt and pepper according to your preference. Stir well and remove from heat.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, though the dish will be less rich.
- Feel free to use other types of mushrooms such as cremini or shiitake for added flavor.
- To make it gluten-free, opt for gluten-free tortellini.
- Adding a pinch of crushed red pepper flakes can introduce a slight kick of heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup (approx. 180g)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 65 mg
Keywords: creamy tortellini, spinach and mushrooms, vegetarian pasta, Parmesan sauce, easy dinner, Italian recipe
