Creamy Spinach Mushroom Tortellini
A comforting and creamy tortellini dish featuring sautéed mushrooms and fresh spinach, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 9 oz cheese tortellini fresh or frozen; homemade tortellini adds a wonderful touch if you're feeling ambitious
- 2 cups fresh spinach feel free to swap with kale for a bolder flavor
- 8 oz mushrooms sliced; button or cremini work wonderfully
- 1 cup heavy cream or opt for half-and-half for a lighter option
- 2 tablespoons olive oil to add rich flavor
- 2 cloves garlic minced; because garlic is life
- 1 teaspoon Italian seasoning a sprinkle of herbs makes everything better
- Salt and pepper to taste
- Fresh Parmesan cheese for topping; because we all know cheese is the fairy dust of cooking
Instructions
Preparation
- Cook the tortellini: Bring a large pot of salted water to a boil, add the tortellini and cook according to package instructions until al dente. Drain and set aside, saving a splash of pasta water just in case.
- Sauté the mushrooms: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and a pinch of salt. Sauté for about 5 minutes until they're golden and fragrant.
- Add garlic: Stir in the minced garlic and Italian seasoning, letting the garlic become aromatic for about 1 minute.
- Incorporate the spinach: Toss in the fresh spinach and stir until it wilts down, about 2–3 minutes.
- Pour in the cream: Add the heavy cream and bring to a gentle simmer, stirring until the mixture is thick and creamy.
- Combine it all: Gently fold in the cooked tortellini, adding a splash of reserved pasta water if necessary to reach your desired consistency. Season with salt and pepper to taste.
- Serve and enjoy: Plate your creamy masterpiece and grate fresh Parmesan cheese over the top.
Notes
To enhance the dish, consider adding proteins like grilled chicken or shrimp. Seasonal vegetables can also be used for a twist. Store leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat.