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Creamy Spinach Mushroom Tortellini

A comforting and creamy dish featuring tortellini, fresh spinach, and mushrooms, perfect for family dinners or gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces sliced mushrooms Cremini or any variety works well.
  • 1 cup heavy cream Substitute with half-and-half or Greek yogurt for a lighter option.
  • 5 ounces fresh spinach Fresh baby spinach is preferred; frozen can be used if thawed.
  • 3 cloves garlic Minced.
  • 2 tablespoons butter For sautéing.
  • 1 tablespoon olive oil For sautéing; can be substituted with a vegan option.
  • 1 cup Parmesan cheese Freshly grated is best.
  • Salt Salt To taste.
  • Pepper Pepper To taste.
  • 12 ounces tortellini Fresh or frozen, according to package instructions.

Method
 

Preparation
  1. In a large skillet over medium heat, melt the butter and add olive oil.
  2. Once the butter foams, add the minced garlic and sauté for 30 seconds until fragrant.
  3. Add the sliced mushrooms, seasoning with salt and pepper, and sauté for 5-7 minutes until browned and tender.
  4. Add the fresh spinach and stir until wilted, about 2 minutes.
  5. Pour in the heavy cream and bring to a simmer. Add grated Parmesan cheese, stir until melted and combined.
  6. Meanwhile, in a separate pot, cook the tortellini according to package instructions.
  7. Once the tortellini is cooked, drain and add to the skillet, tossing gently to coat in the sauce.
  8. Adjust seasoning with more salt, pepper, or cheese to taste.
  9. Serve on plates, topped with an extra sprinkle of Parmesan and a drizzle of olive oil.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze before adding cream and reheat with cream later. Add protein or different vegetables for variations.