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Creamy Spinach Mushroom Tortellini

A heartwarming dish featuring cheese-filled tortellini in a rich, creamy sauce with earthy mushrooms and fresh spinach, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 9 ounces tortellini (fresh or frozen; cheese-filled) Cheese-filled tortellini is preferred.
  • 2 tablespoons olive oil For aroma and flavor.
  • 3 cloves garlic, minced A staple for flavor.
  • 8 ounces mushrooms, sliced Cremini or button mushrooms are recommended.
  • 4 cups fresh spinach Can substitute with kale for bolder flavor.
  • 1 cup heavy cream For a decadent texture; substitute with half-and-half for a lighter option.
  • ½ cup Parmesan cheese, grated Add more to taste.
  • Salt and pepper to taste
  • a pinch red pepper flakes For those who prefer a little kick.

Method
 

Cooking the Tortellini
  1. Bring a large pot of salted water to boil and cook the tortellini according to the package instructions until they are al dente. Drain and set aside, reserving a little pasta water.
Sautéing the Vegetables
  1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
  2. Toss in the sliced mushrooms and cook until they are golden brown, about 5 minutes.
Adding Spinach
  1. Stir in the fresh spinach and cook for another 2-3 minutes, just until wilted.
Creating the Creamy Sauce
  1. Pour in the heavy cream and bring to a gentle simmer.
  2. Stir in the grated Parmesan cheese until melted and well combined.
  3. Season with salt, pepper, and red pepper flakes. Add a splash of reserved pasta water if you desire a thinner sauce.
Combining Tortellini and Sauce
  1. Gently fold the cooked tortellini into the creamy mushroom and spinach mixture, ensuring the tortellini is well coated in the sauce. Taste and adjust seasoning as needed.
Serving
  1. Ladle the Creamy Spinach Mushroom Tortellini into bowls and sprinkle with extra Parmesan and red pepper flakes if desired. Enjoy with loved ones.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of cream or pasta water to revive creaminess.