Creamy Spinach Mushroom Tortellini
A comforting and creamy dish featuring earthy mushrooms and vibrant spinach, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pkg Tortellini (fresh or frozen) Cheese-filled tortellini offers a delightful base. For a lighter option, choose whole wheat or gluten-free.
- 4 cups Fresh Spinach Tender and vibrant, adds a pop of color and nutrients.
- 1 cup Mushrooms (sliced) Use cremini or button mushrooms for an earthy flavor. Oyster or shiitake can be tasty alternatives.
- 3 cloves Garlic (minced) Essential for that aromatic kick.
- 1 cup Heavy Cream Achieves a luscious, creamy texture. Try half-and-half for a lighter version.
- 1/2 cup Parmesan Cheese (grated) Adds richness and depth; nutritional yeast is a great vegan alternative.
- 2 tablespoons Olive Oil For sautéing and flavor.
- Salt and Pepper To season to taste.
- Optional: Red pepper flakes For a touch of heat.
- Optional: Lemon zest For brightness.
Instructions
Preparation
- Boil salted water in a large pot, then cook the tortellini according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, drizzle in olive oil. Add the minced garlic and cook for about 1 minute until fragrant, making sure not to burn it.
- Toss in the sliced mushrooms and a sprinkle of salt. Sauté for about 5-7 minutes until they soften and brown.
- Fold in the spinach and stir until it wilts—this takes about a minute.
- Pour in the heavy cream, stirring gently to combine. Add the grated Parmesan cheese and continue to stir until it melts into the cream.
- Gently fold in the cooked tortellini and let everything meld together for 2-3 minutes. Season with additional salt, pepper, and red pepper flakes if desired.
- Serve in bowls, garnished with extra Parmesan and a touch of lemon zest.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of milk or cream to revive the sauce. For longer storage, freeze in a freezer-safe container for up to 3 months.