Creamy Spinach Mushroom Tortellini
A comforting and creamy tortellini dish with earthy mushrooms and vibrant spinach, perfect for cozy family dinners.
Ingredients
Pasta and Vegetables
- 9 ounces fresh tortellini (or your favorite dried tortellini; you can also use gluten-free pasta)
- 2 cups fresh spinach (you can swap it with kale for a stronger flavor)
- 1 cup mushrooms (button, cremini, or your choice, sliced)
- 3 cloves garlic (minced; fresh garlic is a must for flavor)
Creamy Sauce
- 1 cup heavy cream (or substitute with coconut cream for a lighter, dairy-free option)
- 1 tablespoon olive oil (to sauté)
- 1 tablespoon butter (for richness)
- to taste Salt and pepper
- optional Grated Parmesan cheese Highly recommended
Instructions
Preparation
- In a large skillet, heat olive oil and butter over medium heat.
- Add minced garlic to the pan, and let it sauté for about 30 seconds until fragrant.
- Toss in the sliced mushrooms, stirring until they soften and release their juices, about 5-7 minutes.
- Stir in the fresh spinach, allowing it to wilt down gently.
- Pour in the heavy cream, mixing well. Let it simmer for about 3-4 minutes until the sauce thickens slightly.
Cooking
- In a separate pot, bring water to a boil and cook your tortellini according to package instructions.
- Once cooked, drain and add directly to the creamy sauce mixture.
- Gently toss the tortellini in the creamy sauce, making sure every piece is coated.
- Transfer to your favorite bowls and sprinkle with grated Parmesan cheese, if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat by adding a splash of water or broth to the pan to keep the sauce creamy.