Creamy Tortellini with Spinach and Mushrooms
A delightful dish combining comforting tortellini with rich spinach, mushrooms, and a creamy sauce, perfect for busy weeknights or relaxing dinners.
Ingredients
Pasta
- 12 oz tortellini (fresh or frozen)
Vegetables
- 2 cups spinach (fresh)
- 1 cup mushrooms (sliced)
- 1 large onion (caramelized)
- 2 cloves garlic (minced)
Sauce
- 1 cup heavy cream Substitute with half-and-half for a lighter option.
- 1/2 cup Parmesan cheese (grated)
Cooking Essentials
- 2 tbsp olive oil
- to taste Salt and pepper
Instructions
Preparation
- Begin by boiling salted water in a large pot. Cook the tortellini according to package instructions until they are al dente. Drain, reserving a bit of the pasta water, and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 10-15 minutes, until they are golden brown and caramelized.
- Add the minced garlic and sliced mushrooms to the skillet. Sauté until the mushrooms are tender and the garlic is fragrant, about 3-5 minutes.
- Stir in the fresh spinach and cook until it wilts down, which should take just a minute or two.
Making the Cream Sauce
- Pour in the heavy cream and add the grated Parmesan cheese. Gently stir until the cheese melts and the sauce becomes creamy. If it's too thick, add a splash of the reserved pasta water to reach your desired consistency.
Combining Ingredients
- Add the cooked tortellini to the skillet, gently tossing to coat them evenly with the creamy sauce.
- Season with salt and pepper to taste. Serve immediately for a comforting and satisfying meal.
Notes
Feel free to substitute spinach with kale or another leafy green, and use any type of mushrooms you prefer. For a lighter option, you could swap the heavy cream for half-and-half or a non-dairy cream alternative.