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Creamy Spinach Mushroom Tortellini Recipe

Creamy Spinach Mushroom Tortellini Recipe
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★★★★★

5 from 28 reviews

A rich and comforting Creamy Spinach Mushroom Tortellini recipe featuring tender cheese tortellini tossed in a luscious cream sauce with sautéed portabella mushrooms, fresh baby spinach, and Parmesan cheese. This dish combines hearty flavors and creamy textures, perfect for a satisfying vegetarian dinner.

Ingredients

Scale

Paste and Vegetables

  • 1 20 Ounce Package Cheese Tortellini
  • 1/2 Yellow Onion, diced
  • 2 Cloves Garlic, minced
  • 10 Ounces Portabella Mushrooms, sliced
  • 5 Ounces Baby Spinach

For the Sauce and Seasoning

  • 1 Tablespoon Olive Oil
  • 1 Cup Heavy Cream
  • 1/2 Cup Parmesan Cheese
  • Salt, to taste
  • Black Pepper, to taste
  • 1/2 Teaspoon Red Pepper Flakes (optional)

Instructions

  1. Cook the tortellini: Prepare the cheese tortellini according to the package instructions, usually boiling in salted water until they float or are al dente. Drain and set aside.
  2. Sauté the aromatics and mushrooms: Heat olive oil in a large skillet over medium-high heat. Add the diced onion, minced garlic, and sliced portabella mushrooms. Cook, stirring occasionally, until the onions are translucent and mushrooms are tender, about 5 minutes.
  3. Season the mixture: Add salt, black pepper, and red pepper flakes if using. Stir well to combine the flavors.
  4. Add the spinach: Toss in the baby spinach and cook, stirring frequently, until it wilts, approximately 3 minutes.
  5. Create the creamy sauce: Reduce the heat to low and pour in the heavy cream. Stir gently to mix the cream with the vegetables.
  6. Add Parmesan cheese: Sprinkle in the Parmesan cheese and stir continuously until it melts and the sauce thickens slightly.
  7. Combine pasta with sauce: Add the cooked tortellini to the skillet and toss well, ensuring the pasta is evenly coated in the creamy mushroom and spinach sauce.
  8. Serve immediately: Transfer to plates or bowls and enjoy this warm, creamy, and savory tortellini dish.

Notes

  • Use fresh Parmesan cheese for the best flavor and texture in the sauce.
  • For a lighter option, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich and creamy.
  • Red pepper flakes are optional but add a nice mild heat to balance the creaminess.
  • To make this dish vegan, replace tortellini with vegan pasta, use a plant-based cream substitute, and vegan Parmesan alternatives.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Creamy tortellini, spinach mushroom pasta, vegetarian Italian recipe, cheesy tortellini, quick creamy pasta dish

Find it online: https://thefoodrecipe.com/creamy-spinach-mushroom-tortellini-recipe/