Creamy Mushroom Spinach Tortellini
This Creamy Mushroom Spinach Tortellini is SO EASY! Tender cheese tortellini in a luscious creamy sauce with fresh spinach and earthy mushrooms.
Equipment
- Large Pot
- Large Skillet
- Wooden Spoon or Spatula
- Colander
- Measuring cups and spoons
- Grater
Ingredients
- 8 oz cheese tortellini
- 2 cups fresh spinach
- 1 cup mushrooms sliced
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper freshly cracked
- 1/4 cup grated Parmesan cheese
- salt to taste
Instructions
- Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil. Add the cheese tortellini and cook according to the package instructions (about 3 to 5 minutes) until al dente. Reserve 1/4 cup pasta water, then drain tortellini in a colander and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté for about 5 minutes until browned and moisture is released. Stir in minced garlic and cook for 1 to 2 minutes until fragrant.
- Add fresh spinach to the skillet and stir continuously as it wilts down, about 2 minutes. Sprinkle in dried oregano, black pepper, and salt to taste, mixing well to combine flavors.
- Pour in heavy cream and stir to combine. Let simmer gently for 3 to 4 minutes until sauce thickens slightly. Add reserved pasta water as needed to loosen sauce to desired consistency.
- Add cooked tortellini to the skillet and toss gently to coat evenly with sauce. Sprinkle grated Parmesan cheese over the top and stir until melted and incorporated.
- Taste and adjust seasoning if needed. Serve warm, optionally with extra Parmesan or a drizzle of olive oil.
Notes
- You can substitute heavy cream with half-and-half or plant-based cream for a lighter or dairy-free option.
- Use whole wheat or gluten-free tortellini for dietary preferences or added fiber.
- Add extra vegetables like bell peppers or cherry tomatoes to boost nutrition and color.