Creamy Tortellini with Spinach and Mushrooms
25 minServes 4
A one-skillet pasta dish with sautéed mushrooms and onions in a cream sauce, finished with wilted spinach and parmesan.
| prepChop onion and mince garlic | |||||
| prepSlice cremini mushrooms | |||||
| prepGrate parmesan cheese | |||||
| 15 ml olive oil | Sauté oil, butter & onion, 5 min | Add mushrooms, garlic & seasoning, sauté 5 min | Add broth, cream & tortellini, cover, cook 5 min | Uncover, stir in spinach until wilted, 1–2 min | Stir in parmesan, season with salt & pepper |
| 15 g butter | |||||
| 1/2 medium onion, chopped | |||||
| 225 g cremini mushrooms, sliced | |||||
| 3 cloves garlic, minced | |||||
| 1/4 teaspoon Italian seasoning | |||||
| 80 ml chicken broth or dry white wine | |||||
| 240 ml heavy whipping cream | |||||
| 2 (255 g) packages refrigerated cheese tortellini | |||||
| 60 g packed fresh baby spinach | |||||
| 50 g freshly grated parmesan cheese | |||||
| Salt & pepper to taste | |||||
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