Spinach Tortellini With Creamy Mushroom Sauce

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Servings: 4 Difficulty: Intermediate
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Rich, earthy mushroom sauce coats tender spinach-filled pasta in this comforting Italian-inspired dish.
Spinach Tortellini With Creamy Mushroom Sauce recipe image
Spinach Tortellini With Creamy Mushroom Sauce recipe image
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Spinach Tortellini With Creamy Mushroom Sauce

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 450

Description

This Spinach Tortellini with Creamy Mushroom Sauce is a quick yet elegant weeknight dinner that feels luxurious without the fuss. The dish features tender spinach-filled tortellini swimming in a velvety, savory sauce made from sauted mushrooms, onions, and a touch of white wine. Its hearty enough to satisfy a hungry crowd but light enough to serve as a sophisticated starter. Perfect for busy evenings when you crave restaurant-quality flavor, this recipe comes together in under 30 minutes. Garnish with fresh herbs or a squeeze of lemon for brightness. It pairs beautifully with a crisp green salad or crusty bread to soak up the remaining sauce.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Cook the spinach tortellini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the tortellini.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the diced onion and sliced mushrooms. Saut for 5-7 minutes until the mushrooms are browned and the onions are softened.
  3. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes.
  4. Reduce heat to medium-low. Stir in the heavy cream and broth. Simmer gently for 3-5 minutes until the sauce begins to thicken slightly. Do not boil vigorously.
  5. Stir in the grated Parmesan cheese, lemon juice, salt, and pepper. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  6. Add the cooked tortellini (and peas, if using) to the skillet with the sauce. Toss gently to coat the pasta evenly. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 12g60%
Cholesterol 85mg29%
Sodium 520mg22%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 4g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute heavy cream with coconut cream or cashew cream, use vegetable broth, and omit the Parmesan cheese or use a nutritional yeast substitute.

Use cremini or shiitake mushrooms for a deeper, more robust flavor compared to white button mushrooms.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore the sauce's consistency.

Garnish with fresh basil or parsley before serving for a pop of color and freshness.

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