Spinach Tortellini With Creamy Mushroom Sauce

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.

Cuisine: Italian

Courses: Sauces & Condiments

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

1 lb Spinach tortellini
1 tbsp Olive oil
1 medium Onion, diced
8 oz Mushrooms, sliced
2 cloves Garlic, minced
1/4 cup White wine
1 cup Heavy cream
1/2 cup Chicken or vegetable broth
1/2 cup Parmesan cheese, grated
to taste Salt and freshly ground pepper
1 tsp Fresh lemon juice
1/2 cup Frozen peas, cooked (optional)

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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Read it online: https://www.chefs-mate.com/recipe/spinach-tortellini-with-creamy-mushroom-sauce/