This Creamy Spinach Mushroom Tortellini is an easy to make recipe that is rich, creamy and full of flavor. Ready and on your table in just 30 minutes!
KEEP IT SIMPLE IN THE KITCHEN
Sometimes you just need a creamy, cheesy pasta dish to end a rough or busy day. Because there is simply something comforting about curling up to a bowl of pasta that cannot be denied. Am I right?
And when a dish is as incredibly delicious as this Creamy Spinach Mushroom Tortellini, you cannot deny yourself the indulgence. I know I can’t!
This dish is so good that I found myself standing at the fridge with a fork, with the door wide open, devouring a few (or maybe more 😉 ) bites of this dish. Yes, even cold this dish is scrumptious. Once I made this dish, my husband and I were simply hooked.
YOU WILL BE HOOKED, TOO!
So when I say this Creamy Spinach Mushroom Tortellini dish is true comfort food – believe me! Get the ingredients for this recipe and don’t forget your favorite dipping bread to go along with it. You’re going to want something to mop up any leftover sauce.
INGREDIENTS NEEDED FOR THIS CREAMY SPINACH MUSHROOM TORTELLINI
Full recipe with directions for this Creamy Spinach Mushroom Tortellini can be found via the printable recipe card below. Simply scroll down – be sure to save it to Pinterest for later or hit the print button!
- Olive oil
- Yellow onion
- Mushrooms (I use baby bella)
- Parmesan cheese
- Asiago cheese
- Vegetable broth (low-sodium or unsalted)
- Unsalted butter
- Seasonings: salt, pepper, and parsley
- Half and half
- Minced garlic
- Optional garnishments: parmesan cheese, asiago cheese, parsley, red pepper flakes
It’s a one pot comfort dish if there ever was one. If you’re not a fan of mushrooms and/or spinach, you can easily swap those vegetables out for ones you do prefer.
- Red bell pepper (raw or roasted)
Get creative and add in what works for your taste preferences.
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HOW TO PROPERLY SAUTE MUSHROOMS
Believe it or not, there is a better way to sauté mushrooms so that you don’t end up with watery, soggy ones. Through trial and error, this is my favorite method of getting perfectly cooked, crispy around the edges mushrooms
The key is a very hot pan. The heat will create steam, releasing a lot of the water from the mushrooms. This is how you sauté them without resulting in watery, soggy mushrooms! Low or medium heat will only keep water in the pan.
- Wash mushrooms thoroughly. I find that running them under cold water and rubbing the dirt off with my fingers to be the best method. Once clean, transfer them to a drying dish or paper towels to dry.
You want to make sure the mushrooms are completely dry before cooking them. The less water – the better.
- Rub each mushroom with the towel to remove any excess water.
- Slice the mushrooms as thinly or as thickly as you’d like. I prefer mine somewhere in the middle.
- Place a large skillet over high heat. This is the key to getting perfectly sautéed mushrooms.
- Add the olive oil and make sure the entire surface is coated. I recommend using a basting brush to coat the pan.
- Once the oil is hot, add the mushrooms in a single layer and spaced out. You may need to work in batches.
- Sauté for approximately 3-5 minutes before flipping. Sauté time will be dependent on how thickly sliced the mushrooms are.
MORE COMFORTING PASTA DISHES TO TRY
If you’re a fan of this pasta dish, then you’re in for a real treat! Here are some of our favorite pasta dishes. So get your comfy pants on, whip up a dish, bake that dipping bread, and curl up to a bowl of one of these recipes!
- Creamy Spinach and Sun Dried Tomato Turkey Sausage Pasta
- Cheesy Buffalo Chicken Pasta
- Roasted Red Pepper Rigatoni
- Ultra Creamy Beef and Shells
- One Pot Sausage Tortellini Tomato Soup
LOOKING FOR LIGHTER OPTIONS?
If you’re looking for lighter, more low-carb options, then here are a few of my favorite recipes using zucchini noodles in replacement of the pasta. I promise you won’t miss the pasta too much with these dishes.
- Zucchini Lasagna Roll Ups
- Creamy Chicken Zucchini Enchiladas
- Simple Teriyaki Shrimp over Zucchini Noodles
- Pesto Spinach Cauliflower Alfredo Zoodles with Scallops
- Garlic Parmesan Ricotta Zoodles
If you end up making this Creamy Spinach Mushroom Tortellini dish – please leave a comment below and let me know what you think! Or be sure to tag me on Instagram (@withpeanutbutterontop) so that I can see your remakes. I love reading your thoughts, dietary swaps and any feedback you have!
Creamy Spinach Mushroom Tortellini
- 20 ounces cheese tortellini, (cooked according to the directions on package)
- 1 tablespoon olive oil
- 1 pound mushrooms, (sliced or quartered)
- 1 tablespoon unsalted butter
- 2/3 cup yellow onion, (finely chopped)
- salt and pepper
- 1 tablespoon minced garlic, (approximately 3 cloves)
- 1 cup low-sodium vegetable broth
- 2 cups raw baby spinach, (roughly chopped)
- 2 cups half and half
- 1/3 cup parmesan cheese, (freshly grated)
- 1/3 cup asiago cheese, (freshly grated)
- 1 tablespoon freshly chopped parsley
- 1 tablespoon cornstarch + 1 tablespoon water, (mixed well)
- freshly chopped parsley
- freshly grated parmesan or asiago cheese
- red pepper flakes
- Heat olive oil in a large skillet over high heat. Once the oil is hot, add the sliced mushrooms in a single layer. You may need to work in batches.Allow the mushrooms to sauté for 3-5 minutes before flipping. Time will be dependent on how thickly/thinly sliced the mushrooms are. You want a light brown, slightly seared finish.Repeat with remaining batches, if needed, and transfer to a plate and cover to keep warm.
- Reduce the heat to medium. Add the butter and allow it to melt. Once the butter is starting to bubble, add the chopped onion. Allow the onion to saute for 3-4 minutes, or until translucent.Season with salt and pepper, to taste. Add minced garlic and saute 30-60 seconds, or until fragrant.
- Pour in the vegetable broth and scrape along the bottom of the pan to lift up any brown bits that may be sticking from sautéing. Allow the broth to simmer for 3-4 minutes.
- Once the broth has reduced by almost half, add the chopped spinach and cook until wilted. Reduce the heat to low.
- Pour in the half and half and stir to throughly combine. Stir in the parmesan cheese and the asiago cheese. Stir until both cheeses are melted and mixed in. Add freshly chopped parsley and stir.Taste test the sauce and season with additional salt and pepper, if needed, and to taste.
- Combine 1 tablespoon of cornstarch with 1 tablespoon of water. Mix well.Pour half into the sauce and stir continuously until the sauce thickens. You don't want too thick of sauce, as the pasta will absorb a lot of it once added and resting. Allow the sauce to simmer for 3-4 minutes until it has reduced. Add the other half of the cornstarch mix, if needed.
- Stir in the cooked pasta and mushrooms to warm. Serve garnished with extra parmesan/asiago cheese, freshly chopped parsley, and red pepper flakes.