Creamy Spinach Mushroom Tortellini
An irresistably delicious rich and creamy pasta dish that can be ready and on your table in 30 minutes! Cooks in one pot and guaranteed to please even the toughest critic!
Servings 4 servings
- 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.
Serving: 1serving | Calories: 682kcal | Carbohydrates: 73g | Protein: 30g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 123mg | Sodium: 959mg | Potassium: 831mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2053IU | Vitamin C: 10mg | Calcium: 495mg | Iron: 2mg