Italian Mushroom and Spinach Tortellini Skillet

Italian · 40 min · vegetarian, gluten-free

Shop ingredients

Ingredients

• 4 cups Fresh spinach
• 8 oz Fresh cremini mushrooms
• 20 oz Cheese tortellini (fresh or frozen)
• 3 Garlic cloves
• 2 tbsp Olive oil
• 1 cup Heavy cream
• ½ cup Grated Parmesan cheese
• to taste Salt
• to taste Black pepper

Method

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for 5-7 minutes until browned and tender.
3. Add minced garlic to the skillet and cook for 1 minute until fragrant.
4. Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low.
5. Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
6. Mix in cooked tortellini, then stir in grated Parmesan cheese until melted and well combined.
7. Season with salt and black pepper to taste. Serve hot, garnished with extra Parmesan if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook