Italian Mushroom and Spinach Tortellini Skillet
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 40 min · vegetarian
524 cal
22g protein
64g carbs
20g fat
per serving · estimated
Ingredients
- 2 cups Fresh spinach
- 4 oz Fresh cremini mushrooms
- 10 oz Cheese tortellini (fresh or frozen)
- 2 Garlic cloves
- 1 tbsp Olive oil
- 1/2 cup Heavy cream
- 1/4 cup Grated Parmesan cheese
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- 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.
- 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.
- Add minced garlic to the skillet and cook for 1 minute until fragrant.
- Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low.
- Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- Mix in cooked tortellini, then stir in grated Parmesan cheese until melted and well combined.
- 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.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.