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–+ servings

Creamy Garlic Parmesan Tortellini with Spinach and Mushrooms

Tender cheese tortellini, golden cremini mushrooms, and baby spinach simmered in a velvety garlic parmesan cream sauce in one skillet in 20 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner, Main Course, Pasta
Cuisine: American, Comfort Food, Italian
Ingredients Method

Ingredients
  

Sautéed Mushrooms & Aromatics
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 8 oz baby bella (cremini) mushrooms, sliced
  • 4 cloves garlic, finely minced
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp red pepper flakes (optional)
Tortellini, Cream & Finishing
  • 16 oz refrigerated three-cheese tortellini
  • 1 cup heavy whipping cream
  • 1/2 cup low-sodium vegetable broth (or chicken broth)
  • 1 cup Parmigiano-Reggiano cheese, freshly grated
  • 3 cups fresh baby spinach, packed
  • 1/2 tsp kosher salt (or to taste)
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp fresh Italian flat-leaf parsley, finely chopped

Method
 

Sauté Mushrooms & Simmer Pasta
  1. Heat butter and olive oil in a 12-inch skillet over medium-high heat. Add sliced mushrooms in a single layer and sear undisturbed for 3-4 minutes until golden brown. Stir in minced garlic and Italian seasoning; cook 1 minute until fragrant.
  2. Pour in vegetable broth and heavy cream, scraping up any browned bits on the pan bottom. Add refrigerated tortellini directly into the liquid. Bring to a gentle simmer, cover with lid, and cook on medium-low for 4 minutes until tortellini are tender.
Fold in Cheese & Spinach
  1. Remove lid and reduce heat to low. Add fresh baby spinach and freshly grated parmesan cheese. Gently fold together for 1-2 minutes until spinach is wilted and cheese is completely melted into a silky, velvety cream sauce.
  2. Season with kosher salt and cracked black pepper. Garnish with fresh chopped parsley and extra shaved parmesan. Serve immediately in warm bowls.

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