Description
This creamy tortellini with spinach and mushrooms is the ultimate one-pot comfort meal. It comes together in under 30 minutes with cheesy tortellini, fresh spinach, and earthy mushrooms in a rich garlic-Parmesan cream sauce. Perfect for busy weeknights or cozy weekends at home.
Ingredients
20 oz cheese tortellini (refrigerated or frozen)
8 oz mushrooms, sliced (button or cremini)
2 cups fresh spinach (baby spinach recommended)
1 cup heavy cream
½ cup Parmesan cheese, grated
3 garlic cloves, minced
2 tbsp olive oil
Salt and black pepper, to taste
Optional Add-ins: red pepper flakes, toasted pine nuts, roasted red peppers
Instructions
- Cook the tortellini in salted boiling water according to package directions. Reserve ½ cup pasta water, then drain.
In a large skillet, heat olive oil over medium. Add garlic and sauté for 30 seconds until fragrant.
Stir in mushrooms and cook for 4–5 minutes until golden and softened.
Pour in heavy cream and simmer for 2 minutes. Add a splash of pasta water if you prefer a thinner sauce.
Add tortellini and Parmesan to the skillet, stirring until coated in sauce.
Fold in spinach and cook for 1–2 minutes until just wilted. Season with salt and pepper.
Serve warm with extra Parmesan and a sprinkle of red pepper flakes if desired.
Notes
Swap spinach with baby kale or arugula for variety.
To make it lighter, use half-and-half instead of cream.
Add chicken, shrimp, or sausage to make it a heartier meal.
Leftovers keep in the fridge for up to 3 days. Reheat with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pot, Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 ¼ cups
- Calories: ~480
- Sugar: 4g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0 g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 95mg
Keywords: creamy tortellini with spinach and mushrooms, easy one-pot pasta, 30-minute dinner, weeknight pasta
