RICH, CREAMY, AND READY IN JUST 30 MINUTES, THIS ONE POT CREAMY MUSHROOM TORTELLINI WITH SPINACH IS DINNERTIME MAGIC LOVED BY ALL AGES.Jump to Recipe
Sometimes a person (me!) justs needs a pot full of creamy, cheese-filled pasta. So, with that in mind, I made some. Say hello to this must-have ONE POT CREAMY MUSHROOM TORTELLINI WITH SPINACH.
Rich and so creamy (because there’s cream in there!), these cheesy and delicious carbs are awesome.
It’s what we call a Monday bowl around here (and by we, I mean me).
This One Pot Creamy Mushroom Tortellini is serious comfort food. And on this particular Monday, I need some comfort.
I’m making this a thing, you guys.
It’s officially a new thing here on my blog. Like a series. Because eating from a bowl is better and it just sounds right. yaaaaaas!
Anyway, on this particular Monday, after a long (amazing) weekend, I needed some heavy food to compliment all the delicious heavy food I ate this weekend. I tell myself that my diet starts tomorrow, but I totally know that’s a lie and the chocolate will win.
Sooooo, I lie.
Anyway, don’t lose all faith in this recipe! It does come with mushrooms and spinach which is SUPER good for you, so I’d say this One Pot Creamy Mushroom Tortellini (yes, ONE POT) will be a regular over at my house.
On that note, I am falling asleep at my desk, so I better do some jumping jacks (aka get more coffee).
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Rich, creamy and ready in just 30 minutes, this ONE POT Creamy Mushroom Tortellini with Spinach is dinnertime magic loved by all ages.
- 2 tbsp olive oil divided
- 2 pounds mushrooms cleaned and sliced
- 1 tbsp butter
- 4 shallots minced
- 6 cloves garlic minced
- 1 tbsp fresh thyme chopped
- 1/2 cup dry white wine
- 1 cup vegetable broth
- 5 ounces fresh spinach chopped
- 1 cup cream
- salt and pepper to taste
- 12 ounces cheese tortellini cooked according to package instructions
- grated parmesan cheese for serving
Heat the olive oil in a large skillet over high heat. Once hot, add the sliced mushrooms in a single layer, making sure not to overcrowd the skillet. Cook the mushrooms until they are lightly browned, approximately 3 minutes on each side. Remove the mushrooms from the skillet and transfer to a clean plate. Repeat with the remaining sliced mushrooms and transfer to the plate with the other cooked mushrooms.
Reduce heat to medium. Add the butter to the skillet and add the shallots. Season with a pinch of salt and pepper and sauté for 3-4 minutes, stirring frequently. Add the minced garlic and thyme and sauté for 1 minute more.
Add the white wine to the skillet and scrape up any brown bits stuck to the bottom of the skillet. Allow wine to come to a simmer. Add the vegetable stock and return to a simmer. Reduce heat to low and simmer for 4-5 minutes or until the liquid reduces by half. Add the spinach to the pot and continue to cook until spinach is wilted and fully cooked.
Slowly add the cream to the pot and stir to combine. Remove from heat (do not bring to a boil). Season with salt and pepper, to taste.
Transfer cooked tortellini to the pot with the mushrooms and spinach and gently stir to combine. Serve with freshly grated parmesan cheese, if desired.
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