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One-Pot Creamy Spinach Mushroom Tortellini Recipe is an easy and delicious meatless dinner bursting with tender spinach and juicy, perfectly cooked mushrooms. Ready in just 30 minutes, the whole family will love this comforting weeknight pasta recipe.
Creamy Spinach Mushroom Tortellini
Sometimes a person (me!) just needs a pot full of creamy, cheese-filled pasta. With that in mind, I made this irresistibly delicious spinach and mushroom one-pot tortellini smothered in the most luscious cream sauce you will ever taste!
So rich and so creamy (because, yes, there is heavy cream in there!), these cheese-filled pasta pillows will have your whole family singing praises.
It’s what we call “a bowl of the Monday’s” around here (and by we…I mean me).
Anyway, this creamy mushroom tortellini recipe is serious comfort food. Because yes, after a long (and amazing) weekend, I needed some heavy food to compliment all the delicious heavy food I ate all weekend. I tell myself that I’ll start eating healthier tomorrow, but I totally know that’s a lie. The pasta and chocolate will win.
Get ready because this easy recipe will quickly become your go-to weeknight dinner whenever you’re craving something easy, filling, and super comforting.
Ingredients
- Mushrooms
- Butter
- Shallots
- Garlic
- Thyme
- Dry white wine
- Vegetable broth
- Spinach
- Heavy whipping cream
- Cheese tortellini
- Parmesan cheese
As you can see, this mushroom tortellini recipe isn’t all unhealthy. I mean, those mushrooms and that spinach are super good for you.
Plus dairy is packed with protein and calcium, so at least we know we’ll have strong bones and repaired muscles…as soon as you can remove yourself from the sofa…because this will put you in one of the most amazing food comas…like, ever.
Don’t worry, it’s totally worth it.
What is the best tortellini to use for this recipe?
Feel free to use fresh tortellini (found in the refrigerated section at your local grocery store), dried, or even frozen tortellini. I chose to add three cheese tortellini, but mushroom, spinach, or pancetta-filled tortellini would also be delicious.
Are the leftovers good the next day?
Leftover creamy mushroom tortellini is delicious the next day. I do recommend that you reheat your pasta in the microwave, however, as it is a million times better warm than cold.
What mushrooms are best in this recipe?
You can use any of your favorite mushrooms. Feel free to purchase whole mushrooms and slice them yourself, or buy them pre-sliced and save a few minutes of prep time. My top mushroom picks include,
- White mushrooms
- Cremini mushrooms
- Baby Bella mushrooms
Optional veggie and meat additions?
This easy pasta dish would be delicious with:
- Lamb chops marinade or pork chops
- Mild Italian sausage
- Artichoke hearts
- Kale
- Roasted cherry tomatoes
- Sun-dried tomatoes
How to Cook Mushrooms
Believe it or not, there is a right – or better way – to cook mushrooms. Of course, there really are a million ways to cook mushrooms, but I find that this method provides the most tender, perfectly browned, and never soggy, sautéed mushrooms. Preparing properly cooked mushrooms is especially important for dishes where mushrooms are the star ingredient, as in this mushroom tortellini recipe.
- Use a damp paper towel to clean your mushrooms and gently remove any dirt. If your mushrooms are really dirty, briefly submerge them in cold water and transfer directly to a soft towel to dry completely. The mushrooms need to be completely dry before cooking.
- Halve, quarter, slice each mushroom.
- Heat a large skillet over high heat. You want a hot skillet. Add the olive oil (you only need a very thin layer to coat the surface of the pan).
- Add mushrooms in a single layer.
- Cook for approximately 4 minutes before flipping over to sauté the other side.
- Do not overcook. Do not allow mushrooms to cook in their own juices – this means that you’ll want to remove them before they’re cooked fully.
And that, friends, is how to cook mushrooms so that they are tender and delicious rather than rubbery and flat.
Learn more, Sauteed Mushrooms (How to Cook Mushrooms)
How to Cook Creamy Mushroom Tortellini
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Cook the mushrooms – Heat the olive oil in a large skillet over high heat. Make sure your skillet is 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 4 minutes on each side. Remove to a clean plate and repeat with the remaining sliced mushrooms.
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Cook the aromatics – Reduce heat to medium. To the same skillet add the butter and shallots. Season with a pinch of salt and black pepper and sauté for 3-4 minutes, stirring frequently. We want the shallots to be tender and translucent, not browned (reduce heat if necessary). Add the minced garlic and thyme and sauté for about 1 more minute.
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Deglaze the pan with a splash of white wine. Scrape up any brown bits stuck to the bottom of the skillet. Allow the wine to come to a simmer over medium-high heat before adding the vegetable stock. Return to a simmer. Reduce heat to low and simmer for 4-5 minutes or until the liquid reduces by half. Add the baby spinach to the skillet and continue to cook until spinach is wilted and fully cooked.
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Make your cream sauce. Reduce heat to medium. 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.
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Put it all together. Transfer pre-cooked tortellini to the pot. Return the cooked mushrooms to the pan. Gently stir to combine. Serve with freshly grated parmesan cheese, if desired.
Depending on what type of tortellini you use will determine when you should cook them. Read the package directions and cook tortellini until al dente to avoid over-cooked, soggy noodles. Be sure to drain well, removing any excess pasta water before adding the tortellini to the pot.
Tips and Tricks
- If you’re not into cooking with wine, that’s ok. Simply replace the wine with additional vegetable broth.
- Add the spinach just after the cream is hot and, therefore, shortly before serving. Spinach loses its vibrancy and life the longer it cooks.
- DO NOT boil the cream. Just don’t. Promise?
- Yes, get the cream hot, but do not boil.
- Add some chicken.
- No tortellini? No worries. Add regular pasta or ravioli instead.
- Pile on the parmesan.
- Just a teeny tiny bit (like 1 tsp) of fresh chopped rosemary is really good sprinkled on top. The same can be said about crushed red pepper.
If you try making this One Pot Creamy Mushroom Tortellini, please leave me a comment and let me know! I always love to read your thoughts and feedback!
More Mushroom Recipes,
One-Pot Mushroom Rice Pilaf Recipe
Chicken and Butternut Squash Recipe with Mushrooms
Cheesy Mashed Potato and Herb Stuffed Mushrooms
Mushroom, Spinach, and Goat Cheese Quesadillas
DON’T FORGET TO PIN AND SHARE THIS MUSHROOM TORTELLINI RECIPE FOR AN EASY AND COMFORTING DINNER THE WHOLE FAMILY WILL LOVE.
One-Pot Creamy Mushroom Tortellini Recipe with Spinach
Ingredients
- 2 tablespoon olive oil, divided
- 2 pounds mushrooms, cleaned and sliced
- 1 tablespoon butter
- 4 shallots, minced
- 6 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- ½ cup dry white wine
- 1 cup vegetable broth
- 5 ounces fresh spinach, chopped
- 1 cup heavy cream
- salt + pepper, to taste
- 12 ounces cheese tortellini, cooked according to package instructions
- grated parmesan cheese, for serving
Instructions
- 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 4 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.
Notes
- Substitute the white wine with equal parts vegetable broth or low-sodium chicken broth.
- Be careful not to boil the cream.
- Add some meat: chicken, shrimp, beef, sausage, etc.
- No tortellini? substitute with regular pasta or ravioli instead.
- Just a teeny tiny bit (like 1 tsp) of fresh chopped rosemary is really good sprinkled on top. The same can be said about crushed red pepper.
- For a lighter sauce, use half-and-half in place of heavy whipping cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good and easy. Could just use a few more spices. Will make again.
I’m glad you found the recipe easy and tasty! Adding a pinch of red pepper flakes, some garlic powder, or fresh herbs like basil or thyme can help enhance the flavor next time. Thanks for the feedback—I hope your next batch turns out even better!
Any chance I can sub coconut milk for dairy?
Certainly! When substituting coconut milk for heavy cream, it’s best to use full-fat coconut milk to achieve a similar level of creaminess. Full-fat coconut milk will help maintain the rich texture that heavy cream typically provides. Just keep in mind that coconut milk can add a slight coconut flavor to the dish.
Made this tonight. Was delicious! I substituted vegetable broth with chicken broth, used basil instead of spinach and red onion instead of shallots (as that was all I had in hand.
Thanks Tracey 🙂
So easy but tastes like it takes hours to cook. Up there as one of our favorite dishes for company!