Rich, creamy, and ready in just 30 minutes, this ONE POT CREAMY MUSHROOM TORTELLINI WITH SPINACH is dinnertime magic loved by all ages.
A collection of easy one-pot recipes are a must-have for any busy family and I am no exception. A few of my favorites include this 15 Minute One Pot Spaghetti and Meatballs (+ video), One Skillet Mexican Quinoa with Chipotle Lime Crema, and One Skillet Coconut Lime Chicken.Jump to Recipe
Sometimes a person (me!) justs needs a pot full of creamy, cheese-filled pasta. With that in mind, I made this irresistibly delicious ONE POT CREAMY MUSHROOM TORTELLINI WITH SPINACH.
Rich and so creamy (because there is 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. After a long (amazing) weekend, I needed some heavy food to compliment all the delicious heavy food I ate all weekend. I tell myself that my diet starts tomorrow, but I totally know that’s a lie and the chocolate will win.
INGREDIENTS IN THIS ONE POT MUSHROOM TORTELLINI WITH SPINACH
- dry white wine
- vegetable broth
- cheese tortellini
As you can see, this Mushroom Tortellini is not 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.
HOW TO COOK MUSHROOMS
Believe it or not, there is a right, or a better way, to cook mushrooms. Of course, there really are a million ways to cook mushrooms, however, 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.
- Use a damp paper towel to gently remove dirt and clean your mushrooms. If your mushrooms are really dirty, 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.
And that, friends, is how to cook mushrooms so that they are tender and delicious rather than rubbery and flat.
TIPS FOR MAKING THE BEST MUSHROOM TORTELLINI
- 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 instead.
- Pile on the parmesan.
- Just a teeny tiny bit (like 1 tsp) of fresh chopped rosemary is really good sprinkled on top.
If you’re wondering about mushroom tortellini leftovers…well, they’re delicious. I do, however, recommend that you warm them up in the microwave for approximately 30-60 seconds first. Some pasta is better served cold, while others (like this creamy mushroom tortellini goodness) is better hot.
YOU MAY ALSO ENJOY THESE OTHER MUSHROOM RECIPES
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ONE POT CREAMY MUSHROOM TORTELLINI
- 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 + 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 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.
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