This Creamy Spinach Mushroom Tortellini is a quick and comforting dinner packed with flavor.
With tender cheese-filled tortellini, earthy mushrooms, and nutrient-rich spinach, it delivers plant-based protein, fiber, and healthy fats in every bite.
Ready in just 20 minutes, it’s a satisfying, weeknight-friendly dish that’s creamy, wholesome, and perfect for meal prep or a cozy family dinner.
Spinach Mushroom Tortellini
Equipment
- 1-Large skillet
- 1-Medium pot
- 1 wooden spoon or spatula
- 1 knife
- 1 cutting board
- 1 measuring cup
- 1 tablespoon
Ingredients
- 20 ounces cheese tortellini
- 1 tablespoon olive oil
- ½ yellow onion diced
- 2 garlic cloves minced
- 10 ounces portabella mushrooms sliced
- Salt to taste
- Black pepper to taste
- ½ teaspoon red pepper flakes optional
- 5 ounces baby spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Prepare the Tortellini: Start by bringing a medium-sized pot of salted water to a gentle boil over high heat. Once boiling, carefully add the cheese tortellini. Stir occasionally to prevent them from sticking together. Cook according to the package instructions until the pasta is al dente, usually about 3–5 minutes. Once cooked, drain the tortellini and set them aside, reserving a small cup of the pasta water in case you want to loosen the sauce later.
- Heat the Olive Oil: While the tortellini is cooking, place a large skillet over medium-high heat and add the tablespoon of olive oil. Allow the oil to warm for about 30 seconds until it becomes shimmering but not smoking. This step ensures the vegetables cook evenly and absorb the flavors of the oil.
- Sauté the Aromatics: Add the diced yellow onion to the hot skillet and sauté for about 2–3 minutes until it begins to soften and become translucent. Next, add the minced garlic and cook for an additional 30–60 seconds, stirring constantly to prevent burning. This combination creates the aromatic base that gives the dish its rich, savory flavor.
- Cook the Mushrooms: Introduce the sliced portabella mushrooms to the skillet. Stir to coat them evenly with the oil, onions, and garlic. Allow them to cook undisturbed for 2–3 minutes to develop a slight golden color, then stir occasionally until they are tender and have released their natural juices, about 5 minutes total. Season the mixture with salt, black pepper, and red pepper flakes if using. Taste and adjust the seasoning as needed.
- Wilt the Spinach: Add the fresh baby spinach to the skillet in small handfuls, stirring gently as you go. The spinach will begin to wilt almost immediately, turning a vibrant green and reducing in volume. Continue cooking and stirring for about 3 minutes, ensuring that all the leaves are evenly coated with the flavorful mushroom and onion mixture.
- Incorporate the Cream: Reduce the heat to low to prevent the cream from boiling. Pour in the heavy cream gradually, stirring continuously to create a smooth and velvety sauce. Allow the cream to warm through and thicken slightly, about 2–3 minutes. Be careful not to let it boil, as this can cause separation.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese over the cream sauce, stirring continuously to melt it completely. This step enriches the sauce, giving it a luscious, silky texture and a savory depth of flavor. Taste the sauce and adjust salt and pepper as needed.
- Combine Pasta and Sauce: Gently fold the cooked tortellini into the skillet, making sure each piece is coated with the creamy mushroom-spinach sauce. If the sauce feels too thick, add a small splash of the reserved pasta water to achieve your desired consistency. Allow the pasta to heat together with the sauce for 1–2 minutes so that the flavors meld perfectly.
- Serve Warm and Garnish: Transfer the creamy tortellini to serving plates or a large serving dish. For added flavor and presentation, sprinkle extra Parmesan cheese on top or a pinch of freshly ground black pepper. Serve immediately while warm, enjoying the rich, creamy texture paired with tender pasta and flavorful vegetables.
Notes
- Use fresh, high-quality cheese tortellini for the best texture and flavor; frozen tortellini works fine but may need an extra minute of cooking.
- When sautéing mushrooms, avoid overcrowding the pan to ensure they brown nicely instead of steaming.
- For extra richness, try substituting half-and-half or a light cream for heavy cream, though the sauce will be slightly less thick.
- Always taste and adjust seasonings gradually—salt, pepper, and red pepper flakes can vary in intensity.
- The dish can be made vegetarian-friendly, but ensure your Parmesan cheese is free from animal rennet if serving strict vegetarians.
Chef’s Secrets: Tips For Perfect Results
One of the key secrets to this dish is layering flavors slowly.
Start with sautéing the onions and garlic until translucent; this builds a strong aromatic foundation.
Cooking the mushrooms properly is crucial—they should develop a slight caramelization to deepen the sauce’s umami.
Adding the spinach just before the cream ensures it stays bright green and retains nutrients.
Stirring the cream and Parmesan off the heat at the end prevents curdling, resulting in a luxuriously smooth sauce.
Small touches, like a pinch of red pepper flakes or a splash of pasta water to loosen the sauce, elevate the dish from good to exceptional.
Serving Suggestions: Pairings And Presentation Ideas
This creamy tortellini is wonderfully versatile.
Serve it as a comforting main course for weeknight dinners, or as part of a larger Italian-inspired spread with a crisp green salad and garlic bread.
For an elegant touch, garnish with freshly grated Parmesan, a sprinkle of crushed red pepper, or a drizzle of high-quality olive oil.
Pair it with a light white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the creamy richness of the sauce without overpowering the delicate flavors of the spinach and mushrooms.
Storage Tips: Keep Pasta Fresh Longer
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
The sauce may thicken upon chilling; gently reheat over low heat with a splash of milk, cream, or reserved pasta water to restore its creamy consistency.
This recipe can also be frozen, though for best results, slightly undercook the pasta before combining with the sauce—reheat slowly to avoid overcooked, mushy tortellini.
Avoid freezing for more than 2 months to maintain flavor and texture.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach, but be sure to thaw and squeeze out excess water first. This prevents the sauce from becoming watery and keeps the flavors concentrated.
2. Can I make this recipe vegan?
Absolutely! Use vegan tortellini, a plant-based cream substitute, and nutritional yeast or vegan Parmesan instead of traditional cheese. The dish will remain creamy and satisfying while fully plant-based.
3. Can I use other types of mushrooms?
Yes, button, cremini, or shiitake mushrooms all work well. Just slice them evenly and sauté until tender to ensure consistent texture and flavor.
4. How can I make the sauce thicker or thinner?
For a thicker sauce, simmer a few extra minutes on low heat after adding the cream and cheese.
To thin it, gradually stir in reserved pasta water or a splash of milk until you reach the desired consistency.
5. Can this recipe be made ahead of time?
Yes, you can prepare the sauce and sautéed vegetables a day in advance. Store separately from the cooked tortellini.
Reheat the sauce gently and toss with freshly cooked or reheated pasta for the best texture and flavor.
