Creamy Spinach Mushroom Tortellini
A creamy, one-pan pasta dish made with tender cheese tortellini, savory mushrooms, and fresh spinach simmered in a rich garlic cream sauce. Quick, comforting, and ready in just 20 minutes — perfect for an easy vegetarian dinner any night of the week.
Equipment
- 1 large pot – for boiling tortellini
- 1 large skillet – for making the sauce
- 1 Wooden spoon (for stirring)
- 1 sharp knife (for chopping vegetables)
- 1 cutting board – for preparing ingredients
- 1 measuring cup – for cream and cheese
- 1 colander (for draining pasta)
Ingredients
- 20 ounces cheese tortellini
- 1 tablespoon olive oil
- ½ yellow onion diced
- 2 cloves garlic minced
- 10 ounces portabella mushrooms sliced
- Salt and black pepper to taste
- ½ teaspoon red pepper flakes optional
- 5 ounces baby spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Boil the Tortellini to Perfection: Begin by filling a large pot with water and bringing it to a rolling boil over high heat. Once boiling, add a generous pinch of salt—this enhances the flavor of the pasta from within. Gently add the cheese tortellini and stir to prevent them from sticking together. Cook according to the package directions, typically about 3 to 5 minutes, until the tortellini float to the surface and are tender but not mushy. Once cooked, carefully drain the pasta in a colander and set it aside. For best results, drizzle a touch of olive oil over the tortellini and toss lightly to prevent clumping while you prepare the sauce.
- Sauté the Aromatics for Flavor Base: While the tortellini cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil begins to shimmer, add the diced onion and sauté for about 2 to 3 minutes, stirring often until it turns translucent and slightly golden around the edges. This builds a fragrant base that enhances the creaminess of the sauce later. Add the minced garlic next, stirring for about 30 seconds just until aromatic. Be careful not to brown the garlic—its delicate flavor can quickly turn bitter if overcooked.
- Cook the Mushrooms Until Golden and Tender: Add the sliced portabella mushrooms to the skillet with the sautéed onion and garlic. Stir to coat the mushrooms evenly in the aromatic oil. Allow them to cook undisturbed for the first minute—this helps them sear and develop a deep, savory flavor. Continue sautéing for about 5 to 6 minutes, stirring occasionally until the mushrooms release their natural moisture, shrink in size, and take on a beautiful golden-brown hue. Season with salt, freshly cracked black pepper, and red pepper flakes (if you like a gentle heat). This step infuses the sauce with rich umami depth and subtle spice.
- Wilt the Spinach for Freshness: Once the mushrooms are tender and caramelized, add the baby spinach directly into the skillet. The spinach will look like a lot at first, but it will quickly wilt down as it cooks. Gently stir and fold the greens into the mushroom mixture for about 2 to 3 minutes until the leaves are soft and vibrant green. This step not only adds freshness and color but also brings a nutritious boost to your creamy pasta dish.
- Create the Creamy Parmesan Sauce: Reduce the heat to low to prevent the cream from curdling. Slowly pour the heavy cream into the skillet, stirring continuously to combine it with the mushrooms, spinach, and aromatics. Allow the mixture to gently simmer for about 2 minutes until it slightly thickens and becomes smooth and velvety. Gradually sprinkle in the grated Parmesan cheese while stirring constantly to help it melt evenly into the sauce. The cheese will enrich the sauce with a nutty, savory flavor and give it a luxurious texture. If the sauce becomes too thick, you can add a few tablespoons of the reserved pasta water to loosen it up to your preferred consistency.
- Combine the Tortellini and Sauce: Once the sauce reaches a creamy, silky texture, add the cooked tortellini directly into the skillet. Use a spatula or large spoon to gently toss and fold the pasta, making sure every piece of tortellini is generously coated in the rich, cheesy sauce. Allow the pasta to heat through for 2 to 3 minutes over low heat so that all the flavors blend beautifully together. Taste and adjust seasoning with extra salt or pepper if needed.
- Serve and Garnish Beautifully: When everything is hot and perfectly creamy, remove the skillet from the heat. Transfer the creamy spinach mushroom tortellini to individual serving bowls or plates. For a finishing touch, sprinkle extra grated Parmesan cheese over the top and a pinch of crushed red pepper flakes if you like a touch of heat. A drizzle of olive oil or a dash of freshly cracked pepper adds extra richness and aroma. Serve immediately while warm and enjoy this comforting, restaurant-style pasta right at home.
Notes
- Use fresh cheese tortellini for the best flavor and texture; frozen varieties also work but may need a minute longer to cook.
- Sauté mushrooms until golden brown to deepen the flavor and remove excess moisture.
- For extra creaminess, add a tablespoon of cream cheese along with the heavy cream.
- Use freshly grated Parmesan for a smoother sauce — pre-shredded cheese doesn’t melt as well.
- Add a splash of reserved pasta water to loosen the sauce if it becomes too thick.
- Spinach can be substituted with kale or Swiss chard for a slightly earthier flavor.
- To make it lighter, swap heavy cream for half-and-half or evaporated milk.
- A pinch of nutmeg or lemon zest can brighten up the sauce beautifully.
- Always taste and adjust seasoning before serving for perfect balance.
- Serve immediately for the creamiest, freshest texture and flavor.
