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Creamy Tortellini with Spinach and Mushrooms Recipe

This creamy tortellini with spinach and mushrooms recipe is a comforting pasta dish loaded with cheesy tortellini, tender spinach, and earthy mushrooms in a luscious cream sauce. Perfect for weeknights, family dinners, or when you’re craving a cozy and flavorful one-pan meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 1 pound cheese tortellini fresh or refrigerated
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 8 ounces mushrooms sliced (baby bella or cremini work best)
  • 2 cups fresh spinach loosely packed
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
Optional Add-ins
  • Grilled chicken or cooked sausage for extra protein
  • Red pepper flakes for a little kick
  • Sun-dried tomatoes for extra tang
  • A splash of white wine to deglaze the pan
  • Fresh basil or parsley for garnish

Equipment

  • Large pot for boiling pasta
  • Large skillet or sauté pan
  • Wooden spoon
  • Measuring cups/spoons
  • Cheese grater

Method
 

Cook the tortellini:
  1. Bring a large pot of salted water to a boil. Cook the tortellini according to package directions, usually 3–4 minutes. Drain and set aside.
Sauté mushrooms and garlic:
  1. In a large skillet, heat butter and olive oil over medium-high heat. Add mushrooms and sauté until golden brown and caramelized, about 5 minutes. Add garlic and cook for another minute.
Build the sauce:
  1. Pour in the heavy cream, reduce heat to medium, and stir in Italian seasoning. Let it simmer gently for 3–4 minutes until slightly thickened.
Add spinach:
  1. Toss in the spinach and stir until wilted, about 2 minutes.
Cheesy finish:
  1. Stir in the parmesan cheese until melted and smooth.
Combine pasta and sauce:
  1. Add cooked tortellini to the skillet and toss gently to coat in the creamy mushroom sauce. Season with salt and pepper.
Serve hot:
  1. Garnish with fresh basil or parsley, and sprinkle with extra parmesan if you like.

Notes

Creamy Tortellini with Spinach and Mushrooms Recipe – Helpful Tips

Cooking Tips & Techniques
  • Sauté for depth: Cook mushrooms in a hot skillet without crowding them—this allows them to brown and release that earthy flavor instead of steaming.
  • Garlic timing: Add garlic after the mushrooms soften to prevent burning and bitterness.
  • Tortellini doneness: Boil tortellini just until al dente; they’ll continue to soften once tossed in the cream sauce.
  • Creamy sauce hack: Use a splash of reserved pasta water when combining the cream and cheese for silky, clingy sauce.
  • Spinach trick: Add fresh spinach at the very end so it stays bright green and just wilted.
Serving Suggestions
  • Classic pairing: Serve with garlic bread or a crisp baguette to soak up every drop of the creamy sauce.
  • Light side: A simple arugula salad with lemon vinaigrette balances the richness.
  • Extra garnish: Top with shaved Parmesan, fresh basil, or a pinch of red pepper flakes for heat.
  • Family-style: This dish shines in a big serving bowl at the center of the table with everyone grabbing a spoonful.
Make-Ahead & Storage
  • Prep ahead: Chop mushrooms and garlic a day before; store covered in the fridge.
  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Not ideal—tortellini and cream sauce can separate and turn grainy. If freezing, undercook pasta slightly and add a fresh splash of cream when reheating.
  • Reheating: Warm gently on the stove over medium-low with a splash of milk or broth to loosen the sauce.
Tasty Variations to Try
  • Extra spice: Stir in a spoonful of Calabrian chili paste or crushed red pepper.
  • Veggie-packed: Add zucchini, peas, or roasted red peppers along with spinach.
  • Protein boost: Toss in grilled chicken, Italian sausage, or shrimp for a heartier meal.
  • Low-carb swap: Replace tortellini with zucchini noodles or spaghetti squash.
  • International twist: Use coconut milk instead of cream and add curry powder for an Indian-inspired fusion.