A delicious vegetarian meal that doubles as a saucy side dish, this Creamy Mushroom and Spinach Tortellini is a home-run dinner that’s ready in under 30 minutes!
Tortellini are one of my favorite fridge and freezer staples.
It’s rare that I don’t have a package handy for speedy weeknight dinners or hot lunches to pack the kiddo in her thermos for school.
Right now Florida is flirting with the idea of Fall. We’re not quite feeling a nip in the air but it’s gloomy enough that a big bowl of comfort food is oh so welcome.
Today’s comfort food faceplant is in the form of an ultra luscious and totally delicious Creamy Mushroom and Spinach Tortellini.
Paul and I are absolutely crazy for this tasty tortellini dish and I can’t wait for you to try it!
Creamy Mushroom and Spinach Tortellini Pasta
The recipe below is perfect for our little family of three but if you need more servings, the recipe is easily doubled!
According to Paul the leftovers are also delicious, but I wouldn’t know since soooooomeone ate them all when I was at the gym. Haha!
Creamy Mushroom and Spinach Tortellini
A delicious vegetarian meal that doubles as a saucy side dish, this Creamy Mushroom and Spinach Tortellini is a home-run dinner that's ready in under 30 minutes!
- 1 TBSP olive oil
- 1 cup diced onion
- 12 oz portobello mushrooms (wiped clean and chopped)
- 3 cloves garlic, minced
- 2 tsp Italian seasoning blend
- 1/8 tsp thyme (fresh or dried)
- 1/3 cup dry white wine
- 1 cup heavy whipping cream
- 9-12 oz fresh cheese tortellini
- 1-2 cups chopped fresh baby spinach
- 1/2 cup freshly grated parmesan cheese
- salt + pepper to taste
Heat a large skillet to medium-high heat and add olive oil.
While the veggies cook in steps 3 and 4, cook tortellini in gently boiling water according to package instructions. Set aside.
Add the onion and sauté for 5 minutes, stirring occasionally until the onion has softened and the edges are browned.
Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for approx. 5 min.
Season with salt and pepper. Add white wine and allow it to bubble and cook for about a minute before adding heavy cream.
Add the cream and bring to a vigorous bubble. Reduce the heat to medium-low.
Stir in spinach, cover the pan, and cook for approx. 3 minutes until spinach has wilted and sauce is nice and hot. Lastly stir in the parmesan cheese and cooked tortellini. Give it a taste and adjust salt, pepper, and Italian seasoning to taste. Cook for an additonal minute or so to reheat tortellini and enjoy right away while it's hot and melty!
TIP: If this dish sits too long the tortellini like to drink up the sauce, so try to chow down once its done or keep veggie sauce and tortellini seperate until ready to serve. Garnish with additioanl parmesan cheese if desired and enjoy!
For a filling and complete meal, feel free to serve alongside a side salad, garlic bread, and/or roasted veggies.
Have some basil handy? Fresh basil makes a tasty edible garnish!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Recipe adapted from Salt & Lavender’s Creamy Mushroom and Spinach Gnocchi.
If you get a chance to try this tasty mushroom and spinach tortellini pasta dish, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
even more tasty recipes to make with a package of tortellini:
Have an Instant Pot pressure cooker handy? Try this crazy fast Instant Pot Tortellini recipe!
This time of year I’m head over heels for a piping hot bowl of Vegetable Tortellini Soup. It’s one of those unicorn recipes that’s great the first day and even better the next!
If you stumbled upon this recipe in the Spring or Summer then you’ve gooooot to whip up a big bowl of Caprese Tortellini Pasta Salad. It’s fantastic!