Creamy Spinach Tortellini Mix (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Salt and pepper as much as you like
02 -
Half a cup parmesan, grated fresh
03 -
Two big handfuls fresh baby spinach
04 -
Eighteen ounces cheese tortellini from the fridge
05 -
One cup heavy cream or whipping cream
06 -
About a third cup chicken broth or dry white wine
07 -
A sprinkle of Italian herbs, about a quarter teaspoon
08 -
Three garlic cloves, finely chopped
09 -
Eight ounces cremini mushrooms, cut into slices
10 -
Half a medium onion, diced
11 -
One tablespoon of butter
12 -
One tablespoon of olive oil
# Instructions:
01 -
Scatter the parmesan on top and let it melt in. Shake on salt and pepper until you’re happy with how it tastes. Pile that hot cheesy tortellini into bowls.
02 -
Toss in the spinach and mix it around so it wilts - that happens quick. The sauce should really look creamy by now, parm’s next up.
03 -
Dump in cream, broth, and those tortellini. Stir well then get a lid on the pan. Drop the heat to medium so everything cooks together, about 5 minutes.
04 -
Now throw in the mushroom slices, garlic, and sprinkle in the herbs. Keep stirring for roughly 5 minutes until the mushrooms shrink and look golden.
05 -
Pop your butter and olive oil in a deep skillet on medium-high. Tip in the chopped onions and cook until they’re soft, which’ll take about 5 minutes.
# Notes:
01 -
Your tortellini actually cooks right there in the sauce, so forget about boiling it first
02 -
Swap the chicken broth for veggie broth if that’s more your style
03 -
Is your sauce too thick? Splash in a bit more cream to fix that