Creamy Spinach Mushroom Tortellini is an clean to make recipe with the great wealthy and creamy sauce! prepared in 15 mins that is the correct pasta for an smooth dinner! To make this tortellini recipe you will start with boiling your water and cooking the pasta consistent with bundle guidelines. I used refrigerated tortellini, however, frozen is best as properly!
Whilst the pasta is cooking, you may saute your onions, garlic, and mushrooms for approximately 5 mins till they’re tender. To make this tortellini recipe you will begin with boiling your water and cooking the pasta in line with bundle instructions. I used refrigerated tortellini, however, frozen is nice as properly! while the pasta is cooking, you may saute your onions, garlic, and mushrooms for approximately 5 minutes till they’re gentle.
Ingredients
- 1 20 Ounce Package Cheese Tortellini
- 1 Tablespoon Olive Oil
- 1/2 Yellow Onion Diced
- 2 Cloves Garlic Minced
- 10 Ounces Portabella Mushrooms Sliced
- Salt & Pepper to taste
- 1/2 Teaspoon Red Pepper Flakes Optional
- 5 Ounces Baby Spinach
- 1 Cup Heavy Cream
- 1/2 Cup Parmesan Cheese
Instructions
- Cook the tortellini according to package directions.
- Meanwhile, add the olive oil to a large skillet over medium-high heat.
- Cook the diced onion, garlic, and mushrooms until tender, about 5 minutes.
- Season with salt, pepper, and red pepper flakes if using.
- Add the spinach to the skillet and stir until wilted, about 3 minutes.
- Turn the heat to low and add the heavy cream to the pan.
- Stir in the parmesan cheese.
- Stir in the pasta.
source vickymoos.blogspot.com/search?q=creamy-spinach-mushroom-tortellini
