Spinach Mushroom Alfredo Tortellini

• 12 oz cheese-filled tortellini
• 8 oz mushrooms, sliced
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp butter
• Salt to taste
• Black pepper to taste
• 1/4 tsp nutmeg (optional)
• 2 tbsp olive oil

Steps

1. 1 In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté until fragrant.
2. 2 Add mushrooms and cook until softened and browned.
3. 3 Stir in heavy cream, Parmesan, salt, pepper, and nutmeg. Simmer until sauce thickens.
4. 4 Meanwhile, cook tortellini according to package instructions until al dente.
5. 5 Add spinach to the sauce and cook until wilted.
6. 6 Combine tortellini with the sauce mixture and toss to coat.
7. 7 Serve hot, garnished with extra Parmesan if desired.

Equipment

• Large skillet
• Pot for boiling pasta
• Wooden spoon

Variations

• Add cooked chicken or shrimp for a heartier meal.
• Use whole wheat tortellini for a healthier twist.

Substitutions

• Substitute spinach with kale or zucchini.
• Use a dairy-free cream alternative for a vegan option.

Pairings

• Serve with garlic bread.
• A glass of Chardonnay complements the richness of the dish.

Nutrition

Tips

• For a richer flavor, toast the garlic in olive oil before adding the mushrooms.
• Reserve a bit of pasta water to thin out the sauce if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stove with a bit of cream or milk.

Serving Suggestions

• Pairs beautifully with a crisp green salad.
• A sprinkle of red pepper flakes adds a nice kick.

FAQ