If you’re looking for comforting winter dish, this is it!
Creamy Sun-dried Tomato Tortellini with Spinach and Mushrooms
February 10, 2024
Persons
4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Notes
I would wait to cook the tortellini until the end. They only take a couple of minutes to cook and you want them to be nice and hot and al dente.
Ingredients
- 1 container of fresh tortellini (9 oz)
- Cremini mushrooms (8 oz), cleaned and sliced
- Olive oil
- Diced onion
- 3-4 garlic cloves, minced
- Red pepper flakes (to taste)
- 1/2 cup sun-dried tomatoes (packed in oil)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 handfuls of fresh spinach
- Pasta water
- Grated Pecorino Romano
- Fresh basil, thinly sliced
Instructions
- Cook the fresh tortellini according to package instructions. Reserve a cup of pasta water before draining.
- In a pan, sauté cleaned and sliced cremini mushrooms an a diced onion in olive oil over medium heat. Add minced garlic and red pepper flakes. Cook until the mushrooms are tender.
- Blend sun-dried tomatoes with chicken broth until smooth. Add the mixture to the sautéed mushrooms and stir. Add salt and pepper to taste.
- Pour in heavy cream, whisking to combine. Allow the mixture to simmer.
- Add fresh spinach to the pan, stirring until wilted.
- Add the cooked tortellini into the sauce, adding some reserved pasta water to achieve your desired consistency. Mix well.
- Serve the tortellini dish with grated Pecorino Romano on top and garnish with thinly sliced fresh basil.
- Enjoy!
