Easy Cheesy Mushroom Tortellini

published Jun 2, 2022
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Creamy Mushroom Tortellini Recipe

A generous splash of half-and-half (or heavy cream if you’re feeling extra luxurious) lends just the right amount of richness to this skillet tortellini.

Serves4

Prep5 minutes

Cook17 minutes to 22 minutes

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Credit: Joe Lingeman/Kitchn; Food Stylist: CC Buckley/Kitchn

Looking for a meatless dinner that still totally feels meaty and ultra satisfying? This mushroom-packed skillet dinner is the answer. It calls for a half-pound of mushrooms, which get seared until caramelized and tender. Those get tossed with cheesy tortellini, spinach, and a quick garlic cream sauce for a rich and cozy meal. This is a skillet that’s sure to become a new favorite at your dinner table.

A Smart Use Up for Half-and-Half or Heavy Cream

This is a great dinner to make when you have an open carton of half-and-half or heavy cream that needs to be used up. A generous half-cup coats the mixture of cheese tortellini, sautéed mushrooms, and garlic in a luxe sauce while a few generous handfuls of baby spinach tossed in at the end lend color and brightness to keep each forkful balanced.

Creamy Mushroom Tortellini Recipe

A generous splash of half-and-half (or heavy cream if you’re feeling extra luxurious) lends just the right amount of richness to this skillet tortellini.

Prep time 5 minutes

Cook time 17 minutes to 22 minutes

Serves 4

Nutritional Info

Ingredients

  • 2 (9-ounce) packages

    fresh cheese tortellini, or 1 (16- to 20-ounce) bag frozen cheese tortellini

  • 8 ounces

    cremini mushrooms

  • 2 cloves

    garlic

  • 2 tablespoons

    olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 1/2 cup

    half-and-half or heavy cream

  • 2

    packed cups baby spinach

Instructions

  1. Bring a large pot of salted water to a boil. Meanwhile, slice 8 ounces cremini mushrooms and mince 2 garlic cloves. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the mushrooms, season with kosher salt and black pepper, and sauté until browned and tender, 5 minutes. Add the garlic and sauté until fragrant, 1 minute. Add 1/2 cup half-and-half or heavy cream and simmer until slightly thickened, 5 minutes. Remove from the heat.

  2. Add 2 (9-ounce) packages fresh or 1 (16- to 20-ounce bag) frozen cheese tortellini to the boiling water and cook according to package instructions until al dente. Drain well.

  3. Add the tortellini and 2 packed cups baby spinach to the sauce and cook over medium heat until the spinach is wilted.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.