Tortellini with Spinach and Mushrooms ___

Tortellini with Spinach and Mushrooms


For the Tortellini:

  • 2 tablespoons extra virgin olive oil
  • 2 shallots, cut into a 1/4 inch dice
  • 8 ounces baby portobello mushrooms, sliced
  • 5 ounces baby spinach
  • 1.5 cups heavy cream
  • 0.5 cup grated Parmigiano Reggiano cheese
  • 20 ounces cheese tortellini
  • salt and black pepper as desired


Put a large sauté pan over a medium flame and heat the oil. Add the shallots and sauté until soft, about 4-5 minutes.

Add in the mushrooms and cook until they begin to brown, about 5-7 minutes.

Add in the Spinach and cook until wilted. Add the cream to the pan. Taste for seasoning and add salt and black pepper as desired.

Bring a large pot of generously salted water to a boil. Drop in the tortellini and cook until just under al dente, about 5-6 minutes. Drain and add to the cream sauce. Toss for 1-2 minuets over a medium flame. Remove from heat and add the parmigiano, allowing the residual heat of the pan to melt the cheese. Serve in warm bowls with an additional sprinkle of cheese.