Creamy Spinach Mushroom Tortellini is an easy, satisfying pasta dish with a rich, silky sauce. Ready in about 15–20 minutes, this recipe makes a great weeknight dinner when you want something comforting but quick.
What Do You Eat With Tortellini?
This creamy tortellini is hearty enough to be a full meal on its own, but it also pairs nicely with simple sides. Serve it with roasted or garlic bread, a crisp green salad, or steamed or roasted green beans for extra vegetables. If you want to add protein for meat lovers, roasted or baked chicken breasts or thighs work well, as does a grilled steak like a London broil.
Creamy Spinach Mushroom Tortellini:
This is a repost of one of our most popular recipes, refreshed for new readers. The method is straightforward: cook the tortellini according to package directions, then prepare a quick saute of onions, garlic, and mushrooms while the pasta cooks. I typically use refrigerated cheese tortellini, but frozen tortellini works just as well.
After draining the pasta, finish the vegetables by seasoning them and stirring in baby spinach until it wilts. Lower the heat and add heavy cream, then stir in grated Parmesan until the sauce is smooth. Finally, fold the cooked tortellini into the sauce so each piece is coated. The whole process comes together quickly and results in a luscious, comforting pasta.
Tortellini:
Tortellini are ring-shaped stuffed pasta typically filled with cheese, meat, or a combination. For this dish, cheese tortellini is a favorite because the creamy sauce complements the cheese filling beautifully, but feel free to use chicken or beef-filled tortellini if you prefer.
What Sauce Goes with Tortellini?
This recipe uses a simple cream-based sauce that’s similar to an Alfredo but lighter in seasonings. Tortellini also pairs well with many other sauces — try pesto or a classic Alfredo for different flavor profiles. In this version, sautéed mushrooms and spinach add texture and depth while the cream and Parmesan make the sauce velvety.
Enjoy!
~Nichole
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Creamy Spinach Mushroom Tortellini
5 mins
15 mins
20 mins
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, grated
Instructions
- Cook the tortellini according to package directions. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat.
- Add the diced onion, minced garlic, and sliced mushrooms. Cook until the vegetables are tender, about 5 minutes.
- Season with salt, pepper, and red pepper flakes if using.
- Add the baby spinach to the skillet and stir until wilted, about 2–3 minutes.
- Reduce the heat to low and pour in the heavy cream.
- Stir in the grated Parmesan until the sauce is smooth and slightly thickened.
- Add the cooked tortellini to the pan and toss gently to coat. Serve immediately.
Additional Info
Tips & Variations
Substitute half-and-half for heavy cream to reduce richness slightly, though the sauce will be a bit thinner. Add cooked chicken or Italian sausage for more protein. For extra depth, deglaze the pan with a splash of white wine before adding the cream, or finish with a squeeze of lemon for brightness. Leftovers keep well in the refrigerator for 2–3 days; reheat gently on the stove with a splash of milk or cream to loosen the sauce.