Creamy Spinach Tortellini
A comforting pasta dish featuring cheese tortellini in a creamy sauce with spinach and mushrooms.
Equipment
- Large Pot
- Large Skillet
- Measuring Cups and Spoons
Ingredients
- 1 package refrigerated cheese tortellini (9 ounces)
- 2 Tbsp. butter
- 1 small onion chopped
- 1 package frozen chopped spinach (10 ounces, thawed and drained)
- 1 package cream cheese (8 ounces, cut into cubes)
- 1 package fresh mushrooms (6 ounces, sliced)
- ½ cup grated Parmesan cheese
- ½ cup milk
- 1 pint cherry tomatoes halved
Instructions
- Boil a large pot of lightly salted water. Add the cheese tortellini and cook until they float to the surface, about 3-5 minutes. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the thawed and drained spinach and sliced mushrooms to the skillet. Cook until mushrooms soften, about 5 minutes.
- Stir in the cream cheese until melted and well combined.
- Add the grated Parmesan cheese and milk, stirring until the sauce is creamy and smooth.
- Gently fold the cooked tortellini and halved cherry tomatoes into the sauce, cooking for an additional 5-10 minutes until heated through.
- Taste and adjust seasoning as needed before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.