Description
This creamy garlic mushroom tortellini is a rich and comforting dish with tender pasta, savory mushrooms, and a luscious cheesy sauce.
Ingredients
- Drizzle of olive oil
- 9 oz / 250 g baby button or chestnut mushrooms, sliced
- 1 tbsp unsalted butter
- 2 shallots, finely diced
- 1 cup / 240 ml low or zero salt chicken stock
- 1/4 cup / 60 ml single cream or half & half
- 1 x 150 g / 5 oz block garlic & herbs Boursin cheese
- 1/3 cup / 30 g freshly grated Parmesan (plus more to serve)
- 1 lb / 500 g tortellini
- 3.5 oz / 100 g baby spinach leaves
- Salt and black pepper, as needed
Instructions
- Heat a drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms in a single layer and cook without stirring for a few minutes until they release moisture, then stir and continue cooking until golden. Season with salt and pepper, then reduce heat to medium.
- Add butter and sauté the shallots until soft and lightly golden. Pour in the chicken stock and cream, then stir in the Boursin cheese and Parmesan until melted and smooth. Simmer until the sauce thickens slightly and adjust seasoning as needed.
- Meanwhile, cook the tortellini in salted boiling water for 1 minute less than package instructions.
- Stir the spinach into the sauce until wilted. Use a slotted spoon to transfer the tortellini directly into the sauce and toss until fully coated and the sauce thickens.
- Serve immediately with extra Parmesan if desired.
Notes
- Use vegetable stock instead of chicken stock to make the dish vegetarian.
- Do not overcrowd the mushrooms to ensure they brown properly.
- Fresh tortellini works best, but dried can be used with adjusted cooking time.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg
