Creamy Tortellini with Spinach and Mushrooms (One Pan Recipe)

Enjoy creamy tortellini with spinach and mushrooms in this easy one pan recipe. Perfect for quick dinners that are both comforting and delicious.

Creamy Tortellini with Spinach and Mushrooms (One Pan Recipe)

This creamy tortellini with spinach and mushrooms is the perfect one pan meal for busy weeknights. It’s quick to prepare, requires minimal cleanup, and offers rich, comforting flavors. The recipe combines tender cheese tortellini with earthy mushrooms and fresh spinach, all cooked in a luscious creamy sauce. It’s a satisfying dish that will quickly become a family favorite.

Using only one pan, you’ll save time on prep and washing up. Plus, it’s customizable with easy substitutions and add-ins to suit your taste or dietary needs. Whether you’re new to Italian cooking or just need a fast dinner idea, this one pan creamy tortellini is a winner.

Why You’ll Love It

One pot meals are game-changers for hectic evenings, and this creamy tortellini with spinach and mushrooms combines convenience with delicious flavor. The sauce comes together right in the pan, coating the pasta and veggies perfectly. You get a balance of creamy, savory, and fresh all in one bite. Plus, it’s ready in about 30 minutes with simple ingredients you probably have on hand.

It’s vegetarian-friendly, easy to double for meal prep, and uses pantry staples alongside fresh vegetables. Compared to more complicated pasta dishes, this one keeps things simple but impressive enough for guests. You’ll love how versatile it is — pair with a salad or garlic bread for a full meal.

Ingredients

• 1 tablespoon olive oil (or butter)
• 8 ounces cremini mushrooms, sliced (button mushrooms work too)
• 3 cloves garlic, minced
• 2 cups fresh spinach (can substitute kale or Swiss chard)
• 1 package (9 ounces) refrigerated cheese tortellini (freeze-dried or frozen work as well)
• 2 cups vegetable broth (chicken broth if not vegetarian)
• 1 cup heavy cream (substitute half-and-half or coconut milk for dairy-free)
• 1/2 cup grated Parmesan cheese (nutritional yeast for vegan)
• Salt and pepper, to taste

Step-by-Step Instructions

1. Heat the olive oil in a large skillet or sauté pan over medium heat. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5 minutes.
2. Add minced garlic to the mushrooms and sauté for another minute until fragrant.
3. Pour in the vegetable broth and heavy cream. Stir well, then add the tortellini to the pan. Make sure the tortellini is mostly submerged in the liquid.
4. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the tortellini is tender and the sauce has thickened, about 7 to 9 minutes.
5. Once the pasta is almost done, stir in the fresh spinach and grated Parmesan cheese. Cook until the spinach is wilted and the cheese has melted into the sauce.
6. Season with salt and freshly ground black pepper to taste. Serve immediately and enjoy a creamy, comforting meal.

Expert Tips

For perfectly cooked tortellini, keep the heat medium to low to avoid burning the sauce. Stir frequently to prevent sticking. If the sauce is too thick, add a splash more broth or cream to loosen it up. Feel free to add sun-dried tomatoes or toasted pine nuts for extra flavor and texture.

This recipe scales easily. To serve more guests, simply double the ingredients and use a larger pan. For a dairy-free version, substitute coconut cream and nutritional yeast for a similar creamy texture and cheesy flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or cream to restore the sauce’s creaminess. This dish freezes well without the spinach—freeze portioned tortellini and sauce separately for up to 2 months.

Variations

• Vegan: Use plant-based tortellini, substitute cream with coconut milk, and Parmesan with nutritional yeast.
• Gluten-Free: Use gluten-free tortellini and ensure broth and other ingredients are gluten-free certified.
• Dairy-Free: Replace cream with almond or coconut milk, and omit or replace cheese.
• Low Carb: Swap tortellini for zucchini noodles or cauliflower gnocchi.

FAQ

Can I use frozen tortellini for this creamy tortellini with spinach and mushrooms (one pan recipe)?

Yes, frozen tortellini works perfectly. Just add a minute or two to the cooking time to ensure they heat through completely.

Is this recipe suitable for vegetarians?

Absolutely! This dish is vegetarian-friendly as long as you use vegetable broth and omit any meat additions.

Can I make this recipe ahead of time?

You can prepare the ingredients ahead and store separately, but it’s best served fresh. Leftovers reheat well.

How can I thicken the sauce if it’s too thin?

Add a little cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer gently until the sauce thickens.

What are good side dishes to serve with creamy tortellini with spinach and mushrooms (one pan recipe)?

Green salads, garlic bread, or roasted vegetables make perfect complements to this creamy pasta.

Call to Action

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Explore more Easy Weeknight Dinners and check tips on perfect pasta from Food Network to expand your recipe collection.