Creamy Tortellini with Spinach and Mushrooms - Healthy Pasta Dinner Recipe

When comfort food calls, nothing answers louder than a creamy bowl of tortellini. This Creamy Tortellini with Spinach and Mushrooms is one of those Pasta Dinner Recipes that checks every single box: quick, hearty, and seriously satisfying. We’re talking pillowy cheese tortellini simmered right in a garlicky Parmesan sauce, with tender mushrooms and fresh spinach folded in. Basically, it’s the weeknight hero you didn’t know you needed.

The best part? It’s a one-pan wonder. Yep, no juggling pots of boiling water while your sauce does its thing. The tortellini cooks directly in the sauce—less cleanup, more flavor. IMO, that’s what all Tortellini Recipes should be about.

If you’re already a fan of my creamy gnocchi, you’ll love this spin. The mushroom-spinach duo is a total classic in the world of Spinach Recipes and Mushroom Recipes. They balance each other beautifully—earthy mushrooms meet the fresh, slightly sweet bite of spinach. Add a silky garlic cream sauce, and suddenly your “meh” weeknight turns into an Italian bistro vibe at home.

And let’s be real, this dish hits the sweet spot for Healthy Dinner Recipes too. It’s meatless, packed with veggies, and still indulgent enough to feel like a treat. That’s the magic of Vegetarian Pasta—comfort without compromise.

Need another reason to try it? This recipe clocks in at just 30 minutes. Seriously, you can go from “what’s for dinner?” to serving a big bowl of Tasty Pasta faster than delivery. Plus, this dish is versatile. Got extra mushrooms? Go wild and toss in some Spinach Stuffed Mushrooms on the side.

So next time you’re craving easy, creamy, and cozy, skip the takeout and make this instead. Trust me—you’ll be scraping the pan clean.

Creamy Tortellini with Spinach and Mushrooms - Healthy Pasta Dinner Recipe

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins

Servings: 4 | Author: Aleda | Category: Main Dish, Dinner

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• ½ medium onion, finely chopped
• 8 oz cremini mushrooms, sliced
• 3 garlic cloves, minced
• ¼ tsp Italian seasoning
• ⅓ cup chicken broth or dry white wine
• 1 cup heavy cream or whipping cream
• 2 (9 oz) packages refrigerated cheese tortellini
• 2 cups fresh baby spinach, packed
• ½ cup freshly grated Parmesan cheese
• Salt and black pepper, to taste

Instructions

1. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chopped onion and sauté for about 5 minutes, until it becomes soft and fragrant.
2. While the onion cooks, slice the mushrooms and mince the garlic if you haven’t already.
3. Toss the mushrooms, garlic, and Italian seasoning into the pan. Cook for another 5 minutes, stirring occasionally, until the mushrooms are tender.
4. Pour in the chicken broth (or wine) and heavy cream. Add the tortellini straight into the skillet, give everything a good stir, then cover the pan. Turn the heat down to medium and let it cook for 5 minutes.
5. Remove the lid and stir. The tortellini should be tender, and the sauce should have thickened slightly. Add the baby spinach, stirring until it wilts—this takes just 1–2 minutes. If the sauce seems too thick, splash in a little extra cream.
6. Sprinkle in the Parmesan cheese, season with salt and pepper to taste, and mix well. Serve hot, straight from the pan, and enjoy!

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