12 oz tortellini or small pasta of choice
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
8 oz mushrooms, sliced
1 cup heavy cream
1/2 cup chicken or vegetable broth
2 cups fresh spinach leaves
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Optional: fresh parsley for garnish
Directions
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are golden brown and tender, about 7-8 minutes.
Pour in the heavy cream and broth, stirring to combine. Let the mixture simmer for about 5 minutes, allowing the sauce to thicken slightly.
Add the fresh spinach to the skillet, stirring until wilted.
Stir in the cooked pasta and grated Parmesan cheese, mixing until the pasta is well coated in the creamy sauce.
Season with salt and pepper to taste. If desired, garnish with fresh parsley before serving.
Variations & Tips
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For a heartier dish, you can add cooked chicken or shrimp to the pasta. If you prefer a lighter version, substitute the heavy cream with half-and-half or a plant-based cream alternative. For an extra burst of flavor, try adding a pinch of nutmeg or a squeeze of lemon juice to the sauce. You can also experiment with different types of mushrooms, such as cremini or shiitake, to vary the flavor profile.
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