I like to keep a package of tortellini in the fridge for evenings when dinner needs to be quick.
It cooks in just a few minutes, so I can have a decent meal on the table before anyone starts asking what we are eating.
For this recipe, I add mushrooms, cherry tomatoes, spinach, and plenty of Parmesan. The mushrooms give the sauce more flavor, while the tomatoes and spinach balance the creamy sauce. I also add fresh basil at the end whenever I have some.
This creamy Parmesan tortellini takes about 30 minutes from start to finish and uses only one skillet besides the pasta pot. My kids get the cheesy pasta they love, and I get to serve them a few vegetables at the same time.
Creamy Parmesan Tortellini with Spinach and Mushrooms
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Ingredients
- 1 lb cheese tortellini
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 3 garlic cloves, minced
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
- ¼ cup fresh basil leaves
- Shaved Parmesan, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Reserve about ½ cup of the pasta water, then drain.
- Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5–6 minutes, stirring occasionally, until browned and tender.
- Add the cherry tomatoes and cook for another 3 minutes, until they begin to soften.
- Stir in the garlic and Italian seasoning. Cook for about 30 seconds, just until the garlic becomes fragrant.
- Reduce the heat to low and pour in the heavy cream. Add the grated Parmesan and stir until the cheese melts and the sauce becomes smooth.
- Add the spinach and cook for 1–2 minutes, until wilted. If the sauce is too thick, stir in a little of the reserved pasta water.
- Add the cooked tortellini to the skillet and gently toss until coated in the sauce. Season with salt and black pepper.
- Remove from the heat and stir in most of the fresh basil. Serve with the remaining basil and shaved Parmesan on top.
Tips
- Do not overcook the tortellini, as it will continue cooking briefly in the sauce.
- Baby spinach can be added directly to the skillet without chopping.
- For a lighter sauce, replace half of the heavy cream with vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to three days. Add a splash of milk or cream while reheating.
Frequently Asked Questions
Can I use frozen tortellini?
Yes. Cook the frozen tortellini according to the package directions before adding it to the sauce. It may need a few more minutes than refrigerated tortellini.
Can I make this without heavy cream?
You can replace the heavy cream with half-and-half. The sauce will be slightly thinner but will still taste creamy. Milk can also work, although you may need to add a little more Parmesan to thicken the sauce.
What mushrooms work best?
White button mushrooms and cremini mushrooms both work well. Cremini mushrooms have a slightly deeper flavor, but either type can be used without changing the cooking time.
Can I leave out the mushrooms?
Yes. You can leave them out or replace them with zucchini, bell peppers, or more cherry tomatoes. Cook any replacement vegetables until tender before adding the cream.
Can I add chicken?
Yes. Sliced cooked chicken can be stirred into the sauce with the tortellini. You can also cook small pieces of chicken in the skillet first, remove them, and return them to the pan near the end.
How do I store the leftovers?
Place the cooled tortellini in an airtight container and refrigerate it for up to three days. The pasta will absorb some of the sauce as it sits.
How should I reheat creamy tortellini?
Reheat it gently in a skillet over low heat or in the microwave. Add a splash of milk or cream and stir to loosen the sauce.
Can I prepare it ahead of time?
This dish tastes better when served shortly after cooking. You can slice the vegetables and grate the Parmesan earlier in the day, then cook the tortellini and sauce just before serving.