Looking for a meatless dinner that still totally feels meaty and ultra satisfying? This mushroom-packed skillet dinner is the answer. It calls for a half-pound of mushrooms, which get seared until caramelized and tender. Those get tossed with cheesy tortellini, spinach, and a quick garlic cream sauce for a rich and cozy meal. This is a skillet that’s sure to become a new favorite at your dinner table.
A smart use up for half-and-half or heavy cream
This is a great dinner to make when you have an open carton of half-and-half or heavy cream that needs to be used up. A generous half-cup coats the mixture of cheese tortellini, sauteed mushrooms, and garlic in a luxe sauce while a few generous handfuls of baby spinach tossed in at the end lend color and brightness to keep each forkful balanced.
Creamy Mushroom Tortellini
Serves 4
2 (9-ounce) packages fresh cheese tortellini, or 1 (16- to 20-ounce) bag frozen cheese tortellini
8 ounces cremini mushrooms
2 cloves garlic
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1/2 cup half-and-half or heavy cream
2 packed cups baby spinach
1. Bring a large pot of salted water to a boil. Meanwhile, slice 8 ounces cremini mushrooms and mince 2 garlic cloves. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the mushrooms, season with kosher salt and black pepper, and saute until browned and tender, 5 minutes. Add the garlic and saute until fragrant, 1 minute. Add 1/2 cup half-and-half or heavy cream and simmer until slightly thickened, 5 minutes. Remove from the heat.
2. Add 2 (9-ounce) packages fresh or 1 (16- to 20-ounce bag) frozen cheese tortellini to the boiling water and cook according to package instructions until al dente. Drain well.
3. Add the tortellini and 2 packed cups baby spinach to the sauce and cook over medium heat until the spinach is wilted.
Recipe note: Leftovers can be refrigerated in an airtight container for up to four days.
