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Creamy Mushroom Tortellini - the creamiest and most delicious tortellini recipe with rich buttery mushroom sauce. Quick, easy and budget-friendly!!
Tortellini is my new favorite and go-to pasta these days. The reasons are very simple; I like the idea of dumplings, or something stuffed inside a beautiful and dainty package.
Tortellini is delicious and such an eye-candy, and more importantly, the little man in my house absolutely love tortellini. Put it simply, tortellini is my solution for quick, healthy and wholesome weeknight dinners, and picky-eater friendly!!
Previously, I made garlic shrimp tortellini and everyone loved it. This time around, I made creamy mushroom tortellini in a creamy sauce.
It’s packed with protein, rich and creamy. Every bite is utterly satisfying—the cheese-filled tortellini, the freshness of the ingredients, and the richness of the creamy , buttery and cheesy sauce.
This recipe is so good the dish tasted like it was straight from a fancy Italian restaurant, except that it’s budget-friendly and takes about 20 minutes to make.
To make the best and creamiest mushroom sauce, use equal portion of chicken broth and heavy whipping cream. Flavor it with some Parmesan cheese and you’ll want to lick your plate dry. Enjoy!
Frequently Asked Questions
This recipe is only 155 calories per serving.
What To Serve With Creamy Mushroom Tortellini
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Creamy Mushroom Tortellini
Ingredients
- 8 – 9 oz (230g-250g) packaged tortellini
- 1 tablespoon olive oil , in boiling water
- 4 oz (125g) cremini mushroom, sliced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cloves garlic, minced
- 1/3 cup chicken broth
- 1/3 cup heavy whipping cream
- 1 cup packed baby spinach
- 2 tablespoons grated Parmesan cheese
- salt, to taste
- 1 pinch sugar
- ground black pepper
- 1 tablespoon parsley leaves, chopped
Instructions
- Heat a pot of water and add the olive oil. Boil the tortellini according to the package instructions, then drain and set aside.
- Heat a skillet with the melted butter and sauté the garlic until aromatic. Then, add the mushrooms and cook for 1 minute before adding the chicken broth and cream.
- Add the spinach, Parmesan cheese, salt, sugar, and black pepper to the skillet. Then, transfer the tortellini into the skillet and stir to combine well with the mushroom cream sauce. Add the parsley, dish out, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The sauce came out very watery for me.
I made this for my mother and my adult daughter tonight. We all gave it a thumbs up! Very filling. Might add some crushed red pepper next time for some spice!
Thank you Bee for the nice recipe.