Spinach tortellini with creamy mushroom sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Spinach tortellini (1 box) |
| ¼ | cup | Diced onion |
| 1 | cup | Sliced fresh mushrooms (abt. 3 oz.) |
| 3 | tablespoons | Butter |
| 1 | teaspoon | Fresh lemon juice |
| 3 | tablespoons | Flour |
| 1 | cup | Chicken broth |
| 1 | teaspoon | Salt; or to taste |
| ¼ | cup | Heavy cream |
| Freshly ground pepper | ||
| ¼ | cup | White wine |
| 1 | cup | Frozen peas; cooked |
| Chopped parsley | ||
| Scallion rings | ||
Directions
GARNISH
Cook tortellini in large pot of rapidly boiling salted water for about 25 minutes or until tender, stirring occasionally. Drain.
Meanwhile, in a medium saucepan, saute onions and mushrooms in butter and lemon juice until tender but not brown. Sprinkle with flour; toss. Add broth and cream, stirring until the mixture is thickened and comes to a boil. Add seasonings and wine. Cook an additional minute.
Divide tortellini among serving plates. Pour sauce over tortellini.
Sprinkle with cooked peas and garnishes. Serve immediately.
Yield: 4 to 6 servings.
On back of 7 oz. box Amore brand cheese tortellini. Liberty Richter, Carlstadt, NJ 07072. Posted by Cathy Harned.
Related recipes
- Creamy spinach and tortellini
- Spinach & mushroom lasagna
- Spinach and mushroom cannelloni with cheese sauce
- Spinach and mushroom lasagna
- Spinach and mushrooms with bow-tie pasta
- Spinach and tortelloni soup
- Spinach in cream sauce
- Spinach mushroom lasagna
- Spinach mushroom lasagna i
- Spinach pasta sauce
- Spinach tortellini salad
- Spinach tortellini with creamy walnut sauce
- Spinach tortillini salad
- Spinach with fried tortellini & prosciutto
- Spinach with fried tortellini and prosciutto
- Spinach with fried tortellini and proscuitto
- Spinach, mushrooms, and cream with spaghetti
- Tortellini & spinach stew
- Tortellini with creamy vegetables
- Tortellini with fresh mushrooms