Creamy Spinach Mushroom Tortellini Recipe
This creamy spinach mushroom tortellini combines tender pasta, earthy mushrooms, and silky parmesan cream sauce into one quick, comforting dinner made easy in the pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 20 ounce Cheese tortellini fresh or refrigerated
- 1 tablespoon Olive oil
- ½ Yellow onion diced
- 2 cloves Garlic minced
- 10 ounces Portabella mushrooms sliced
- Salt & pepper to taste
- ½ teaspoon Red pepper flakes optional
- 5 ounces Baby spinach
- 1 cup Heavy cream
- ½ cup Parmesan cheese
Instructions
Instructions
- Cook cheese tortellini according to package instructions. Drain and set aside so it doesn’t get mushy later.
- Set your pressure cooker to sauté mode and heat the olive oil over medium heat.
- Add diced onion and cook till translucent about 3-4 minutes; stir often so it doesn’t brown too much.
- Toss in minced garlic and mushrooms. Season with salt, pepper, and red pepper flakes if using. Sauté for 5–6 minutes or until mushrooms are tender.
- Add baby spinach and cook just till wilted about 2 minutes so it’s tender but still bright.
- Lower the heat in the cooker, pour in heavy cream and gently stir to combine. Let it simmer a few mins to thicken.
- Add cooked tortellini and Parmesan cheese to the skillet. Toss well so sauce covers every bit.
- Taste the sauce and tweak seasoning if needed. Serve warm right away and enjoy!
Notes
Leftovers store well in airtight containers in the fridge for up to 3 days. Reheat with a splash of cream to keep it saucy. Freeze in flat portions in bags for longer storage.