Creamy Spinach Mushroom Tortellini Recipe
This creamy spinach mushroom tortellini is a quick and satisfying dish with rich Parmesan sauce, tender mushrooms, and perfectly cooked tortellini – all done in one pot with easy cleanup!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 20-ounce package Cheese tortellini
- 1 tablespoon Olive oil
- ½ Yellow onion diced
- 2 cloves Garlic minced
- 10 ounces Portabella mushrooms sliced
- Salt and pepper to taste
- ½ teaspoon Red pepper flakes optional
- 5 ounces Baby spinach
- 1 cup Heavy cream
- ½ cup Parmesan cheese
Instructions
Instructions
- Set your pressure cooker with the sealing ring and float valve. Add olive oil and set to sauté mode.
- Add diced onion and cook for 3-4 minutes until translucent.
- Add minced garlic and sliced mushrooms. Cook for 6-8 minutes until mushrooms are tender.
- Season with salt, pepper, and optional red pepper flakes. Stir well.
- Add baby spinach and stir until wilted, about 2 minutes.
- Lower heat and pour in heavy cream. Simmer for 3-4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and sauce is smooth.
- Add cooked tortellini and toss gently to coat. Serve warm.
Notes
Feel free to use frozen tortellini (add extra cook time), and substitute Parmesan cheese or cream to adapt for dietary needs.