Tortellini w/ Spinach & Mushroom Cream Sauce

If you're counting calories, this isn't the recipe for you.  BUT if you're looking for a rich, delicious and comforting dish that can be ready in under 30 minutes and is portioned for the single cook, then HELLO!

This recipe is an adaptation of a Pumpkin Tortellini recipe that I made around the holidays from The Food Network Magazine.  After I'd made it, I realized how versatile it was.  Even though it's a cream based sauce, the recipe intro talked about adding the pumpkin to add flavor and vitamins.  With flavor and vitamins in mind, I decided to try spinach and mushrooms, instead of pumpkin, and here we are.

This dish is incredibly simple and delicious which is why I had to share it.  Not to mention, you all asked for it! ;-) And even though it may be a bit indulgent, stay tuned for a lighter recipe that can be made with the same ingredients!

Ingredients:

1 9oz Package 3 Cheese Tortellini

2 tbsp butter

1 tbsp extra virgin olive oil

1 shallot, finely chopped

1 clove garlic, minced

1 cup sliced baby portabella mushrooms (1/2 an 8oz package)

2 cups fresh baby spinach (two large handfuls)

Salt & Pepper, to taste

¼ teaspoon nutmeg

1 cup heavy cream

¼ cup grated parmigiano reggiano cheese, plus more for garnish

Directions:

Bring a large pot of water to a boil.  Once water is rapidly boiling, add tortellini and cook for 3-5 minutes and drain.  Meanwhile, prepare the sauce.

In a large sauté pan, melt the butter over medium heat, add the olive oil and the finely chopped shallot.   Sauté the shallot for about 3-4 minutes add the minced garlic and sauté for a minute more.  Next add in the mushrooms and sauté until softened.

Next, add in the two cups of spinach, the nutmeg, and season liberally with salt and pepper.  Stir until the spinach has just wilted and then add in the heavy cream. 

Once the sauce begins to bubble, reduce the heat and allow to simmer for 5 minutes.  Add in the cheese, stir to combine and check for seasonings.  The cheese will add saltiness, but the sauce may need some additional salt and pepper. Lastly, add drained tortellini to the sauce and stir to combine.  Serve pasta with additional parm for garnish.