Creamy Garlic Mushroom Tortellini
Looking for a creamy sauce for tortellini? This rich garlic mushroom cream sauce is easy to make and perfect for turning tortellini into a cosy dinner.
Servings: 4
Equipment
- Sharp Knife & Chopping Board
- Large Pan & Wooden Spoon
- Large Pot & Slotted Spoon (for tortellini)
- Jug (for stock)
Ingredients
- drizzle of Olive Oil
- 9oz / 250g Baby Button/Chestnut Mushrooms, sliced
- 1 tbsp Unsalted Butter
- 2 Shallots, finely diced
- 1 cup / 240ml Low/Zero Salt Chicken Stock (see notes)
- 1/4 cup / 60ml Single Cream/Half & Half
- 1x 150g/5oz block of Garlic & Herbs Boursin Cheese
- 1/3 cup / 30g freshly grated Parmesan, plus more to serve if desired
- 1lb / 500g Tortellini (see notes)
- 3.5oz / 100g Baby Spinach Leaves (see notes)
- Salt & Black Pepper, as needed
Instructions
- Add a drizzle of olive oil to a large pan over medium-high heat. Once hot, add the mushrooms and space them out. Leave to fry for a couple of mins until they begin to sweat, then stir them to flip them over. Continue frying until they build up a golden crust (important to develop flavour). Season with a pinch of salt and pepper, then lower the heat to medium.
- Melt the butter, then fry the shallots until soft and golden. Stir in the stock and cream, then stir in the Boursin and parmesan until melted and blended into the sauce. Simmer for a few minutes until the sauce thickens, then check for seasoning and adjust if needed.
- Add the tortellini to salted boiling water and cook for a minute or so less than the package instructions (it will finish cooking in the sauce).
- Stir the spinach into the sauce until it begins to wilt, then use a slotted spoon to transfer the cooked tortellini into the sauce. Stir until the sauce thickens and clings to the tortellini.
- Serve with extra parmesan, then tuck in and enjoy!
Video
Notes
a) Tortellini - you can absolutely use ravioli, or any other stuffed pasta for this recipe. I highly recommend a chicken-based filling (I've used chicken & bacon and roast chicken in the past). Some sort of pumpkin filling would also go nicely.
b) Stock/Seasoning - the parmesan and Boursin add a good amount of salt, so I like to use zero-salt stock and unsalted butter, just to gain more control over the seasoning of the sauce.
c) Spinach - it will seem like a lot, but it wilts down a huge amount. The sauce should be quite thick before you add the spinach, but the spinach will release water and thin the sauce back out a little.
d) Calories - whole recipe divided by 4.
Nutrition
Calories: 475kcal | Carbohydrates: 30.07g | Protein: 23.98g | Fat: 29.17g | Saturated Fat: 13.844g | Polyunsaturated Fat: 2.647g | Monounsaturated Fat: 10.485g | Trans Fat: 0.191g | Cholesterol: 191mg | Sodium: 871mg | Potassium: 616mg | Fiber: 2.2g | Sugar: 4.49g | Vitamin A: 2907IU | Vitamin C: 9.2mg | Calcium: 242mg | Iron: 3.66mg