One Pot Creamy Mushroom Tortellini This One-Pot Creamy Mushroom Tortellini recipe is an easy and delicious dinner. Bursting with flavors of perfectly cooked mushrooms, and Bertolli Alfredo sauce made with fresh cream and aged parmesan cheese. Ready in just 30 minutes, the whole family will love this comforting weeknight pasta recipe. 6 Servings 5 minutesPrep Time 25 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 Jar Bertolli® Alfredo with Aged Parmesan Cheese Sauce 2 tsp Bertolli® Olive Oil Extra Light Taste 2 lbs Mushrooms, cleaned and sliced 1 tbsp Butter 4 Shallots, minced 6 Garlic Cloves, minced 1 tbsp Fresh Thyme, chopped 1/2 cup Dry White Wine 1 cup Vegetable Broth 5 oz Fresh Spinach, chopped 12 oz Cheese Torellini, cooked according to package instructions Parmesan Cheese, grated, for serving Directions Step 1: Heat the Bertolli olive oil in a large skillet over high heat. Once hot, add the sliced mushrooms in a single layer, making sure not to overcrowd the skillet. Cook the mushrooms until they are lightly browned, approximately 4 minutes on each side. Remove the mushrooms from the skillet and transfer to a clean plate. Repeat with the remaining sliced mushrooms and transfer to the plate with the other cooked mushrooms. Step 2: Reduce heat to medium. Add the butter to the skillet and add the shallots. Season with a pinch of salt and pepper and sauté for 3-4 minutes, stirring frequently. Add the minced garlic and thyme and sauté for 1 minute more. Step 3: Add the white wine to the skillet and scrape up any brown bits stuck to the bottom of the skillet. Allow wine to come to a simmer. Add the vegetable stock and return to a simmer. Reduce heat to low and simmer for 4-5 minutes or until the liquid reduces by half. Add the spinach to the pot and continue to cook until spinach is wilted and fully cooked. Step 4: Slowly add the Bertolli Alfredo sauce to the pot and stir to combine. Remove from heat (do not bring to a boil). Season with salt and pepper, to taste. Step 5: Transfer cooked tortellini to the pot with the mushrooms and spinach and gently stir to combine. Serve with freshly grated parmesan cheese, if desired. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Four Cheese Chicken Alfredo Stuffed Shells Get Cooking Tuscan Table Fall Get Cooking Cacio e Pepe Mushroom and Spinach Risotto Get Cooking Antipasto Tray Get Cooking White Wine Lemon Garlic Shrimp Malfaldine Get Cooking Marinade Ratio Get Cooking
