Tortellini Mushrooms Recipe (One Pot)
Tortellini Mushrooms come together in one pot with a creamy sauce, savory mushrooms, and tender pasta for a quick, comforting weeknight meal.
Ingredients
- 10 oz fresh tortellini – adjust cooking time if using frozen or dried varieties
- 9 oz chestnut mushrooms sliced (or cremini)
- 3 cloves garlic minced
- 1 tbsp butter
- 1 tsp fennel seeds
- 2 tsp dried sage
- ½ cup heavy cream
- 1½ cups vegetable broth – you may need a little more
- ½ cup grated parmesan-style or sharp cheddar cheese
- 1 tsp lemon zest optional
- 1 –2 handfuls of baby spinach optional – can be swapped with a handful of frozen peas if preferred.
- Optional topping – a sprinkle of fresh herbs such as parsley or thyme
Instructions
Sauté the mushrooms
- Warm a splash of olive oil in a wide, deep-sided skillet or shallow casserole over medium heat. Add the sliced mushrooms and sauté gently, stirring now and then, until they shrink down, release their moisture, and the liquid has fully evaporated.
Add aromatics and butter
- Stir in the garlic, fennel seeds, dried sage, and butter to the pan. Continue to cook for a few more minutes, until the mushrooms are browned and everything smells warm and fragrant.
Add cream, stock, and tortellini
- Pour in the cream and vegetable stock, stirring well. Add the fresh tortellini straight into the pan. Bring the mixture up to a gentle simmer, then lower the heat to very low.
Cover and cook
- Place a lid on the pan and cook for 3 to 4 minutes, until the tortellini are tender but still firm to the bite. Stir once or twice to keep things moving. If the mixture looks a bit dry, pour in a little extra vegetable stock.
Adjust the sauce
- No worries if the sauce looks a bit thin. Take the pan off the heat and let it sit uncovered for a minute or two — it’ll thicken naturally as it rests.
Stir in cheese
- Add the grated cheese and stir gently until just melted into the sauce, making it creamy and rich.
Add spinach and lemon zest
- Scatter in the baby spinach and lemon zest. Fold them through gently — the spinach will wilt in the residual heat, and the lemon will lift the whole dish.
Serve and enjoy
- Garnish with a few torn fresh herbs if you like, and serve straight away while it’s hot, glossy, and comforting.
