Sun-Dried Tomato and Mushroom Tortellini
Sun-Dried Tomato and Mushroom Tortellini 🍝 Here’s a recipe that truly has it all. Quick, creamy, and bursting with flavor! This sun-dried tomato and mushroom tortellini is the perfect example of a simple dish that tastes like it came straight out of an Italian restaurant. In under 30 minutes, you’ll have a silky sauce infused with garlic and herbs, enriched with the sweetness of sun-dried tomatoes and the deep, savory flavor of shiitake mushrooms. It’s the kind of weeknight meal that doesn’t compromise on taste. A splash of white wine for depth, a touch of cream for richness, and a generous handful of fresh parmesan for the perfect finish. Add a handful of fresh spinach for balance, and you’ve got a complete, comforting, and indulgent dish. Served with crusty bread and a glass of wine, these tortellini are also ideal for a cozy dinner with friends or a stress-free potluck that’s sure to impress. A vegetarian, foolproof, and irresistibly flavorful recipe that turns any ordinary evening into an Italian feast.
Ingrédients
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 4 garlic cloves, finely minced
- 1 cup (280 ml) sun-dried tomatoes, roughly chopped and lightly drained
- 125 g shiitake mushrooms, sliced
- 1 tsp Italian seasoning
- 1/2 tsp dried oregano
- 1/4 cup (60 ml) dry white wine
- 3 tbsp all-purpose flour
- 2 cups (500 ml) vegetable broth
- 600 g (about 5 cups) cheese tortellini, uncooked
- 1/2 cup (125 ml) 15% cooking cream
- 2 cups (500 ml) fresh baby spinach
- 1 cup (100 g) freshly grated parmesan cheese
- 1/2 cup (50 g) grated pecorino, for serving
Préparation
- 1
--- Préparation ---
- 2
In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, sun-dried tomatoes, mushrooms, Italian seasoning, and oregano. Sauté for 4, 5 minutes, stirring often, until the vegetables are tender and fragrant.
- 3
Pour in the white wine and scrape the bottom of the pan to deglaze. Let it reduce for about 2 minutes.
- 4
Sprinkle in the flour, mix well, and cook for 2, 3 minutes to form a light roux. Gradually whisk in the vegetable broth and bring to a boil. Let the mixture thicken slightly for 2 minutes, then add the tortellini and a pinch of salt. Lower the heat to medium-low, cover, and cook for 8, 10 minutes, or until the pasta is tender.
- 5
Remove from heat, then stir in the cream, parmesan, and spinach. Mix until the cheese melts and the spinach wilts. If the sauce is too thick, thin it out with a splash of warm broth or milk. Taste, adjust seasoning, and serve hot topped with grated pecorino.
Cuisinez-la avec la recette originale
Cette recette vient de lecoupdegrace.ca. Leur page propose les photos, les notes et les astuces de l’auteur : le meilleur endroit pour la cuisiner.
Voir la recette sur lecoupdegrace.ca