Tortellinis crémeux aux épinards et aux champignons

Ingrédients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 medium onion (chopped)
• 8 ounces cremini mushrooms (sliced)
• 3 cloves garlic (minced)
• 1/4 teaspoon Italian seasoning
• 1/3 cup chicken broth or dry white wine
• 1 cup heavy/whipping cream
• 2 (9 ounce) packages refrigerated cheese tortellini
• 2 cups (packed) fresh baby spinach
• 1/2 cup freshly grated parmesan cheese
• Salt & pepper (to taste)

Préparation

1. 1

   Add the oil and butter to a deep skillet over medium-high heat. Sauté the onion for 5 minutes.

2. 2

   Meanwhile, prep your mushrooms (I like to prep as I go to save time).

3. 3

   Add the mushrooms, garlic, and Italian seasoning to the pan. Continue sautéing for another 5 minutes.

4. 4

   Add the chicken broth, cream, and tortellini to the skillet. Give it a good stir and then cover the pan. Reduce the heat to medium and cook for 5 minutes.

5. 5

   Uncover the pan and stir it. The tortellini will be cooked and the sauce should have reduced/thickened up a bit. Add in the spinach and stir continuously until it's wilted (about a minute or two). I found the sauce plenty as-is, but feel free to add a splash more cream if needed.

6. 6

   Stir in the parmesan and season with salt & pepper as needed. Serve immediately.