Sun-Dried Tomato and Mushroom Tortellini

Ingredients

• 30 ml (2 tbsp)olive oil
• 1 smallyellow onion, finely chopped
• 4 clovesgarlic, finely minced
• 280 ml (1 cup)sun-dried tomatoes, roughly chopped and lightly drained
• 125 gshiitake mushrooms, sliced
• 5 ml (1 tsp)Italian seasoning
• 2.5 ml (½ tsp)dried oregano
• 60 ml (¼ cup)dry white wine
• 45 ml (3 tbsp)plain flour
• 500 ml (2 cups)vegetable stock
• 600 g (about 5 cups)uncooked cheese tortellini
• a pinchsalt
• 125 ml (½ cup)15% cooking cream
• 500 ml (2 cups)fresh baby spinach
• 100 g (1 cup)freshly grated parmesan
• 50 g (½ cup)grated pecorino, for serving

Instructions

1. 1

   Sauté the vegetables

   Heat the olive oil in a large frying pan over medium heat. Add the onion, garlic, sun-dried tomatoes, shiitake mushrooms, Italian seasoning and oregano. Cook for 4–5 minutes, stirring frequently, until tender and fragrant.

2. 2

   Reduce the wine

   Pour in the white wine and scrape the bottom of the pan to loosen any browned bits. Let it reduce for about 2 minutes.

3. 3

   Cook the tortellini

   Stir in the flour and cook for 2–3 minutes to make a light roux. Gradually whisk in the vegetable stock and bring it to the boil. Simmer for 2 minutes, until slightly thickened, then add the tortellini and a pinch of salt. Reduce the heat to medium-low, cover and cook for 8–10 minutes, or until the pasta is tender.

4. 4

   Finish the sauce

   Take the pan off the heat and stir in the cream, parmesan and spinach until the cheese has melted and the spinach has wilted. If the sauce is too thick, loosen it with a splash of warm stock or milk. Taste and adjust the seasoning, then serve hot with grated pecorino.

What is sun-dried tomato and mushroom tortellini?

Tortellini are ring-shaped stuffed pasta associated with Italian cooking; this version pairs cheese-filled pasta with mushrooms, sun-dried tomatoes and a creamy sauce. The recipe is described as Québécoise, bringing those familiar Italian-inspired ingredients together in a hearty, practical meal.

Sun-dried tomatoes add concentrated sweetness, while shiitake mushrooms bring a savoury note. Cooking the tortellini directly in the stock-based sauce lets it thicken around the pasta.

Nutrition and macros by portion

The nutrition label shows one serving as written: 845 calories, 36g protein, 68g carbs, 40g fat.

Most of the carbohydrates come from the tortellini and flour, while olive oil, cream and cheese contribute much of the fat. The pasta and cheeses also provide protein. For a more balanced plate, serve a smaller helping with a generous side salad or extra vegetables.

Building the flavour

Aromatic base: onion and garlic soften in olive oil alongside the mushrooms and tomatoes. Stir often so the garlic becomes fragrant without catching on the pan.

White wine: scraping the pan as it reduces lifts up the flavour left from the sautéed ingredients. Let it simmer for about 2 minutes before adding the flour.

Getting the sauce right

Light roux: cook the flour with the vegetables for 2–3 minutes, then add the stock gradually while whisking. This helps the flour blend in smoothly and gives the sauce a little body.

Cream and cheese: stir these in after taking the pan off the heat. The residual warmth melts the parmesan while helping the cream stay smooth.

Checking the pasta

Cook time: the tortellini simmer covered for 8–10 minutes, but packet instructions and pasta size can affect how long they need. Check a piece near the end and continue cooking until tender.

Sauce texture: the mixture should be thick enough to cling to the pasta. If it tightens too much, add warm stock or milk a little at a time.

Finishing with greens and cheese

Spinach: add it off the heat so it wilts gently without losing its fresh colour. Stir until the leaves are just softened.

Pecorino: scatter it over each serving at the end for a salty, savoury finish. Taste the sauce before adding more salt, as the cheeses can be salty.

What to serve alongside

Crusty bread is useful for mopping up the creamy sauce, and a simple green salad can add a crisp contrast. Serve the tortellini straight from the pan while the sauce is still silky.

Recipe notes & tips

• Lightly drain the sun-dried tomatoes so they retain flavour without adding too much oil to the pan.
• Stir the vegetables often during sautéing to keep the garlic from browning too quickly.
• Whisk the stock in gradually to help prevent lumps forming in the sauce.
• Check the tortellini before the full cooking time is up, especially if they are small or fresh.
• Add extra warm stock or milk a splash at a time if the sauce becomes too thick.
• Taste before seasoning at the end, since parmesan and pecorino both bring saltiness.

Variations

• Use another mushroom: replace the shiitakes with sliced chestnut mushrooms.
• Add herbs: finish with chopped fresh parsley for a fresh note.
• Make it wine-free: replace the white wine with extra vegetable stock.
• Change the greens: stir in baby kale instead of spinach and cook until tender.
• Add heat: include a pinch of chilli flakes with the dried herbs.

Common mistakes to avoid

• Burning the garlic: stir frequently and keep the heat at medium while sautéing.
• Adding flour all at once: sprinkle it over the vegetables and mix thoroughly before adding stock.
• Pouring in stock too quickly: whisk it in gradually to keep the sauce smooth.
• Overcooking the tortellini: start checking for tenderness at 8 minutes.
• Boiling after adding cream: take the pan off the heat before stirring in the cream and cheeses.
• Adding too much salt early: season at the end after tasting the cheese-enriched sauce.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a pan with a splash of stock or milk, stirring until hot; the sauce will thicken as it cools.

Frequently asked questions