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.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Préparation ---
2. 2In 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. 3Pour in the white wine and scrape the bottom of the pan to deglaze. Let it reduce for about 2 minutes.
4. 4Sprinkle 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. 5Remove 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.