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Spinach Tortellini with Creamy Mushroom Sauce

 
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Spinach Tortellini with a creamy mushroom sauce topped with plump and juicy peas. Store-bought tortellini make this recipe a breeze to prepare.

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free
 

Ingredients

7 ounces tortellini
spinach or cheese filled
*
¼ cup onions
diced
1 cup mushrooms
sliced
3 tablespoons butter
1 teaspoon lemon juice
3 tablespoons all-purpose flour
1 cup chicken broth
1 teaspoon salt
or to taste
¼ cup heavy whipping cream
black pepper
freshly ground
*
¼ cup white wine
*
1 cup green peas
cooked

Directions

Cook tortellini in large pot of rapidly boiling salted water according to package directions or until al dente, stirring occasionally.

Drain.

Meanwhile, in a medium saucepan, sauté onions and mushrooms in butter and lemon juice until tender but not brown.

Sprinkle with flour; toss.

Add broth and cream, stirring until the mixture is thickened and comes to a boil.

Add seasonings and wine. Cook an additional minute.

Divide tortellini among serving plates.

Pour sauce over tortellini.

Sprinkle with cooked peas and garnishes.

Serve immediately.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 19270% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 807mg 34%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 8g
Vitamin A 18% Vitamin C 6%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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