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.
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.
