Spinach Tortellini with Creamy Mushroom Sauce
Spinach Tortellini with a creamy mushroom sauce topped with plump and juicy peas. Store-bought tortellini make this recipe a breeze to prepare.
spinach or cheese filled
or to taste
heavy whipping cream
Cook tortellini in large pot of rapidly boiling salted water according to package directions or until al dente, stirring occasionally.
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.