Creamy Asiago-Parmesan Tortellini with Spinach and Mushrooms
Spring has sprung! At first glance, this Creamy Asiago-Parmesan Tortellini with Spinach and Mushrooms may come off as hearty, wintery, comfort food. It is hearty and comforting, but the earthiness of the spinach and mushrooms make it the perfect spring-themed dish.
Ingredients:
1 large yellow onion, diced
12 oz portabella mushrooms, sliced
Olive oil
2 cloves garlic, minced
1 bay leaf
2 tbsp. butter
1/4 cup flour
3/4 cup dry white wine
10.5 oz can cream of mushroom
6 oz cream cheese, softened
1 cup chicken broth
2-1/2 cups milk
1-1/2 cup freshly grated parmesan
3/4 cup freshly grated asiago
1-1/2 tsp dried thyme
1 tsp onion powder
1 tsp Italian seasoning
1 tsp garlic powder
2 lbs frozen cheese tortellini
5 oz baby spinach
Parsley for garnish
Instructions:
Drizzle olive oil in a large pan and heat over medium-high heat. Add diced onions and minced garlic and cook for 3 minutes. Add in sliced portabella mushrooms and cook for another 3 minutes. Toss in the bay leaf.
Turn heat down to medium/medium-low and add in the 2 tbsp. butter. Once melted, dump in the flour and stir well so that mushrooms and onions are coated. Cook for 2-3 minutes, then add in the dry white wine and deglaze for 3 minutes.
Add the cream of mushroom and cream cheese. Stir until combined and creamy.
Turn heat back up to medium/medium-high. Add chicken broth and milk. Bring to a light boil, then turn heat back down to low and simmer for 5 minutes.
In the meantime, cook the tortellini. Boil the tortellini per package instructions. I like to add a drizzle of olive oil to the water to help prevent the pasta from sticking together. Drain and set aside.
To the mushroom mixture, add parmesan, asiago, thyme, onion powder, Italian seasoning, garlic powder, and baby spinach. Once spinach is wilted, turn off heat. Add salt and pepper to taste.
Lastly, add the tortellini into your sauce. Garnish with fresh parsley and serve immediately.
Creamy Asiago-Parmesan Tortellini with Spinach and Mushrooms
Ingredients:
- 1 large yellow onion, diced
- 12 oz portabella mushrooms, sliced
- Olive oil
- 2 cloves garlic, minced
- 1 bay leaf
- 2 tbsp. butter
- 1/4 cup flour
- 3/4 cup dry white wine
- 10.5 oz can cream of mushroom
- 6 oz cream cheese, softened
- 1 cup chicken broth
- 2-1/2 cups milk
- 1-1/2 cup freshly grated parmesan
- 3/4 cup freshly grated asiago
- 1-1/2 tsp dried thyme
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 2 lbs frozen cheese tortellini
- 5 oz baby spinach
- Parsley for garnish
Instructions:
How to cook Creamy Asiago-Parmesan Tortellini with Spinach and Mushrooms
- Drizzle olive oil in a large pan and heat over medium-high heat. Add diced onions and minced garlic and cook for 3 minutes. Add in sliced portabella mushrooms and cook for another 3 minutes. Toss in the bay leaf.
- Turn heat down to medium/medium-low and add in the 2 tbsp. butter. Once melted, dump in the flour and stir well so that mushrooms and onions are coated. Cook for 2-3 minutes, then add in the dry white wine and deglaze for 3 minutes.
- Add the cream of mushroom and cream cheese. Stir until combined and creamy.
- Turn heat back up to medium/medium-high. Add chicken broth and milk. Bring to a light boil, then turn heat back down to low and simmer for 5 minutes.
- In the meantime, cook the tortellini. Boil the tortellini per package instructions. I like to add a drizzle of olive oil to the water to help prevent the pasta from sticking together. Drain and set aside.
- To the mushroom mixture, add parmesan, asiago, thyme, onion powder, Italian seasoning, garlic powder, and baby spinach. Once spinach is wilted, turn off heat. Add salt and pepper to taste.
- Lastly, add the tortellini into your sauce. Garnish with fresh parsley and serve immediately.
