Ingredients:

  • 20 oz refrigerated cheese tortellini
  • 1 tbsp kosher salt
  • 1 lb cremini mushrooms, sliced thick
  • 2 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream
  • 5 oz fresh baby spinach
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1/4 tsp black pepper

Instructions:

  1. Heat 2 tbsp olive oil in your skillet over medium high heat. Add 1 lb sliced mushrooms in a single layer. Cook 8 minutes without stirring until the bottoms are dark gold and they sizzle loudly. Reduce heat to medium. Add 3 tbsp butter and the diced yellow onion. Sauté 3-4 minutes until the onions are translucent and soft.
  2. Drop 20 oz tortellini into the boiling water. Cook 3-4 minutes until they all float to the surface.
  3. Stir 4 minced garlic cloves and 1/2 tsp red pepper flakes into the mushroom mixture. Cook 1 minute until the aroma fills the kitchen.
  4. Pour in 1/2 cup heavy cream. Scrape the bottom of the pan to release the brown bits. Let it simmer for 2 minutes until slightly thickened and velvety.
  5. Use a slotted spoon or spider to move the tortellini directly from the water into the skillet. Add 1/4 tsp black pepper.
  6. Add 5 oz baby spinach to the pan. Toss gently for 1 minute until the leaves just begin to collapse.
  7. Turn off the heat. Sprinkle in 1/2 cup Parmesan cheese. Toss one last time until the cheese melts into a glossy glaze.
  8. Let the dish sit for 2 minutes. The sauce will continue to thicken as it cools slightly.