Updated 01/05/2013 05:00 AM
Recipe: Cheese Tortellini with Portobello Mushrooms, Spinach and Parmesan Cream
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approx. 1 1/4 pounds cheese tortellini
1 medium onion, peeled and diced
2 cloves garlic, peeled and minced
2 Tbs chopped fresh thyme
2 large Portobello mushrooms, diced
4 Tbs butter
approx. 8-10 ounces baby spinach
1/2 cup vegetable broth
1 cup heavy cream
1/2 cup grated parmesan cheese (plus more for garnish)
red pepper flakes for garnish
Get a large pot of water going on the stove for eventually cooking the tortellini.
Cut each mushroom in half crosswise and then again in half from top to bottom and then cut them into 3/4-inch dice.
Melt 4 Tbs of butter in a large, heavy bottomed, somewhat deep pot on medium high heat and saute the onion and mushroom to soften and cook down a bit.
Once most of the water has cooked out of the mushrooms, add the garlic and thyme and stir that in.
Then add a handful or two of fresh spinach at a time and let it wilt in....until you have as much spinach as you like.
Then add about 1/2 cup vegetable broth and 1 cup heavy cream and turn the heat to high.
While you're keeping your eye on that, and once the water comes to a boil, add the tortellini and then adjust the heat so the tortellini is simmering along for 4 - 5 minutes.
Drain the pasta when it's done and then add about 1/2 cup grated Parmesan cheese to the mushrooms and spinach....and then fold in the tortellini and it's time to eat!
Feel free to add things like roasted red peppers or sundried tomatoes to give this more color and depth of flavor.