Tortellini, Spinach and Mushrooms in Wine-Butter Sauce

A simple pan sauce and fresh vegetables dress up family-favorite cheese tortellini for a meal that’s ready in 25 minutes.

  • Makes: 4 servings
  • Yield: 5 cups
  • Hands On 25 mins
  • Total Time 25 mins


  • ounces refrigerated three-cheese tortellini
  • tablespoons butter, divided
  • ounces fresh mushrooms, sliced
  • cloves garlic, minced
  • 3/4 cup dry white wine or chicken broth
  • 1/3 cup oil-packed dried tomatoes, coarsely chopped
  • teaspoon dried basil, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • cups coarsely chopped fresh spinach or baby spinach
  • Ground nutmeg (optional)


  1. Prepare tortellini according to package directions. Drain, reserving 1/4 cup cooking water. Set aside.
  2. Meanwhile, in a large skillet, melt 1 tablespoon butter over medium heat. Add mushrooms and garlic; cook about 5 minutes or until mushrooms are tender, stirring occasionally. Stir in wine, tomatoes, basil, salt, cayenne and reserved pasta water. Simmer 3 minutes or until liquid is reduced by half. Stir in remaining butter, 1 tablespoon at a time, until melted.
  3. Remove from heat. Stir in tortellini and spinach until spinach is just wilted. Serve immediately. If desired, lightly sprinkle with nutmeg before serving.

SOURCE: Midwest Living

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