20-Minute Tortellini Recipe With Parmesan, Spinach & Mushrooms Pasta Vegetarian Dinner

We love mushrooms and add them to many recipes that don’t typically call for them. So when I find a new recipe that actually features mushrooms, I’ll give it a go!

This pasta recipe originally called for using farfalle pasta, but I had some tortellini handy and substituted that. It made a delicious vegetarian dish for dinner. This pasta dish would be good with some grilled or rotisserie chicken, too, but it doesn’t need the meat – there’s plenty of savory goodness there already!

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Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 1 package (12 ounce packages) Barilla Collezione Cheese and Spinach Tortellini, boiled 9 minutes and drained (or your favorite pasta)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 14 ounces mushrooms, sliced
• 10 ounces fresh spinach or frozen spinach, steamed for 4 minutes
• 1/2 cup vegetable broth
• 1 tablespoon Italian dressing or 1 teaspoon Italian seasoning
• 1/2 cup grated Parmesan cheese

Here’s how to make it:

1. Heat oil in large skillet. Add the mushrooms and sauté for 3 minutes or until lightly browned. Add the chopped garlic and cook 30 seconds. Deglaze the pan with vegetable broth. Reduce heat and cook for another 1 to 2 minutes.
2. If you are using fresh spinach, remove mushrooms from pan and add spinach and cook for 2 minutes or until wilted. If you are using pre-cooked frozen spinach, just add it to the mushrooms.
3. Add drained pasta to pan and toss to combine. Add Italian dressing (or seasoning) and Parmesan. Stir. Season with salt and pepper, to taste. Serve with additional Parmesan.

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