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–+ servings

One Pot Tortellini with Mushrooms

The best creamy mushroom tortellini recipe for busy weeknights! Everything cooks in one pan for minimal washing up, while a few key ingredients transform this from basic to restaurant level. It's super flexible to fit what is in your fridge and can be made budget friendly too.
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Ingredients

  • 300 g (10 oz) tortellini, fresh tortellini - see notes if you're using a different kind
  • 250 g (9 oz) chestnut mushrooms, sliced
  • 3 cloves garlic, minced
  • 15 g (1 tbsp) butter
  • 1 tsp fennel seeds
  • 2 tsp dried sage
  • 120 ml (0.5 cup) double cream
  • 360 ml (1.5 cups) vegetable stock, you might need more
  • 50 g (0.5 cup) parmesan style or cheddar cheese, grated
  • 1 tsp lemon zest, optional
  • 1-2 handfuls baby spinach, optional - you can also add use frozen peas
  • Optional garnish - fresh herbs

Instructions 

  • In a deep sided frying pan or shallow casserole dish, heat a thin layer of olive oil to a medium heat. Add the mushrooms and saute until they are reduced and the juices have all evaporated away.
  • Add the garlic, fennel seeds, dried sage and butter to the pan. Continue to saute until the mushrooms are browned and everything is fragrant.
  • Add the cream and vegetable stock to the pan, followed by the tortellini. Bring to a simmer and turn the heat down to very low.
  • Cook, covered, for 3-4 minutes, until the tortellini is al dente and a sauce has formed. If the tortellini gets too dry, add an extra splash of vegetable stock. If the sauce feels too runny, don't worry, proceed with the remaining steps and let allow the dish to sit off the heat for a couple of minutes before serving - it will thicken.
  • Stir in the cheese until just melted.
  • Add the spinach and lemon zest and mix through gently. The spinach will wilt quickly but be gentle so the tortellini doesn't break.
  • Garnish with fresh herbs if using, and serve immediately.

Notes

Quantities : Packs of tortellini can vary in size. Don't worry if your pack has a little more or a little less than stated, you will just need to use a little more or less vegetable stock if that is the case. 
Type of Tortellini : I use fresh, refrigerated tortellini which has a very short cooking time. You can swap in dried tortellini; however, the cooking time would be longer and you would require more vegetable stock (start with 1.5 cups and add more if needed). You can swap in frozen but it would need a little longer to cook. 
Portion size: I've said this makes two portions and this takes into account 2 hungry adults eating nothing else alongside it. If you add side dishes, this can feed more.
The recipe can be doubled if you use a deeper dish. It will need longer for the mushrooms to cook, but the times will remain the same from then on.
Cheese: I use a vegetarian Italian hard cheese for this, which mimics the taste of parmesan but doesn't use animal rennet like true parmesans do. 
Calories: 873kcal, Carbohydrates: 78g, Protein: 37g, Fat: 47g, Saturated Fat: 26g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 158mg, Sodium: 1614mg, Potassium: 770mg, Fiber: 7g, Sugar: 10g, Vitamin A: 2938IU, Vitamin C: 9mg, Calcium: 609mg, Iron: 5mg