Fresh mushrooms, spinach, cheese tortellini, pesto and parmesan cheese make up this delicious vegetarian dish made in only 20 minutes in one pot!
Let me tell you about my love of one pot meals, it’s a great love, a love that can only come from the fact that I absolutely hate doing dishes and one pot meals allow me to wash just one dish at the end of preparing the meal, ohhhh heck yes!
Not only is this dish quick and easy to clean up after, it’s also quick and easy to make! In less than 20 minutes this dish is ready to get in your belly!
Oh, and outside of being quick and easy to make, and quick and easy to clean up after, it’s also really crazy delicious!!!
Sauteed mushrooms, garlic and spinach, tossed with cheese tortellini, sun dried tomato pesto and cheese, yes please!
- 1 tbsp olive oil
- 2 cups baby bella mushrooms (sliced)
- 4 cloves garlic (minced)
- 4 cups fresh baby spinach
- 12 oz cheese tortellini
- 2 ½ cups vegetable broth
- 1 tbsp fresh oregano (chopped)
- ¾ cup sun dried tomato pesto (← click link for homemade recipe)
- 2 oz cream cheese (cubed)
- ¼ cup parmesan cheese
- ¼ cup sun dried tomatoes
Heat the olive oil in a large skillet (← this is the one I use for almost all of my one pot meals!) over medium high heat. Add the mushrooms and saute 4-5 minutes.
Add the garlic and spinach, saute 2-3 minutes.
Add the tortellini, vegetable broth and oregano, stir to combine and bring to a simmer.
Cover and reduce heat to low. Cook 7-8 minutes.
Add the sundried tomato pesto, cream cheese and parmesan cheese, stir until the cheese melts into the dish, allow to cook on low for another 3-4 minutes.
Remove from the heat and top with the sun dried tomatoes.
It’s rich, creamy, flavorful, and so scrumptious that I actually made it twice in one week!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Substitute gluten-free cheese raviolis instead of the tortellini to make this recipe gluten-free.
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