Total Time
30mins
Prep 10 mins
Cook 20 mins

This easy creation can be served as a one-dish vegetarian meal, or forget about the pasta and sauce and just serve the veggies as a side dish. This was created one night recently when I couldn't decide on dinner.

Ingredients Nutrition

Directions

  1. Prepare cheese tortellini according to package directions; heat alfredo sauce in the microwave or in a saucepan.
  2. Meanwhile, place oil and butter in a skillet over medium heat and add garlic; saute for 30 seconds then add mushrooms to pan.
  3. Drain cooked tortellini and return to pot, pour in heated alfredo sauce and stir well; place tortellini and sauce in a preheated shallow serving bowl (rinse with very hot tap water then quickly dry).
  4. As mushrooms are cooking, they will start to release their liquid; when this happens, add salt and pepper to taste, and basil; stir.
  5. Now add baby spinach to pan but do not stir.
  6. Let spinach steam on top of mushrooms for about 1 minute, then stir; very quickly the spinach will wilt, which indicates it's done; don't overcook.
  7. Pour vegetable mixture on top of tortellini; try to keep it in centre rather than all over top.
  8. If desired, very lightly dust with freshly grated nutmeg; a light touch must be used or the flavour will be too overpowering.
  9. Serve immediately, with parmesan cheese on the table for those who want it.