Mushroom Spinach Delight

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  package  cheese tortellini
• 1  jar  prepared alfredo sauce
• 1  tablespoon olive oil
• 1  teaspoon butter
• 3  cloves garlic, minced
• 2  cups  sliced mushrooms
• 2  cups  Baby Spinach, washed
•  salt and pepper
• 1⁄2 teaspoon dried basil
•  freshly grated nutmeg, , optional
•  parmesan cheese, to pass

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.