Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 lb cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese, freshly grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch nutmeg
  • 19 oz cheese tortellini, refrigerated
  • 3 cups baby spinach
  • fresh parsley for garnish

Instructions:

  1. Heat the olive oil and butter in a 12-inch deep skillet over medium-high heat until the butter foams.
  2. Add the sliced mushrooms in a single layer and let them sit undisturbed for 3–4 minutes until they develop a deep golden-brown color.
  3. Stir in the minced garlic and Italian seasoning, cooking for another 60 seconds until fragrant.
  4. Reduce the heat to medium. Pour in the heavy cream, scraping the bottom of the pan to release the brown bits (fond).
  5. Simmer the sauce gently for 3–5 minutes until it thickens slightly and coats the back of a spoon.
  6. Stir in the parmesan cheese, salt, pepper, and nutmeg until the sauce is smooth and glossy.
  7. While the sauce simmers, cook the tortellini in boiling salted water according to package directions (usually 3–5 minutes).
  8. Use tongs to transfer the pasta directly from the water into the cream sauce.
  9. Fold in the baby spinach, stirring gently for 1 minute until the leaves are just wilted.