20 Minute Tortellini Recipe With Parmesan, Spinach & Mushrooms | Pasta

20-Minute Tortellini Recipe With Parmesan, Spinach & Mushrooms

We love mushrooms and add them to many recipes that they don’t normally ask for. So if I find a new recipe that also includes mushrooms, I’ll definitely give it a try!

This pasta recipe originally called for using farfalle pasta, but I had some tortellini on hand and substituted that. It made a delicious vegetarian dish for dinner. This pasta dish would also be good with some grilled or rotisserie chicken, but it doesn’t need the meat – there’s plenty of savory treats out there already!


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Cuisine: Italian

Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

Servings: 4


  • 1 package (12 ounce packages) Barilla Collezione Tortellini Cheese and Spinach, cooked 9 minutes and drained (or your favorite pasta)
  • 3 tablespoons olive oil
  • 3 cloves garlic, finely chopped
  • 14 ounces mushrooms, sliced
  • 10 ounces fresh spinach or frozen spinach, steamed for 4 minutes
  • 1/2 cup vegetable stock
  • 1 tablespoon Italian dressing or 1 teaspoon Italian herbs
  • 1/2 cup grated Parmesan cheese

This is how you make it:

  1. Heat oil in large frying pan. Add the mushrooms and cook for 3 minutes or until lightly browned. Add the minced garlic and cook for 30 seconds. Deglaze the pan with vegetable stock. Reduce the heat and cook for 1 to 2 more minutes.
  2. If using fresh spinach, remove the mushrooms from the pan and add spinach and cook for 2 minutes or until wilted. If you’re using precooked frozen spinach, just add it to the mushrooms.
  3. Add drained pasta to pan and toss to combine. Add Italian dressing (or herbs) and Parmesan cheese. Stir. Season with salt and pepper. Serve with extra Parmesan cheese.

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