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20 minutes

Creamy Cheese Tortellini Skillet

with Sautéed Mushrooms, Cherry Tomatoes & Wilted Spinach

Cooking time

20 minutes




790 /serving

There’s nothing quite like a creamy mushroom sauce to warm the bones, and this week we’re celebrating the simple cremini. Sauté these beauties with garlic and tomatoes to balance their umami with a little savoury-sweet acidity, then bathe them in cream and demi-glace before tossing in spinach and fresh cheese-stuffed tortellini. A mere 20 minutes later, the result is a pasta dish that’ll make you appreciate all the homey warmth that the hibernation season has to offer.

We will send you:

  • 90g Baby spinach
  • 140g Cherry tomatoes
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 170g Cremini mushrooms
  • 30g Vegetable demi-glace
  • 350g Fresh cheese tortellini
  • 90ml Heavy cream
  • 9g Lemon & herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Egg, Milk, Mustard, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
32 g
Saturated Fat
14 g
1030 mg
Total Carbs
104 g
5 g
25 g
9 g
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Mise en place
Bring a medium pot of salted water to a boil. Quarter the mushrooms. Halve the cherry tomatoes. Mince the garlic. Finely chop the parsley leaves and stems.
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Cook the mushrooms & tomatoes
In a large pan, heat a drizzle of oil on medium-high. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, until beginning to brown. Add the garlic and tomatoes. Cook, stirring frequently, 3 to 5 minutes, until the tomatoes begin to soften and release their juices; season with the spice blend and S&P to taste.
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Boil the tortellini
While the vegetables cook, add the pasta to the pot of boiling water; stir gently to separate. Cook, stirring occasionally, 4 to 6 minutes or until al dente (still slightly firm to the bite). Reserving ⅓ cup cooking water (double for 4 portions), thoroughly drain the pasta. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Make the sauce
To the pan of vegetables, add the cream, demi-glace and reserved cooking water. Cook, stirring frequently, 2 to 3 minutes, until the sauce has thickened. Add the cooked pasta, the spinach and ½ the parsley. Cook, stirring frequently, 1 to 2 minutes, until the spinach has wilted and the pasta is thoroughly coated with the sauce.
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Plate your dish
Divide the finished pasta between your bowls and garnish with the remaining parsley. Bon appétit!