Mushroom Tortelloni with Spinach and Peas

One forkful is all it takes to bring Italian elegance to your table! Mushroom tortelloni meet spinach and sweet peas in a delightful combination of colours, aromas and wonderful textures. Creamy indulgence, crunchy touches and a refreshing hint of freshness come together in a dish that will delight young and old alike. Whether served as a special weekday meal or at a lovely dinner with friends, this pasta dish promises smiles and… second helpings!

Mushroom Tortelloni with Spinach and Peas

Galatia Pamboridis

One forkful is all it takes to bring Italian elegance to your table! Mushroom tortelloni meet spinach and sweet peas in a delightful combination of colours, aromas and wonderful textures.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course Main Courses, Pasta, Vegetarian

Servings 4

Ingredients

  

• 2 × 250 grams packs mushroom tortelloni
• 60 grams unsalted butter
• ½ cup walnut halves
• Salt and pepper
• 2 garlic cloves
• 150 grams frozen spinach
• 140 grams frozen peas
• 125 ml white wine
• 100 ml double cream
• 50 grams mascarpone cheese
• 75 grams grated Parmesan cheese
• Fresh mint leaves for serving

Instructions

 

• Bring a large pot of plenty of salted water to the boil. Reduce the heat, cover the pot and leave the water to simmer.
• In a large frying pan, melt half the butter over medium-high heat. Sauté the walnuts, stirring until golden brown. Season with salt and pepper. Transfer the walnuts to a bowl and set aside.
• Add the remaining butter to the pan. Sauté the garlic until golden. Add the spinach and pour in the wine. Bring to a simmer, then add the peas. Reduce the heat.
• At this stage, increase the heat under the pot of salted water and add the tortelloni straight from the freezer. Cook for 3 minutes.
• Using a slotted spoon, transfer the tortelloni to the frying pan. Add the cream, mascarpone and Parmesan. Stir gently and season generously with freshly ground black pepper, allowing the flavours to combine until the sauce is creamy. If the mixture is too thick, add a few tablespoons of the pasta cooking water.
• Serve immediately, sprinkled with the toasted walnuts and fresh mint leaves, with extra Parmesan on the side.

Collections Buffet dinners, Christmas, summer