You can also replace the tortellini with agnolotti or ravioli, making this a versatile recipe you’ll want to keep on hand! It’s vegetarian heaven, so creamy and delish!
Ingredients
Method
1.
Cook pasta according to packet directions. Drain.
2.
Meanwhile, heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add mushrooms and garlic. Cook, stirring occasionally, for about 3 minutes, or until tender.
3.
Add stock and cream. Bring to boil. Gently boil for about 3 minutes, or until slightly thickened.
4.
Add tortellini, parmesan and half the chives. Mix well. Stir in spinach. Remove. Season.
5.
Sprinkle remaining chives over the pasta. Serve with extra parmesan.
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