Mushroom Spinach Delight

Name: Mushroom Spinach Delight
Ingredients: 1 package cheese tortellini; 1 jar prepared alfredo sauce; 1 tablespoon olive oil; 1 teaspoon butter; 3 cloves garlic, minced; 2 cups sliced mushrooms; 2 cups Baby Spinach, washed; salt and pepper; 12 teaspoon dried basil; freshly grated nutmeg, , optional; parmesan cheese, to pass

11 ingredients

9 steps

Ingredients

1 package cheese tortellini
1 jar prepared alfredo sauce
1 tablespoon olive oil
1 teaspoon butter
3 cloves garlic, minced
2 cups sliced mushrooms
2 cups Baby Spinach, washed
salt and pepper
12 teaspoon dried basil
freshly grated nutmeg, , optional
parmesan cheese, to pass

Directions

1

Prepare cheese tortellini according to package directions; heat alfredo sauce in the microwave or in a saucepan.
2

Meanwhile, place oil and butter in a skillet over medium heat and add garlic; saute for 30 seconds then add mushrooms to pan.
3

Drain cooked tortellini and return to pot, pour in heated alfredo sauce and stir well; place tortellini and sauce in a preheated shallow serving bowl (rinse with very hot tap water then quickly dry).
4

As mushrooms are cooking, they will start to release their liquid; when this happens, add salt and pepper to taste, and basil; stir.
5

Now add baby spinach to pan but do not stir.
6

Let spinach steam on top of mushrooms for about 1 minute, then stir; very quickly the spinach will wilt, which indicates it's done; don't overcook.
7

Pour vegetable mixture on top of tortellini; try to keep it in centre rather than all over top.
8

If desired, very lightly dust with freshly grated nutmeg; a light touch must be used or the flavour will be too overpowering.
9

Serve immediately, with parmesan cheese on the table for those who want it.