Mushroom Tortellini in Curry Cream
Indulge in a fusion of Italian comfort and bold Indian-inspired flavors with this Mushroom Tortellini in Curry Cream recipe. Featuring tender mushroom-stuffed tortellini enveloped in a rich, velvety curry-spiced cream sauce, this dish is a feast for the senses. Aromatic shallots, garlic, and yellow curry powder create a fragrant base, while heavy cream and Parmesan cheese add decadent creaminess that clings to every bite. Nutritious baby spinach complements the flavors while adding color and texture. Perfect for busy weeknights, this recipe comes together in just 30 minutes and delivers restaurant-quality taste. Garnished with fresh parsley and served hot, this dish pairs beautifully with garlic bread or a crisp side salad for a memorable meal that’s guaranteed to impress.
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Recipe Information
Ingredients
- 16 oz mushroom tortellini
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 medium, finely chopped shallots
- 3 minced garlic cloves
- 2 tsp yellow curry powder
- 1.5 cups heavy cream
- 0.5 cup vegetable broth
- 0.5 cup grated Parmesan cheese
- 2 cups baby spinach
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the mushroom tortellini according to package instructions. Reserve 1/2 cup of pasta water, then drain and set the tortellini aside.
In a large skillet, heat the butter and olive oil over medium heat until melted and combined.
Add the finely chopped shallots to the skillet and sauté for 2 minutes, or until translucent. Add the minced garlic and sauté for an additional 30 seconds, being careful not to burn it.
Stir in the curry powder and cook for 30 seconds to bloom the spices, releasing their full flavor.
Pour in the heavy cream and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Stir in the grated Parmesan cheese and cook until the sauce thickens slightly, about 3-4 minutes.
Add the baby spinach to the skillet and cook for 1-2 minutes, or until wilted.
Season the curry cream with salt and black pepper to taste.
Gently fold the cooked tortellini into the sauce, ensuring all pieces are coated. If the sauce is too thick, use reserved pasta water, 1 tablespoon at a time, to adjust the consistency.
Remove the skillet from heat. Sprinkle the tortellini with fresh parsley and additional Parmesan cheese, if desired.
Serve the mushroom tortellini in curry cream hot, accompanied by garlic bread or a side salad.
Nutrition Facts
Calories |
2569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.8 g | 243% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 3694 mg | 161% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 17.2 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 822 mg | 63% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1203 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
