Author Notes
This recipe is from a vegetarian print-maker I used to work with. Add as much spinach and mushrooms as you like. Remember they will wilt/shrink down. I love them both so I will tend to add a little more. I hope you like it as much as I do. —Holstein83
Ingredients
-
Mushroom tortellini (enough pre-made fresh containers for (1) jar of pasta sauce)
-
1
Jar of Sun-Dried Tomato Alfredo pasta sauce
-
8 ounces
Shiitake Mushrooms, Sliced
-
1
Bag of Baby Spinach
-
1 tablespoon
Olive Oil
-
2-3
Cloves of Garlic, Minced
-
1/3 cup
Red Wine (Dry preferred, nothing sweet)
-
S & P to Taste
-
Fresh Parmesan Cheese, Grated or Shaved (Optional)
Directions
-
Boil water to cook tortellini per manufacturer's instructions. Add tortellini when ready etc...
-
While water is heating, heat olive oil in large saucepan.
-
Add garlic and mushrooms. Saute for about (5) minutes until mushrooms become tender and begin to sweat. Stir frequently.
-
Add red wine, stir.
-
Immediately add spinach but do not stir. Allow the steam from the red wine to wilt the spinach for about 2-3 minutes than stir.
-
Add jar of sauce and stir. Let simmer. Add S&P to taste.
-
Stir in cooked tortellini and serve. Top with grated fresh parmesan (optional) and cracked pepper.
See what other Food52ers are saying.