Tortellini, Mushrooms in Marsala-Mascarpone Cream Sauce

This easy pasta dish combines cheese tortellini and mushrooms in a velvety smooth sauce made with Marsala wine and mascarpone cheese. Served over a bed of sautéed spinach, this makes a satisfying meatless meal.

Tortellini, Mushrooms in Marsala-Mascarpone Cream Sauce

Tortellini, Mushrooms in Marsala-Mascarpone Cream Sauce

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

An easy, meatless pasta dish of cheese tortellini and mushrooms in a smooth and creamy Marsala-mascarpone sauce, served over a bed of sauteed spinach.

Ingredients

  • 12 ounces cheese tortellini
  • 2 tablespoons olive oil
  • 4 medium shallots, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • Salt and freshly ground black pepper
  • 1/2 cup Marsala wine
  • 4 ounces mascarpone cheese
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon butter
  • 10 ounces fresh spinach
  • Parmigiano-Reggiano cheese for grating

Instructions

  1. Bring a pot of salted water to a boil for the tortellini.
  2. Heat the olive oil in a large skillet over medium heat. Add the shallots and sauté until soft, 2 minutes. Add the mushrooms, season liberally with salt and pepper and continue cooking until any liquid has evaporated and the mushrooms are lightly browned, 4 to 5 minutes.
  3. While the mushrooms brown, cook and drain the tortellini according to package directions.
  4. Add the Marsala to the mushroom-shallot mixture and bring to a simmer. Cook 2 minutes, then add the mascarpone and fresh thyme, stirring until smooth and creamy. Remove from the heat, add the tortellini and parsley and combine thoroughly. Cover and keep warm.
  5. In a separate pan, heat the butter over medium-high heat. Add the spinach, season with salt and pepper and cook until wilted, 2 minutes.
  6. To serve, make a bed of spinach on each of 4 plates, top with the tortellini and some grated cheese.