As I have probably already made quite clear, we love quick pasta dishes. This one covers all the basic, bases, creamy, cheesy, it has mushrooms and vegetables – has enough for leftovers, so great for a week night and next day lunch at work – or even better a “Vodka Friday” dish and hangover Saturday leftovers. Of course I am assuming you are cooking for two here, but it’s excellent as a family meal too. I have tried it on all four of our children and it went down a treat!
1 package of cheese tortellini½ lb sliced mushrooms
1 small onion
2 garlic cloves, minced
2 tsp butter
150ml fat-free milk
200g cream cheese, cubed
200g frozen chopped spinach, thawed and squeezed dried
1 tsp Italian seasoning
1 large tomato, chopped
20g grated parmesan
- Cook tortellini according to the pack instructions. Meanwhile, in a large skillet with a little olive oil and the butter, gently fry the mushrooms, onion and garlic until nicely tender. Then add the milk and heat through, stir in the cream cheese until melted, add the spinach and Italian seasonings.
- Next drain the pasta, gently mix with the sauce and tomato and top with the parmesan cheese.