Ingredients

• 1 lb fresh cheese tortellini
• 2 tbsp butter
• 6 cups sliced cremini mushrooms
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1/4 cup white wine
• 1 cup mushroom broth
• 1/2 cup cream
• 4 cups chopped baby spinach
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Preparation

In a large pot of boiling water, cook the tortellini according to the package directions.
While the pasta is cooking, in a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 5 to 6 minutes. Stir in the garlic and fresh thyme leaves. Season them with salt and pepper to taste. Stir in the white wine and continue to cook until the liquid has reduced slightly, about 2 to 3 minutes. Stir in the mushroom broth and cream. Bring the mixture to a simmer and stir in the cooked tortellini. Stir in the spinach and Parmesan cheese. Continue to cook, stirring, until the spinach begins to wilt, about 2 to 3 minutes.
Serve immediately or store in the refrigerator for up to 3 days.