1. Prepare cheese tortellini according to package directions; heat alfredo sauce in the microwave or in a saucepan. 2. Meanwhile, place oil and butter in a skillet over medium heat and add garlic; saute for 30 seconds then add mushrooms to pan. 3. Drain cooked tortellini and return to pot, pour in heated alfredo sauce and stir well; place tortellini and sauce in a preheated shallow serving bowl (rinse with very hot tap water then quickly dry). 4. As mushrooms are cooking, they will start to release their liquid; when this happens, add salt and pepper to taste, and basil; stir. 5. Now add baby spinach to pan but do not stir. 6. Let spinach steam on top of mushrooms for about 1 minute, then stir; very quickly the spinach will wilt, which indicates it's done; don't overcook. 7. Pour vegetable mixture on top of tortellini; try to keep it in centre rather than all over top. 8. If desired, very lightly dust with freshly grated nutmeg; a light touch must be used or the flavour will be too overpowering. 9. Serve immediately, with parmesan cheese on the table for those who want it. ---------------------------------------------------------------------------
Nutrition
Ingredients
