Creamy Garlic Mushroom Tortellini

Name: Creamy Garlic Mushroom Tortellini with Boursin
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 8 oz cremini mushrooms, sliced; 1 tbsp unsalted butter; 1 small shallot, finely chopped; 1/2 cup chicken stock; 1/4 cup heavy cream; 1 (5.2 oz) package garlic and herb cheese spread; 1/4 cup grated Parmesan cheese; 5 oz fresh spinach; 1 lb fresh tortellini, cooked; salt, to taste; black pepper, to taste; extra Parmesan cheese, for garnish

Creamy Garlic Mushroom Tortellini is a quick Italian-American weeknight pasta that uses Boursin cheese spread to create a rich, garlicky sauce in minutes. Fresh spinach and sautéed cremini mushrooms make it a satisfying one-pan dinner.

🌍Italian-American 🏷️Creamy pasta 🏷️Tortellini 🏷️Mushroom pasta 🏷️Boursin pasta Weeknight dinner

🏷️

🏷️Quick recipe

-0:00

dontgobaconmyheart_onTikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by dontgobaconmyheart_

-0:00

dontgobaconmyheart_onTikTok

Ingredients

8 oz cremini mushrooms, sliced
1 tbsp unsalted butter
1 small shallot, finely chopped
1/2 cup chicken stock
1/4 cup heavy cream
1 (5.2 oz) package garlic and herb cheese spread
1/4 cup grated Parmesan cheese
5 oz fresh spinach
1 lb fresh tortellini, cooked
salt, to taste
black pepper, to taste
extra Parmesan cheese, for garnishoptional

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Instructions

1
In a large skillet over medium-high heat, sauté the sliced mushrooms until browned and they have released their moisture.
2
Add the butter and finely chopped shallots to the skillet. Cook for another minute until the shallots soften.
3
Pour in the chicken stock and heavy cream, stirring to combine.
4
Add the block of garlic and herb cheese spread. Stir and break it up with a spatula until it melts completely into a creamy sauce.
5
Stir in the grated Parmesan cheese until it's melted and incorporated into the sauce.
6
Add the fresh spinach and stir until it wilts into the sauce.
7
Add your cooked tortellini to the skillet and gently toss to coat everything in the creamy sauce.
8
Serve immediately, garnished with extra grated Parmesan cheese and freshly cracked black pepper if desired.

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Tips & Notes

Pro tips

Slice mushrooms uniformly so they cook evenly and release moisture at the same rate—this concentrates the savory flavor.
Add the tortellini directly to the warm sauce off-heat to preserve the cheese filling's delicate texture and prevent overcooking.
Stir in spinach at the very end; it wilts in residual heat in seconds and stays bright green if you don't overcook.
Use fresh tortellini if possible—it has a tender, silky bite that reheats better than frozen and absorbs sauce flavoring more readily.

Substitutions

Cremini mushrooms → baby bella, portobello (quartered), or oyster mushrooms (shred larger caps)
Boursin cheese → garlic and herb flavored cream cheese or mascarpone mixed with garlic and dried Italian herbs
Fresh spinach → kale (chopped finely, add 1 minute earlier) or arugula (add after plating to preserve peppery bite)
Heavy cream → full-fat Greek yogurt or sour cream (stir in off-heat to prevent curdling)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 3 days; reheat gently on stovetop with a splash of stock to restore sauce consistency. Do not freeze—the tortellini texture and sauce emulsion degrade significantly.

Common Questions

Can I use frozen tortellini instead of fresh?

Yes. Cook frozen tortellini according to package directions (usually 3-4 minutes longer than fresh). The sauce preparation remains the same.

What's the best substitute for Boursin cheese?

Cream cheese mixed with minced garlic, Italian seasoning, and grated Parmesan (about 1:1 ratio). Or use a flavored cream cheese like garlic and herb varieties.

Can I make this dairy-free?

Use dairy-free cream cheese or cashew cream instead of Boursin, and substitute heavy cream with oat or coconut cream. The sauce will be slightly less rich.

How do I prevent the sauce from breaking?

Keep heat at medium, add stock first to cool the pan slightly, then stir in Boursin and cream off-heat. Never let the sauce boil vigorously once cream is added.

Can I prepare this ahead?

Prepare the mushroom-shallot mixture up to 2 hours ahead. Cook tortellini and spinach fresh, then combine with the reheated sauce just before serving.