Tortellini, Mushrooms in Marsala-Mascarpone Cream Sauce

Tortellini, Mushrooms in Marsala-Mascarpone Cream Sauce: 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.

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

  • 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

Bring a pot of salted water to a boil for the tortellini.

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.

While the mushrooms brown, cook and drain the tortellini according to package directions.

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.

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.

To serve, make a bed of spinach on each of 4 plates, top with the tortellini and some grated cheese.

Makes 4 servings

comments & replies

I made this, and I have only rave reviews. It's a well-conceptualized dish. I used yellow onion instead of shallots, white wine instead of Marsala, and Swiss chard instead of spinach. So, so delicious. I'm going to experiment with different pastas, different herbs, and different vegetables, snce I'll be making this often. I also served it as in the picture - a spectacular presentation. This dish was easy to make and qualifies as "guest-worthy". Thank you!

«  Steak Diane Skillet Strata with Pancetta and Mozzarella  »

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