Marry Me Tortellini

Serves 2-3 | Prep time: 25 mins

This has always been one of my favorite sauces - honestly, you can make it with chicken, salmon, orzo, just as-is - or with tortellini, like in this recipe! Absolutely delicious. Might make someone want to marry you, in fact!

Ingredients:

• 1 package (9–10 oz) refrigerated cheese tortellini

• 1 tbsp olive oil

• ½ tsp red pepper flakes

• 6 oz baby Bella mushrooms, sliced

• 2–3 cloves garlic, minced

• ⅓ cup chopped sun-dried tomatoes (oil-packed, drained)

• ½ cup chicken broth

• ¾ cup heavy cream

• ⅓ cup grated parmesan

• ¼ tsp dried oregano

• ¼ tsp thyme

• Salt & pepper to taste

• Handful of baby spinach (optional)

• 1 tbsp butter (to finish)

• Fresh basil or parsley, for topping

Instructions:

1. Cook the tortellini according to package directions. Reserve ¼ cup pasta water, then drain and set aside.

2. In a large skillet over medium-high heat, warm olive oil. Sauté mushrooms with salt and pepper for 3-4 minutes, until slightly browned. Add garlic and red pepper flakes; sauté 1 minute until fragrant.

3. Add sun-dried tomatoes and herbs. Cook 1–2 minutes.

4. Pour in broth and cream, bring to a simmer. Let it reduce slightly (3–4 minutes), then stir in parmesan.

5. Add cooked tortellini, spinach if using, and a splash of pasta water if it needs loosening. Let everything coat and thicken, 1–2 minutes.

6. Finish with butter, stir until glossy. Taste and adjust seasoning.

7. Serve hot, topped with chopped basil or parsley and extra parm.