- In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, sun-dried tomatoes, mushrooms, Italian seasoning, and oregano. Sauté for 4–5 minutes, stirring often, until the vegetables are tender and fragrant.
- Pour in the white wine and scrape the bottom of the pan to deglaze. Let it reduce for about 2 minutes.
- Sprinkle in the flour, mix well, and cook for 2–3 minutes to form a light roux. Gradually whisk in the vegetable broth and bring to a boil. Let the mixture thicken slightly for 2 minutes, then add the tortellini and a pinch of salt. Lower the heat to medium-low, cover, and cook for 8–10 minutes, or until the pasta is tender.
- Remove from heat, then stir in the cream, parmesan, and spinach. Mix until the cheese melts and the spinach wilts. If the sauce is too thick, thin it out with a splash of warm broth or milk. Taste, adjust seasoning, and serve hot topped with grated pecorino.
Sun-Dried Tomato and Mushroom Tortellini
- Preparation 10 min
- Cooking 25 min
- Servings 4 à 6
- Freezing Je ne suggère pas
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Sun-Dried Tomato and Mushroom Tortellini 🍝
Here’s a recipe that truly has it all — quick, creamy, and bursting with flavor! This sun-dried tomato and mushroom tortellini is the perfect example of a simple dish that tastes like it came straight out of an Italian restaurant. In under 30 minutes, you’ll have a silky sauce infused with garlic and herbs, enriched with the sweetness of sun-dried tomatoes and the deep, savory flavor of shiitake mushrooms.
It’s the kind of weeknight meal that doesn’t compromise on taste — a splash of white wine for depth, a touch of cream for richness, and a generous handful of fresh parmesan for the perfect finish. Add a handful of fresh spinach for balance, and you’ve got a complete, comforting, and indulgent dish.
Served with crusty bread and a glass of wine, these tortellini are also ideal for a cozy dinner with friends or a stress-free potluck that’s sure to impress. A vegetarian, foolproof, and irresistibly flavorful recipe that turns any ordinary evening into an Italian feast.
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🍝 Tips & Tricks for Perfect Sun-Dried Tomato and Mushroom Tortellini
✅ Sear for maximum flavor
Take the time to brown the mushrooms and sun-dried tomatoes well before adding any liquid — that’s where all the deep, rich flavor comes from.
✅ Mix your cheeses
Combine parmesan and pecorino for the perfect balance of creamy and salty. You can also add a spoonful of ricotta for an even silkier texture.
✅ Add a touch of freshness
Top your dish with fresh basil or parsley right before serving to brighten up the creamy sauce.
✅ Adjust the sauce consistency
If the sauce gets too thick, just stir in a bit of warm broth to bring it back to a smooth, velvety texture.
✅ Serve with good bread
A piece of crusty bread is a must to soak up every last drop of that delicious sauce!
✅ Finishing touch
A drizzle of good olive oil and a crack of fresh pepper before serving make the whole dish pop.
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for my sun-dried tomato andmushroom tortellini
- 2 tbsp olive oil
- 1 small yellow onion, finely chopped
- 4 garlic cloves, finely minced
- 1 cup (280 ml) sun-dried tomatoes, roughly chopped and lightly drained
- 125 g shiitake mushrooms, sliced
- 1 tsp Italian seasoning
- 1/2 tsp dried oregano
- 1/4 cup (60 ml) dry white wine
- 3 tbsp all-purpose flour
- 2 cups (500 ml) vegetable broth
- 600 g (about 5 cups) cheese tortellini, uncooked
- 1/2 cup (125 ml) 15% cooking cream
- 2 cups (500 ml) fresh baby spinach
- 1 cup (100 g) freshly grated parmesan cheese
- 1/2 cup (50 g) grated pecorino, for serving
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Preparation
Frequently asked questions
Absolutely! Button, cremini, or portobello mushrooms work just as well. You can even mix a few varieties for extra texture and flavor.
Yes. Use 10% or 35% cream for a richer result, or swap for evaporated milk or unsweetened oat cream for a lighter or dairy-free option.
Definitely. Grilled chicken, shrimp, or even crispy tofu all pair beautifully with the creamy sauce.
Our sommeliers suggest
Carpineto Vermentino Valcolomba 2023
Italie
The Carpineto Vermentino Valcolomba 2023 is the perfect companion for your sun-dried tomato and mushroom tortellini. Its bright freshness and citrus notes beautifully balance the richness of the creamy sauce, while its herbal and floral aromas echo the Mediterranean flavors of the dish. Served well chilled, it adds a luminous and elegant touch to every bite.
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L’Autentica, 4.6%
Birra Moretti
Birra Moretti pairs wonderfully with sun-dried tomato and mushroom tortellini. Its smooth malt sweetness and gentle bitterness cleanse the palate between bites, while its subtle floral and grain notes naturally complement the richness of the parmesan and the earthy flavor of the mushrooms. Served cold, it brings a refreshing lightness and perfect balance to this creamy, Italian-inspired dish.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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If you like my creamy tortellini with sun-dried tomatoes and mushrooms, you'll love these recipes:
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