TORTELLINI - SPINACH WITH CREAMY MUSHROOM SAUCE

By akselden

Ingredients

• 7 oz. dried tortellini
• 1/4 C. diced onion
• 1 C. (3 oz.) sliced fresh mushrooms
• 3 T. butter
• 1 tsp. fresh lemon juice
• 3 T. flour
• 1 C. chicken broth
• 1 tsp. salt to taste
• 1/4 C. heavy cream
• Freshly ground pepper
• 1/4 C. white wine
• 1 C. frozen peas, cooked according to package directions
• Chopped parsley
• Scallion rings (optional)

Preparation

Step 1

1. Cook pasta according to package directions. Cook peas according to package directions.

2. Meanwhile, in a medium saucepan, saute the onions and mushrooms in the butter and lemon juice until tender but not brown. Sprinkle with flour and toss. Add broth and cream, stirring until the mixture is thickened and comes to a boil. Add the seasonings and wine. Cook an additional minute.

3. Divide cooked, well drained, pasta among serving plates. Pour sauce over pasta. Sprinkle with cooked peas, parsley and scallions. Serve immediately.