Creamy Mushroom and Spinach Tortellini

Serves 4, Prep and Cook 20 mins

625g packet fresh spinach

and ricotta tortellini

2 tblsps olive oil

350g cup mushrooms, sliced 2 cloves garlic, crushed

½ cup dry white wine 300ml tub light thickened

cooking cream

1 cup finely grated parmesan,

plus extra to serve

¹⁄³ cup chopped fresh chives 100g baby spinach leaves

1 Cook pasta according to packet directions. Drain.

2 Meanwhile, heat oil in a large, deep, non-stick frying pan over a medium to high heat. Add mushrooms and garlic. Cook, stirring occasionally, for about 3 minutes, or until tender.

3 Add wine and cream. Bring to boil. Gently boil for about 3 minutes, or until slightly thickened.

4 Add tortellini, parmesan and half the chives. Mix well. Stir in spinach. Remove from heat. Season with salt and pepper.

5 Sprinkle remaining chives over the pasta. Serve with extra parmesan.