CREAMY MUSHROOM and SPINACH TORTELLINI

SERVES 4 / PREPARATION & COOKING: 20 MIN

625g packet fresh spinach and ricotta tortellini

30ml (2T) olive oil

350g mushrooms, sliced

2 garlic cloves, crushed

125ml (½c) dry white wine

1 tub (300ml) light, thickened cooking cream

250ml (1c) finely grated Parmesan cheese, plus extra to serve

80ml ( c) chopped fresh chives

100g baby spinach leaves

salt and freshly ground pepper

1 Cook the pasta according to packet instructions. Drain.

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

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

4 Add the cooked tortellini, Parmesan cheese and half the chives. Mix well. Stir in the spinach leaves. Remove from the heat and season with salt and pepper.

5 Sprinkle the remaining chives over and serve with the extra Parmesan cheese.

Quick TIP

Tortellini is available in the refrigerator section of supermarkets. You can replace it with agnolotti or ravioli.