Tortellini with "Sausage," Spinach, and Mushrooms
Ingredients
- 2 (9-oz) pkg refrigerated whole wheat cheese tortellini
- 1 (14-oz) pkg plant-based sausage links
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 2 cloves garlic, minced
- 2 Tbsp water
- 1 (5-oz) pkg baby spinach (or use frozen chopped spinach)
- ¼ cup dry white wine
- ⅓ cup chopped walnuts
- 2 Tbsp freshly grated Parmesan cheese
- ¼ tsp pepper
Instructions
- Cook tortellini according to package directions; drain, reserving ¼ cup pasta water. Cook sausage according to package directions in a nonstick skillet coated in cooking spray; slice sausage, and return to skillet.
- Add mushrooms, garlic, and water to skillet; cook over medium heat 4 to 5 minutes or until mushrooms are tender.
- Add spinach and wine; cook 2 minutes or until liquid is evaporated. Stir in tortellini and reserved pasta water. Sprinkle with nuts, cheese, and pepper.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
501
|
501
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 30 | 30 |
| Carb (g) | 44 | 44 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 888 | 888 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
