Spinach and Mushroom Tortellini
Ingredients
- 1 (9-oz) pkg refrigerated whole wheat cheese tortellini
- ½ (14-oz) pkg plant-based sausage links
- 1 cup sliced baby portobello mushrooms
- 1 clove garlic, minced
- 1 Tbsp water
- ½ (5-oz) pkg baby spinach
- 2 Tbsp white wine
- 2½ Tbsp chopped walnuts
- 1 Tbsp freshly grated Parmesan cheese
- ⅛ tsp pepper
Instructions
- Cook tortellini according to package directions; drain, reserving 2 Tbsp pasta water.
- Cook sausage according to package directions in a nonstick skillet coated with 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 | 3 | |
| Calories |
500
|
500
|
| 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 |
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