Quick meals for a busy lady. That is my thought process during the work week when I haven’t meal-prepped on the weekend. One pot??? Even better. I am all about the minimal clean-up. I tend to have a bad habit of using every pot, pan, bowl, and utensil when I am meal-prepping. Yes, I get a lot of eye rolls from Andrew when he looks at the kitchen sink on Sunday. Oops.
This is an easy one-pot meal and the creaminess is from the ricotta cheese, so it’s a lighter pasta dish. Win-win. It even makes great left-overs for the following day.
You could add other produce you have on hand, such as bell peppers, kale, or frozen peas, if you want to sneak in even more nutritional value.
Sorry for the quick posts! Story-telling works better on weekends ;) Happy hump day.
Prep time: 5 minutes
Cook time: 25 minutes
1/2 red onion, diced
4 cloves garlic, minced
2 C crimini mushrooms, sliced
14.5 oz can fire-roasted tomatoes
14.5 oz water (use the tomato can to measure the water)
1 t corn starch
1 t dried oregano
1 t dried basil
12 oz tortellini (I used cheese-filled)
3 C fresh spinach
1/2 C ricotta cheese
sea salt and cracked pepper to taste
optional: freshly grated parmesan for serving
Note: If you don’t have corn starch, don’t stress just substitute butter for your olive oil and 1 tbsp of flour for the corn starch. Add the flour to the pan when you are done cooking the mushrooms and whisk it into the butter. Then add your wet ingredients (water and tomatoes) and stir to combine. The flour will act as a thickener similar to the cornstarch.
- In a large sauté pan, over medium-high heat, warm 1 tbsp of extra virgin olive oil.
- Add garlic and onion to pan and cook until onion is translucent (3-5 minutes). Place mushrooms in pan and cook an additional 5 minutes.
- Transfer diced tomatoes to pan. Whisk corn starch and cold water in the same can the tomatoes were in and add to your pan. Season with dried herbs. Stir to combine ingredients and bring to a rolling boil.
- Add tortellini and spinach to the pan. Cover with sauce and replace lid on pan. Cook until tortellini is tender (7-10 minutes), stirring occasionally. (Note: Reduce the heat to medium if you need to while the pasta is cooking)
- Gently fold in the ricotta cheese and season with salt and pepper. Serve warm with freshly grated parmesan.