Ali Allie | CoServ

With plenty of mushrooms, spinach and a creamy pesto made from cashews and sun-dried tomatoes, this satisfying one-skillet meal will please everyone in the family (even the carnivores).

1 tablespoon olive oil
2 cups baby bella mushrooms, stemmed and sliced
4 cloves garlic, minced
4 cups fresh baby spinach
12 ounces fresh cheese tortellini (uncooked)
2 1/2 cups vegetable broth
1 tablespoon chopped fresh oregano
3/4 cup Sun-Dried Tomato Pesto (recipe follows)
2 ounces cream cheese, cubed
1/4 cup grated Parmesan cheese
1/4 cup julienned sun-dried tomatoes marinated in oil

1. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté 4–5 minutes. Add the garlic and spinach and cook, stirring, an additional 2–3 minutes.

2. Add the tortellini, vegetable broth and oregano. Stir to combine and bring the mixture to a simmer. Cover, reduce heat to low and cook 7–8 minutes.

3. Add the sun-dried tomato pesto, cream cheese and Parmesan. Stir until the cream cheese melts into the dish. Continue to cook on low another 3–4 minutes.

4. Remove from heat and top with the sun-dried tomatoes.

Serves 3-4.

Sun-Dried Tomato Pesto

3 1/2 ounces sun-dried tomatoes marinated in oil, julienned
1/4 cup roasted cashews
6 cloves garlic
1/4 cup grated Parmesan cheese
1/4 cup fresh basil leaves
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 cup olive oil
1/4 cup water

1. Combine the sun-dried tomatoes, cashews and garlic in a food processor. Pulse the ingredients into a coarse purée.

2. Add the Parmesan, basil, black pepper and salt, and pulse to combine.

3. With the processor running, drizzle in the olive oil and water through the feed tube. Makes about 1 cup.

Cook’s Tip

Feel free to substitute almonds or pine nuts for the cashews.