About a month ago we were excited to have a flush of mushrooms from our shiitake logs and the asparagus was waking up. We put both to use in this recipe, and I’m making it again to share with you.
Asparagus, mushrooms, and spinach are in season whether you’re gathering them from your back yard, the farmers market, or the grocery store …and of course, you can make use of some grass finished ground beef.
I hope you’ll try this spring/early summer take on Marry Me Tortellini.
Ingredients:
1 20 oz package cheese tortellini
1 pound ground beef
8 oz mushrooms sliced
1 bundle fresh asparagus cut into 1 inch pieces
2 tbsp olive oil
1/2 cup sun dried tomatoes
3 tbsp minced garlic
1/2 cup beef bone broth
1/2 cup heavy cream
1/2 cup Parmesan cheese
1 tsp Italian seasoning
1 handful baby spinach
Salt and pepper to taste
Marry Me Ground Beef Tortellini with Mushrooms and Asparagus
Step 1.
Prepare the tortellini and ground beef. Cook the tortellini according to package directions and set aside.
Brown the ground beef in 1 tbsp of olive oil and set aside.
Step 2.
Saute the mushrooms. Add another tbsp of olive oil and the mushrooms to the pan. Saute until browned. 4-5 minutes
Step 3.
Saute the asparagus. Add the asparagus and saute another 4 minutes
Step 4.
Start the sauce. Reduce heat to low. Add the garlic, Italian seasoning, and sun dried tomatoes. Stir frequently for about a minute. . .
Step 5.
Pour in the bone broth and stir.
Step 6.
Bring it all together. Add the ground beef and tortellini back in. Then stir in the heavy cream, Parmesan cheese, and baby spinach. Simmer for 3 to 4 minutes and you’re done!