Recipe: Spinach Tortellini with Creamy Mushroom Sauce (using white wine and peas)

SPINACH TORTELLINI WITH CREAMY MUSHROOM SAUCE

7 oz spinach tortellini, uncooked
1/4 cup diced onion
1 cup sliced fresh mushrooms (about 3 oz)
3 tablespoons butter
1 teaspoon fresh lemon juice
3 tablespoons flour
1 cup chicken broth
1/4 cup heavy (whipping) cream
1/4 cup white wine
1 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 cup frozen peas, cooked
GARNISHES:
Chopped fresh parsley
Scallion, sliced into rings

Cook tortellini in large pot of rapidly boiling salted water for about 25 minutes or until tender, stirring occasionally. Drain.

Meanwhile, in a medium saucepan, saute onions and mushrooms in butter and lemon juice until tender but not brown. Sprinkle with flour; toss. Add broth and heavy cream, stirring until the mixture is thickened and comes to a boil. Add wine and salt and pepper, to taste. Cook an additional minute.

TO SERVE:
Divide tortellini among serving plates. Pour sauce over tortellini. Sprinkle with cooked peas and garnishes. Serve immediately.

Makes 4 to 6 servings
Source: Box label recipe: back of 7 oz. box Amore brand cheese tortellini