Creamy Tuscan Tortellini

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INGREDIENTS :
18 ounces cheese tortellini, thawed if frozen
2 cups baby spinach
8 ounces baby bella mushrooms, sliced
1 ½ cups vegetable broth
⅔ cup heavy cream
½ cup sun-dried tomatoes packed in oil, oil reserved
1 tablespoon tomato paste
1 tablespoon fresh basil, chopped
1 tablespoon butter
1 tablespoon reserved sun-dried tomato oil
4 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
Optional: Parmesan cheese for serving

INSTRUCTIONS :
Sauté Mushrooms and Garlic:
Heat a skillet over medium heat and add the butter and reserved sun-dried tomato oil.
Add the sliced mushrooms and sauté until they start to caramelize.
Add the minced garlic and sauté for about 20 seconds until fragrant.
Prepare the Sauce:
Add the vegetable broth, tomato paste, chopped basil, sun-dried tomatoes, heavy cream, salt, and ground black pepper to the skillet. Stir until well combined.
Cook the Tortellini:
Add the tortellini to the skillet, stir, and cover. Simmer for 3-4 minutes.
Add Spinach

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