Creamy Mushroom Tortellini
This Creamy Mushroom Tortellini features rich flavors and a velvety sauce, making it a perfect quick meal for any occasion.
Ingredients
Pasta and Sauce Base
- 9 ounces tortellini cheese-filled for an indulgent twist
- 2 cups mushrooms cremini or button, sliced
- 2 tablespoons butter for rich flavor
- 1 clove garlic minced
- 1 cup heavy cream for that creamy goodness
- 1/2 cup Parmesan cheese plus extra for serving
- 1 teaspoon Italian seasoning for a touch of herby bliss
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- In a large pot of boiling salted water, cook the tortellini according to the package instructions. Drain and set aside, reserving a bit of the pasta water.
- In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until browned and tender, about 5-7 minutes.
- Stir in the minced garlic and cook for about 1 minute, or until fragrant.
- Pour in the heavy cream and sprinkle in the Italian seasoning. Bring to a gentle simmer while stirring, allowing it to thicken for about 3-4 minutes.
- Add the cooked tortellini and gently toss to coat. If the sauce is too thick, add a splash of the reserved pasta water. Stir in the Parmesan cheese and season with salt and pepper to taste.
- Remove from heat, garnish with fresh parsley and extra Parmesan cheese. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if the sauce thickens too much. Can also be frozen for up to a month.