adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mushroom Tortellini Alfredo
Mushroom Tortellini Alfredo
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Creamy Alfredo cheese tortellini with baby bella mushrooms - a quick and easy gourmet dinner for busy weeknights.
Ingredients:
  • 2 (9 ounce) packages refrigerated cheese tortellini
  • 6 tablespoons unsalted butter
  • 1 (8 ounce) package sliced baby bella mushrooms
  • 2 cups heavy cream, divided
  • 1.5 cups grated Parmesan cheese
  • 1 teaspoon grated lemon zest
  • 1 pinch freshly grated nutmeg
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon grated Parmesan cheese, or to taste
  • 1 tablespoon chopped fresh parsley
Instructions:
  • 1. Bring a large pot of lightly salted water to a rolling boil. Add tortellini and cook until they float to the top and are al dente, about 2 to 3 minutes. Be careful not to overcook. Reserve some pasta water before draining.
  • In a large skillet over medium heat, melt butter until sizzling. Add mushrooms and cook until golden brown and tender, approximately 5 minutes. Lower the heat, then pour in 1 1/2 cups of cream and simmer gently for 4 to 5 minutes, stirring occasionally.
  • After removing the skillet from the heat, gently mix in the drained tortellini. Incorporate the remaining 1/2 cup of heavy cream, 1 1/2 cups of Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper until everything is well combined.
  • Melt Parmesan cheese in the skillet over low heat until sauce thickens slightly, about 1 to 2 minutes. Sprinkle with remaining Parmesan and parsley before serving.

Similar Recipes