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Tortellini with creamy mushroom and white wine sauce
Tortellini with creamy mushroom and white wine sauce
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Quick and creamy tortellini perfect for busy nights.
Ingredients:
  • 625g packet fresh spinach and ricotta tortellini
  • 1 small brown onion, thinly sliced
  • 3 garlic cloves, crushed
  • 200g sliced swiss brown mushrooms
  • 2 tsp chopped fresh thyme leaves, plus extra to serve
  • 82.50 gm dry white wine
  • 300ml Cooking Cream
  • Finely grated parmesan, (or vegetarian hard cheese) to serve
Instructions:
  • Prepare the pasta according to the package instructions. Meanwhile, in a large, deep frying pan, heat oil over medium-high heat.
  • Sauté onion until just softened, then add garlic, mushrooms, and thyme. Cook until tender.
  • Pour in a splash of wine and let it simmer until reduced by half. Gently mix in the cream, bring to a simmer, then reduce heat to low and let it simmer for 2 minutes until the sauce slightly thickens.
  • Drain pasta, saving 1/4 cup of cooking water. Mix pasta and reserved water with the creamy sauce. Cook and stir for 1 minute until sauce slightly thickens and coats the pasta. Season with salt and pepper. Combine well and top with Parmesan and extra thyme leaves before serving.

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