Portabella Tortellini
Elevate your home-cooked pasta game with this luscious Portabella Tortellini recipe, a perfect blend of hearty comfort and gourmet flavors. Tender cheese tortellini are smothered in a creamy Parmesan sauce infused with the earthy, umami-rich goodness of sautéed portabella mushrooms. Aromatic garlic and a touch of butter add depth to the dish, while a sprinkle of fresh parsley brightens the flavors and brings balance. Ready in just 30 minutes, this indulgent yet approachable meal is perfect for busy weeknights or elegant dinner parties alike. Serve it piping hot and enjoy the harmonious combination of creamy textures and savory notes. Pair with a crisp white wine or your favorite garlic bread for a truly unforgettable dining experience!
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Recipe Information
Ingredients
- 12 ounces Cheese tortellini (fresh or frozen)
- 8 ounces Portabella mushrooms
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the tortellini according to the package instructions. Reserve 1/4 cup of pasta water before draining and set the tortellini aside.
While the tortellini is cooking, clean the portabella mushrooms by gently wiping them with a damp paper towel. Slice them into thin strips.
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Stir in the butter until melted.
Reduce the heat to low and add the heavy cream to the skillet. Stir to combine, then allow it to simmer for 3-4 minutes to thicken slightly.
Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Add the reserved pasta water a tablespoon at a time if the sauce is too thick.
Season the sauce with salt, black pepper, and optional red pepper flakes to taste.
Add the cooked tortellini to the skillet and gently toss to coat them in the sauce.
Garnish with fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 4012 mg | 174% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 11.5 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1269 mg | 98% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1464 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
