Tortellini with Mushroom Sauce
Indulge in the comforting elegance of Tortellini with Mushroom Sauce, a pasta dish that pairs tender cheese-filled tortellini with a rich, creamy mushroom sauce infused with garlic and Parmesan. Featuring earthy button mushrooms, golden sautéed butter, and heavy cream, this recipe transforms simple ingredients into a velvety sauce that clings lovingly to each piece of tortellini. Finished with fresh parsley for a pop of color and flavor, this dish takes just 30 minutes from start to finish, making it ideal for busy weeknights or casual dinner parties. Serve with extra Parmigiano-Reggiano cheese for a touch of indulgence and watch as it becomes your new go-to comfort food. Perfect for pasta lovers searching for easy yet refined recipes!
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Recipe Information
Ingredients
- 500 grams cheese tortellini
- 300 grams button mushrooms
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pieces garlic cloves
- 1 cup heavy cream
- 0.5 cup parmigiano-reggiano cheese
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the tortellini and set aside.
While the tortellini cooks, clean the mushrooms with a damp paper towel and slice them thinly. Mince the garlic cloves and chop the fresh parsley finely.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until the butter has melted. Add the sliced mushrooms and sauté for 6-8 minutes, stirring occasionally, until the mushrooms are golden brown and tender.
Add the minced garlic to the skillet and sauté for 1 minute, until fragrant. Stir in the remaining tablespoon of butter and pour in the heavy cream. Reduce the heat to low and let the mixture simmer for 3-4 minutes, stirring frequently.
Stir in the grated parmigiano-reggiano cheese, salt, and black pepper. Mix until the cheese has melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to achieve the desired consistency.
Add the cooked tortellini to the skillet and toss gently to coat the pasta in the mushroom sauce. Cook for 2-3 minutes to let the flavors meld together.
Remove from heat and sprinkle with freshly chopped parsley. Serve immediately with extra grated parmesan on the side, if desired.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.5 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 507 mg | 39% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 313 mg | 7% | |
*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.
