Tortellini with Tomato Parmesan Mushroom Sauce
Elevate your weeknight dinner with this mouthwatering Tortellini with Tomato Parmesan Mushroom Sauce—a dish that artfully combines tender cheese-filled tortellini with a rich, creamy tomato sauce infused with the earthy flavors of cremini mushrooms. Sautéed garlic and onions form the aromatic base, while a blend of diced tomatoes, heavy cream, and melted Parmesan creates a velvety sauce perfectly seasoned with basil and oregano. Ready in just 35 minutes, this recipe is both comforting and elegant, making it ideal for a quick family meal or an impressive dinner party centerpiece. Serve it hot, garnished with fresh parsley and an extra sprinkle of Parmesan for a restaurant-worthy finish.
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Recipe Information
Ingredients
- 16 ounces Cheese tortellini
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 1 Yellow onion, finely chopped
- 8 ounces Cremini mushrooms, sliced
- 14.5 ounces Diced tomatoes (canned)
- 2 tablespoons Tomato paste
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until al dente. Drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat.
Add the minced garlic and chopped onion to the skillet. Sauté until the onion becomes translucent, about 3-4 minutes.
Stir in the sliced mushrooms and cook for 5-6 minutes, or until the mushrooms release their moisture and begin to brown slightly.
Add the diced tomatoes (with their juices) and tomato paste to the skillet. Stir to combine.
Season the mixture with dried basil, dried oregano, salt, and black pepper. Allow the sauce to simmer gently for 8-10 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2-3 minutes, letting the cheese melt and the sauce thicken slightly.
Add the cooked tortellini to the skillet and toss gently to coat the pasta evenly with the sauce.
Taste and adjust seasoning as needed.
Serve the tortellini hot, garnished with freshly chopped parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.9 g | 234% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 527 mg | 176% | |
| Sodium | 5298 mg | 230% | |
| Total Carbohydrate | 211.2 g | 77% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 29.4 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1541 mg | 119% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2156 mg | 46% | |
*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.
