Mushroom Tortellini Alfredo Recipe

Mushroom Tortellini Alfredo Recipe

How To Make Mushroom Tortellini Alfredo

This mushroom tortellini makes use of refrigerated tortellini in a rich and decadent alfredo sauce. It’s a great recipe for a simple yet tasty dinner.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 18ozcheese tortellini,refrigerated
  • 6tbspunsalted butter
  • 8ozbaby bella mushrooms,sliced
  • 2cupsheavy cream,divided
  • cupsParmesan cheese,grated
  • 1tsplemon zest,grated
  • 1pinchnutmeg,freshly grated
  • sea salt and freshly ground black pepper,to taste
  • 1tbspParmesan cheese,grated, or to taste
  • 1tbspfresh parsley,chopped


  1. Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil.

  2. Cook uncovered for 2 to 3 minutes, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite; do not overcook. Drain, reserving some pasta water.

  3. Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute for about 5 minutes or until tender and golden brown. Reduce heat to low, pour in 1 ½ cups of cream, and simmer for 4 to 5 minutes, stirring occasionally.

  4. Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining ½ cup of heavy cream, 1 ½ cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.

  5. Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly. Sprinkle remaining Parmesan and parsley.


  • Calories: 1198.76kcal
  • Fat: 85.79g
  • Saturated Fat: 52.53g
  • Trans Fat: 0.70g
  • Monounsaturated Fat: 24.21g
  • Polyunsaturated Fat: 3.31g
  • Carbohydrates: 67.91g
  • Fiber: 3.37g
  • Sugar: 6.17g
  • Protein: 42.52g
  • Cholesterol: 301.91mg
  • Sodium: 1368.44mg
  • Calcium: 972.99mg
  • Potassium: 463.15mg
  • Iron: 2.89mg
  • Vitamin A: 807.83µg
  • Vitamin C: 3.81mg
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