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.
- 18ozcheese tortellini,refrigerated
- 6tbspunsalted butter
- 8ozbaby bella mushrooms,sliced
- 2cupsheavy cream,divided
- 1½cupsParmesan 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
Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil.
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.
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.
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.
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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