Name: Mushroom Tortellini Alfredo Recipe
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 18 oz cheese tortellini; 6 tbsp unsalted butter; 8 oz baby bella mushrooms; 2 cups heavy cream; 1½ cups parmesan cheese; 1 tsp lemon zest; 1 pinch nutmeg; Sea salt and freshly ground black pepper; 1 tbsp parmesan cheese; 1 tbsp Fresh Parsley

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

Serves:

Ingredients

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

Instructions

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.