TORTELLINI WITH MUSHROOM SAUCE
It's easy to turn these little twists of frozen-cheese-filled pasta into a meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
- Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
- Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.
TORTELLINI CARBONARA
I've made this bacon, cream and Parmesan cheese pasta sauce for so many years and have always called it a carbonara. Low-and-behold, I recently found out it's actually more like an Alfredo sauce. In either case, it's absolutely heavenly and a great option for company! -Cathy Croyle, Davidsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cook tortellini according to package directions; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings., In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately.
Nutrition Facts : Calories 527 calories, Fat 36g fat (20g saturated fat), Cholesterol 121mg cholesterol, Sodium 728mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
MUSHROOM TORTELLINI ALFREDO
Refrigerated tortellini is good quality, and oh so suitable for a quick and easy weeknight meal. Alfredo sauce is rich, velvety, and indulgent, but it's worth the splurge occasionally, and you'll look like a super chef.
Provided by lutzflcat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
- Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
- Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 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, 1 to 2 remaining Parmesan and parsley.
Nutrition Facts : Calories 1115.8 calories, Carbohydrate 67.1 g, Cholesterol 292.5 mg, Fat 81.7 g, Fiber 4.2 g, Protein 33.8 g, SaturatedFat 49.5 g, Sodium 1090.9 mg, Sugar 4.8 g
TORTELLINI WITH CREAMY MUSHROOM SAUCE
You can use any kind of tortellini, and mushrooms for this recipe. You can make this a vegetarian dish, or not.
Provided by Katanashrp
Categories Weeknight
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta until al dente, drain and return to the pan to keep warm.
- Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
- Add garlic and cook for 1 minute.
- Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
- Add cream, nutmeg and parsley and stir to combine.
- Cook for another 3-5 minutes, until the sauce has thickened slightly.
- Season with salt and pepper.
- Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
- Enjoy!
Nutrition Facts : Calories 753.7, Fat 49.3, SaturatedFat 23.1, Cholesterol 149.7, Sodium 422.6, Carbohydrate 57, Fiber 2.3, Sugar 1.6, Protein 17.2
CREAMY MUSHROOM TORTELLINI ALFREDO
This creamy, comforting dish is easy to make using prepared tortellini and a homemade Alfredo sauce.
Provided by fabeveryday
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
- Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
- Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
- Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.
Nutrition Facts : Calories 934.2 calories, Carbohydrate 79.1 g, Cholesterol 180.3 mg, Fat 57.1 g, Fiber 5.7 g, Protein 32.1 g, SaturatedFat 32.5 g, Sodium 1266.3 mg, Sugar 6.8 g
TORTELLINI WITH MUSHROOM CARBONARA SAUCE
Provided by Bonnie Wilkens Metully
Categories Milk/Cream Egg Mushroom Pasta Sauté Parmesan Bacon Winter Sage Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 9
Steps:
- Cook tortellini in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
- Sauté bacon in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add mushrooms, onions, garlic, and sage to skillet. Sauté over medium-high heat until mushrooms are tender, about 8 minutes. Add 1/2 cup reserved pasta cooking liquid to skillet. Bring to boil over medium-high heat. Whisk egg yolks and cream in small bowl to blend. Add cream mixture, tortellini, and 1/3 cup Parmesan cheese to mushroom mixture. Toss until sauce thickens and coats tortellini, adding more cooking liquid by tablespoonfuls to thin sauce, if desired, about 3 minutes. Season with salt and pepper. Transfer pasta to serving bowl and sprinkle with remaining 1/3 cup Parmesan cheese.
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4.1/5 (38)Category AppetizerCuisine ItalianTotal Time 25 mins
- The quality of store bough Tortellini these days, really allows everyone to cook like a star, with actually very little work. Here I use some packaged cheese tortellini to make a simple Tortellini with Mushroom Alfredo Sauce that is tastes awesome and only takes about 30 minutes to cook. The longest time is sautéing up the mushrooms, but it’s time well spent, as you end up with a sauce that has a great earthy flavor, so much more complex than a traditional alfredo. And for the mushroom lover, it can’t be beat. Give it a try and let me know how it goes. Recipe Overview & Keys to Success To make the best Tortellini with Mushroom Alfredo Sauce just make sure to do the following
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