Mushroom Tortellini Alfredo

Mushroom Tortellini Alfredo

Refrigerated cheese tortellini cooked in creamy homemade Alfredo sauce with baby bella mushrooms makes a delicious quick and easy dinner for those busy weeknights.

Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
1116 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.

Ingredients

  • 1 teaspoon grated lemon zest
  • 6 tablespoons unsalted butter
  • 1 tablespoon chopped fresh parsley
  • 1 pinch freshly grated nutmeg
  • 1 tablespoon grated Parmesan cheese, or to taste
  • 1 (8 ounce) package sliced baby bella mushrooms
  • sea salt and freshly ground black pepper to taste
  • 2 (9 ounce) packages refrigerated cheese tortellini
  • 2 cups heavy cream, divided
  • 1.5 cups grated Parmesan cheese

Categories

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