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.

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

Ingredients

• 1 teaspoon grated lemon zest
• 6 tablespoons unsalted butter
• 1 tablespoon chopped fresh parsley (Optional)
• 1 pinch freshly grated nutmeg
• 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 tablespoon grated Parmesan cheese, or to taste (Optional)
• 1 ½ cups grated Parmesan cheese (Optional)

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.