Creamy Mushroom Tortellini Alfredo
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Ingredients for - Creamy Mushroom Tortellini Alfredo

1. Olive oil - 1 tablespoon
2. Refrigerated cheese tortellini - 1 (20 ounce) package
3. Butter, divided - 8 tablespoons
4. Sliced baby portobello mushrooms - 2 (8 ounce) packages
5. Finely chopped onion - ½ cup
6. Garlic, minced - 2 cloves
7. Half-and-half - 2 cups
8. Salt - ½ teaspoon
9. Ground black pepper - ¼ teaspoon
10. Garlic powder - ¼ teaspoon
11. Cayenne pepper - 1 pinch
12. Grated Parmesan cheese - ¾ cup
13. Chopped fresh thyme, or to taste - ½ teaspoon

How to cook deliciously - Creamy Mushroom Tortellini Alfredo

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.