Name: Lighter Mushroom Tortellini Alfredo
Prep time: 5 min
Cook time: 5 min
Yield: 3
Ingredients: Refrigerated tortellini - 1 (9 ounce) package; Sliced portobello mushrooms - ½ cup; Garlic, minced - 2 cloves; Butter - 3 tablespoons; Evaporated fat-free milk - ½ cup; Freshly grated Parmesan cheese - ¾ cup; Ground black pepper - 1 pinch

Ingredients for - Lighter Mushroom Tortellini Alfredo

1. Refrigerated tortellini 1 (9 ounce) package

2. Sliced portobello mushrooms ½ cup

3. Garlic, minced 2 cloves

4. Butter 3 tablespoons

5. Evaporated fat-free milk ½ cup

6. Freshly grated Parmesan cheese ¾ cup

7. Ground black pepper 1 pinch

How to cook deliciously - Lighter Mushroom Tortellini Alfredo

1 . Stage

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 the filling is hot, 2 to 3 minutes.

2 . Stage

Melt butter in a skillet over medium-high heat. Add sliced mushrooms and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove mixture to a small bowl.

3 . Stage

Add evaporated milk to skillet and heat over medium-low heat until warm. Stir in Parmesan cheese until melted. Add cooked tortellini and toss to coat. Garnish with mushroom-garlic mixture.