Lighter Mushroom Tortellini Alfredo recipe

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Ingredients

1 (9 ounce) package refrigerated tortellini
½ cup sliced portobello mushrooms
2 cloves garlic, minced
3 tablespoons butter
½ cup evaporated fat-free milk
¾ cup freshly grated Parmesan cheese
1 pinch ground black pepper

Nutrition Info

496.8 calories
carbohydrate: 46.9 g
cholesterol: 87.3 mg
fat: 24.9 g
fiber: 2.5 g
protein: 23.4 g
saturatedFat: 14.6 g
servingSize: -
sodium: 759.1 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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 the filling is hot, 2 to 3 minutes.

  2. 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. 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.

Recipe Yield

3 servings

Recipe Note

This pasta dish is a perfect choice for meatless Monday, and with minimal ingredients it's fast to make, too!

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