Mushroom Tortellini Alfredo recipe

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Ingredients

2 (9 ounce) packages refrigerated cheese tortellini
6 tablespoons unsalted butter
1 (8 ounce) package sliced baby bella mushrooms
2 cups heavy cream, divided
1 ½ cups grated Parmesan cheese
1 teaspoon grated lemon zest
1 pinch freshly grated nutmeg
sea salt and freshly ground black pepper to taste
1 tablespoon grated Parmesan cheese, or to taste
1 tablespoon chopped fresh parsley

Nutrition Info

1115.8 calories
carbohydrate: 67.1 g
cholesterol: 292.5 mg
fat: 81.7 g
fiber: 4.2 g
protein: 33.8 g
saturatedFat: 49.5 g
servingSize: -
sodium: 1090.9 mg
sugar: 4.8 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 are tender yet firm to the bite, 2 to 3 minutes, do not overcook. Drain, reserving some pasta water.

  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.

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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.

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