Tortellini With Creamy Mushroom Sauce

READY IN: 35mins
ImPat
Recipe by Katanashrp

You can use any kind of tortellini, and mushrooms for this recipe. You can make this a vegetarian dish, or not.

Top Review by ImPat

I scaled back for 3 serves and used a 375 gram pack of mixed pasta veal tortellini and about 8 baby belle mushrooms, otherwise made as per recipe except when serving I put the tortellini into a oven proof dish and poured the sauce over and mixed through the pasta to and put in a warm oven to let the flavours develop while a made a side of a garden salad and heated up the garlic bread and when serving I sprinkled sharp cheddar cheese on top as my lot do not like parmesan which they refer to as spew cheese but all 4 of us enjoyed immensely as was, thank you Katanashrp, made for Name that Ingredient tag game.

Ingredients Nutrition

Directions

  1. Cook the pasta until al dente, drain and return to the pan to keep warm.
  2. Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
  3. Add garlic and cook for 1 minute.
  4. Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
  5. Add cream, nutmeg and parsley and stir to combine.
  6. Cook for another 3-5 minutes, until the sauce has thickened slightly.
  7. Season with salt and pepper.
  8. Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
  9. Enjoy!

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