Name: Mushroom Tortellini Alfredo
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
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; 1.5 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

Ingredients

Instructions

Step 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.
Step 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.
Step 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.
Step 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.

Enjoy your meal!