Cheese Tortellini With Mushrooms Food

TORTELLINI WITH MUSHROOM SAUCE

Steps:

• In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
• Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
• Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.

CHEESE TORTELLINI WITH SQUASH

Steps:

• Place a baking sheet on the middle oven rack and preheat to 450˚ F. Toss the squash, mushrooms, olive oil and a big pinch each of salt and pepper in a large bowl. Spread out on the hot baking sheet and roast, tossing once or twice, until the vegetables are browned around the edges and tender, 20 to 25 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Combine the heavy cream, garlic, sage and a pinch of salt in a small saucepan. Bring to a boil, then reduce to a simmer and cook until reduced by about one-third, 5 to 7 minutes. Remove from the heat and stir in 1 teaspoon lemon juice; add more lemon juice to taste.
• Add the tortellini to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain (reserve the pot).
• Strain the cream mixture through a fine-mesh sieve into the reserved pot. Add the tortellini and 1/2 cup reserved cooking water; toss over medium heat until coated, adding a few more tablespoons cooking water as needed to loosen.
• Divide the roasted vegetables among shallow bowls. Spoon the tortellini and sauce on top. Sprinkle with Parmesan and chives.

CHEESE TORTELLINI WITH ITALIAN SAUSAGE AND MUSHROOM-SPINACH CREAM SAUCE

Steps:

• Heat a nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, about 10 minutes.
• Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until the onion is translucent, about 5 minutes. Reduce heat; add tomatoes, spinach, mushrooms, basil, salt, and pepper. Bring to a simmer, stirring as needed.
• Combine cream, milk, cheese, and flour in a bowl. Add to the tomato mixture and return to a simmer. Stir occasionally until reduced, about 15 minutes.
• While the sauce is reducing, bring a large pot of water to a boil. Add tortellini and boil gently until tender, about 6 minutes. Drain the tortellini. Mix with the tomato sauce and serve.

MUSHROOM TORTELLINI ALFREDO

Steps:

• 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.
• 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.
• 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.
• Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.

TORTELLINI WITH MUSHROOMS, BUTTER, AND PARMESAN

Steps:

• Boil a large pot of water. Add a generous pinch of salt and cook the tortellini just to al dente, according to package instructions. Drain and set aside.
• While the pasta cooks, add 2 tablespoons of the butter and the 1 tablespoon olive oil to a large skillet set over medium-high heat. When the butter is melted, add the mushrooms. Sauté for about 5 minutes, stirring occasionally, until the mushrooms are nicely browned. Add garlic and cook for another 30-60 seconds, just until fragrant.
• Add the drained tortellini, remaining 2 tablespoons butter, Parmesan, and parsley to the skillet. Stir to combine and melt the cheese slightly. Season with salt, pepper, and more parsley as desired. Serve and enjoy!

TORTELLINI WITH TOMATO & PARMESAN MUSHROOM SAUCE

Steps:

• To make tomato sauce, melt 1 tbsp of the butter in a medium saucepan.
• Cook onion and garlc until tender.
• Add tomato sauce and bring to a boil.
• Reduce heat; cover and simmer for 10 minutes.
• To make Parmesan/mushroom sauce, melt remaining 2 tbsp butter in a large saucepan.
• Cook mushrooms and green onions until tender and liquid has evaporated.
• Blend in flour.
• Gradually stir in milk.
• Cook and stir over medium heat until mixture comes to a boil and thickens.
• Remove from heat, stir in Parmesan cheese, salt and pepper.
• Cover and keep warm.
• Cook tortellini according to package directions.
• Drain.
• Stir into Parmesan/mushroom sauce.
• Pour tomato sauce into a 2L (2QT) shallow baking dish.
• Spoon tortellini mixture over tomato sauce.
• Sprinkle with mozzarella cheese.
• Broil until cheese is melted and golden.

CREAMY SPINACH TORTELLINI

Steps:

• Cook tortellini according to package directions.
• Heat butter in a large skillet over medium heat. Stir in onion; cook until soft and translucent. Mix in cream cheese, parmesan, milk, mushrooms, and spinach.
• Gently mix in tortellini and cherry tomatoes with skillet contents; warm through, and serve.

TORTELLINI WITH CABBAGE, ONIONS & MUSHROOMS

Steps:

• Cook pasta according to package directions.
• Meanwhile, cook the garlic in a skillet with olive oil and rosemary and saute for 2 minutes over medium heat.
• Add cabbage, mushrooms and onions and saute for 5 minutes.
• Add wine.
• Continue cooking until the wine has evaporated; add chicken broth and simmer for 10 minutes.
• Drain pasta and toss with butter and sauce.
• Add the cheeses, parsley, and salt and pepper, to taste, and toss again.