Lighter Mushroom Tortellini Alfredo Food

TORTELLINI ALFREDO

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.

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.

LIGHTER 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 the filling is hot, 2 to 3 minutes.
• 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.
• 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.

CHICKEN TORTELLINI ALFREDO

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 tablespoons oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender. Remove vegetables and keep warm., In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through. Drain tortellini; add to chicken mixture. Toss to coat.

MUSHROOM TORTELLINI ALFREDO RECIPE

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 for 2 to 3 minutes, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite; do not overcook. Drain, reserving some pasta water.
• Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute for about 5 minutes or until tender and golden brown. Reduce heat to low, pour in 1 ½ cups of cream, and simmer for 4 to 5 minutes, stirring occasionally.
• Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining ½ cup of heavy cream, 1 ½ 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. Sprinkle remaining Parmesan and parsley.

TORTELLINI WITH MUSHROOM ALFREDO SAUCE RECIPE - (4.4/5)

Steps:

• Heat a large skillet over medium-high heat. Add margarine or butter and swirl to coat. Add mushrooms and saute until brown and the liquid has evaporated. Cook pasta according to package directions omitting fat and salt. Combine the cottage cheese and cream cheese in the bowl of a food processor and process until smooth. Add Parmesan cheese and pulse until combined. Add pasta to mushroom mixture and stir to combined. Fold in cheese mixture and cook until heated through.

TORTELLINI WITH LIGHT ALFREDO SAUCE

Steps:

• Put a large pot of water on to boil, then add tortellini and veggies. Stir to keep from sticking and boil about 10 minutes (according to package directions).
• In a small saucepan combine broth, milk, and butter over med-high heat until butter melts, then add alfredo sauce mix.
• Whisk to dissolve powder, then cook over medium for five minutes.
• Add parmesan and whisk again for twenty seconds.
• Drain tortellini and veggies then place back in pan. Pour on the sauce and voila!

HAM AND MUSHROOM TORTELLINI ALFREDO

Steps:

• Cook the tortellini according to package directions.
• Meanwhile in a skillet heat butter over medium heat; add the onions, garlic, thyme and a pinch of cayenne pepper, and saute for about 3 minutes.
• Add in mushrooms and cook until they are tender and release all their moisture (make certain that the liquid from the mushrooms has evaporated before adding in the remaining ingredients).
• Add in the cook ham, then stir in the whipping cream and black pepper; cook stirring over low heat until heated through.
• Stir in the Parmeasn cheese until melted.
• Season the sauce with salt to taste and more black pepper if desired.
• Drain the tortellini (do not rinse) and place in a large bowl.
• Add in the creamed sauce and toss to coat.
• Sprinkle with more grated Parmesan cheese.