MUSHROOM CREAM SAUCE WITH TORTELLINI
Mushroom Cream Sauce Recipe with Tortellini is a creamy, buttery sauce that is full of earthy mushrooms, roasted garlic and thyme. This cream sauce recipe is my go to whenever I need an indulgent and comforting meal! Perfect for the chilly winter months.
Provided by Nicole Harris
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- In a large pan over medium heat; sauté mushrooms in olive oil with salt and pepper until tender. (about 8 minutes)
- Remove mushrooms with a slotted spoon, transfer to a bowl and set aside.
- Start bringing the water to a boil for the pasta. Cook tortellini according to package directions.
- Add the butter to the mushroom cooking liquid in the sauté pan. Reduce heat to medium/low.
- Whisk butter until melted.
- Add the roasted garlic {I'm garlic obsessed, so I use 20 cloves!}. Continue cooking while whisking for 2-3 minutes.
- Whisk in the grated parmesan, thyme leaves and heavy cream. Cook until the sauce begins to thicken and bubble. (about 5 minutes)
- Reduce heat to low, add mushrooms and heat for 5 minutes.
- Toss sauce with cooked tortellini and top with grated parmesan. Salt and pepper to taste.
- Serve immediately while hot.
Nutrition Facts : Calories 467 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 30 grams fat, Fiber 4 grams fiber, Protein 14 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 468 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
CHEESE TORTELLINI WITH ITALIAN SAUSAGE AND MUSHROOM-SPINACH CREAM SAUCE
Cheesy tortellini in a creamy mushroom and spinach sauce with sausage.
Provided by Gary Long
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Tortellini Recipes
Time 1h
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 467.8 calories, Carbohydrate 37.8 g, Cholesterol 78.5 mg, Fat 27.7 g, Fiber 4.3 g, Protein 19 g, SaturatedFat 13.4 g, Sodium 884.7 mg, Sugar 5.1 g
MUSHROOM TORTELLINI ALFREDO
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.
Provided by lutzflcat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 25m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 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, Sodium 1090.9 mg, Sugar 4.8 g
TORTELLINI WITH GARLIC CREAM SAUCE
Make and share this Tortellini With Garlic Cream Sauce recipe from Food.com.
Provided by kzbhansen
Categories Brunch
Time 30m
Yield 1 dish, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cook tortellini according to the package directions; set aside.
- In a large pan, heat oil and butter. Sauté garlic 2 minutes.
- In a cup stir together half and half, broth, and cornstarch; pour into skillet.
- Bring to a boil, reduce heat and simmer 3 minutes.
- Stir in the herbs, olives, garlic, and tortellini; cook 2 minutes to heat through.
- Serve.
Nutrition Facts : Calories 480.6, Fat 26.4, SaturatedFat 12.2, Cholesterol 75.8, Sodium 880.5, Carbohydrate 46.9, Fiber 2.5, Sugar 1.1, Protein 15.1
CREAMY MUSHROOM SAUCE
This all-purpose mushroom sauce is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.
Provided by Michele
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
- Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.
Nutrition Facts : Calories 138.6 calories, Carbohydrate 2.2 g, Cholesterol 42.4 mg, Fat 13 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 145.7 mg, Sugar 0.7 g
TORTELLINI WITH TOMATO-CREAM SAUCE
This tortellini with tomato cream sauce is mouthwatering. Put spinach, tomatoes and other pantry staples to use in this warm and satisfying dish. -Barbra Stanger, West Jordan, Utah
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.
Nutrition Facts : Calories 459 calories, Fat 33g fat (18g saturated fat), Cholesterol 99mg cholesterol, Sodium 835mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.
TORTELLINI WITH MUSHROOM SAUCE
It's easy to turn these little twists of frozen-cheese-filled pasta into a meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
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.
TORTELLINI WITH PORCINI MUSHROOM SAUCE
Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Mushroom Pasta Sauté Vegetarian Kid-Friendly Quick & Easy Lunch Parmesan Thyme Shallot Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.
- Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; sautée until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme; sauté 2 minutes. Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.
- Drain tortellini; return to same pot. Add mushroom mixture and toss to coat. Stir in 1/2 cup cheese. Season with salt and pepper. Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 teaspoon thyme.
TORTELLINI WITH CREAMY MUSHROOM SAUCE
You can use any kind of tortellini, and mushrooms for this recipe. You can make this a vegetarian dish, or not.
Provided by Katanashrp
Categories Weeknight
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta until al dente, drain and return to the pan to keep warm.
- Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
- Add garlic and cook for 1 minute.
- Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
- Add cream, nutmeg and parsley and stir to combine.
- Cook for another 3-5 minutes, until the sauce has thickened slightly.
- Season with salt and pepper.
- Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
- Enjoy!
Nutrition Facts : Calories 753.7, Fat 49.3, SaturatedFat 23.1, Cholesterol 149.7, Sodium 422.6, Carbohydrate 57, Fiber 2.3, Sugar 1.6, Protein 17.2
TORTELLINI WITH MUSHROOM CREAM SAUCE
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Main-course
Time 30m
Yield SERVES 4
Number Of Ingredients 8
Steps:
- 1. Cook the tortellini in a large pan of rapidly boiling salted water until al dente. Drain, return to the pan and keep warm. Slice the mushrooms finely. Grate the lemon rind. 2. Melt the butter in a pan and cook the mushrooms over medium heat for 2 minutes. Add the garlic, cream, lemon rind, nutmeg and freshly ground black pepper, to taste. Stir over low heat for 1-2 minutes. Stir in the grated Parmesan and cook gently for 3 minutes. 3. Add the sauce to the tortellini and stir gently to combine well. Spoon into serving dishes and top with extra pepper.
TORTELLINI WITH MUSHROOM CARBONARA SAUCE
Provided by Bonnie Wilkens Metully
Categories Milk/Cream Egg Mushroom Pasta Sauté Parmesan Bacon Winter Sage Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 9
Steps:
- Cook tortellini in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
- Sauté bacon in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add mushrooms, onions, garlic, and sage to skillet. Sauté over medium-high heat until mushrooms are tender, about 8 minutes. Add 1/2 cup reserved pasta cooking liquid to skillet. Bring to boil over medium-high heat. Whisk egg yolks and cream in small bowl to blend. Add cream mixture, tortellini, and 1/3 cup Parmesan cheese to mushroom mixture. Toss until sauce thickens and coats tortellini, adding more cooking liquid by tablespoonfuls to thin sauce, if desired, about 3 minutes. Season with salt and pepper. Transfer pasta to serving bowl and sprinkle with remaining 1/3 cup Parmesan cheese.
TORTELLONI WITH MUSHROOM-SAGE SAUCE
Categories Milk/Cream Dairy Herb Mushroom Pasta Sauté Vegetarian Quick & Easy White Wine Fall Sage Boil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook pasta in pot of boiling salted water according to package directions; drain.
- Melt butter in heavy large skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté until brown, about 7 minutes. Add vermouth and cream. Boil until sauce thickens and coats spoon, about 5 minutes. Stir in sage. Season with salt and pepper. Add pasta; toss until heated through and serve.
TORTELLINI WITH WILD MUSHROOM SAUCE
Make and share this Tortellini With Wild Mushroom Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a 2-quart saucepan, heat the oil over med-high heat.
- Add the shallots; cook, stirring, until tender, about 30 seconds.
- Add the mushrooms; cook, stirring, until softened, about 4 minutes.
- Add the broth, water, Madeira, thyme, salt and pepper to taste.
- Bring to a boil.
- Decrease heat and simmer uncovered, 10 minutes.
- In a 1 1/2 quart saucepan, melt the butter over med-high heat.
- Stir in the flour until absorbed.
- Stir in the mushrooms and broth; cook, stirring, until mixture comes to a boil, about 2 minutes.
- Add the cream and Parmesan cheese; add the parsley; stir to combine.
- Cook the pasta according to package directions; drain.
- Place the pasta in a serving bowl or individual bowls; add the mushroom sauce.
Nutrition Facts : Calories 474, Fat 18.9, SaturatedFat 9, Cholesterol 69.5, Sodium 813.7, Carbohydrate 58.5, Fiber 2.7, Sugar 1.9, Protein 17.8
CHICKEN MEATBALLS WITH TORTELLINI IN MUSHROOM CREAM SAUCE
My husband can't eat tomato-based sauces, so I was trying to come up with something for him to eat when we eat spaghetti. This was it -- the kids even liked it and hubby had to fight them for it! I didn't actually measure the amounts for the meatballs, except the chicken and egg, but I think these are pretty close. I prepared the meatballs earlier in the day, so this was easy to toss together at dinnertime.
Provided by pines506
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Meatballs:.
- Preheat oven to 350.
- Lightly mix all meatball ingredients together. Form into golf ball or slightly smaller size balls. Place on foil lined baking sheet and bake for 15-20 minutes, until done.
- Sauce:.
- Melt butter in large skillet, add onion, garlic and mushrooms.
- Saute until soft.
- Add flour and stir until coated. Let cook 1-2 minutes.
- Add half and half, poultry seasoning, salt, pepper and Asiago cheese.
- Cook over medium-low heat until slightly thickened.
- Add meatballs and cooked tortellini to sauce.
- Stir and continue to cook over medium-low heat for about 15 minutes, stirring occasionally to coat meatballs.
Nutrition Facts : Calories 734.7, Fat 41.7, SaturatedFat 23.6, Cholesterol 252.9, Sodium 538.6, Carbohydrate 48.6, Fiber 2.3, Sugar 2.4, Protein 41.9
TORTELLINI WITH TOMATO & PARMESAN MUSHROOM SAUCE
This recipe comes from an old milk calendar. If you use cheese tortellini, it makes a tasty vegetarian meal.
Provided by MMers
Categories Vegetable
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 12
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 MUSHROOM TORTELLINI ALFREDO
This creamy, comforting dish is easy to make using prepared tortellini and a homemade Alfredo sauce.
Provided by fabeveryday
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
- Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
- Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
- Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.
Nutrition Facts : Calories 934.2 calories, Carbohydrate 79.1 g, Cholesterol 180.3 mg, Fat 57.1 g, Fiber 5.7 g, Protein 32.1 g, SaturatedFat 32.5 g, Sodium 1266.3 mg, Sugar 6.8 g
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Servings 4Total Time 45 minsCategory Main-Course
- Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Slice the whole mushrooms finely. Grate the lemon zest finely. Melt the butter in a medium-sized frying pan and cook the mushrooms over medium heat for 30 seconds.
- Add the garlic, cream, lemon zest, nutmeg and some freshly ground black pepper. Stir over low heat for 1-2 minutes. Stir through the grated parmesan and cook gently for 3 minutes further.
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