TORTELLINI GRATINATA WITH MUSHROOMS AND PARSNIP BéCHAMEL
In this recipe, a creamy parsnip purée stands in for a traditional béchamel.
Provided by Rozanne Gold
Categories Milk/Cream Mushroom Pasta Bake Dinner Buffet Casserole/Gratin Blue Cheese Parsnip Winter Family Reunion Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 10 servings
Number Of Ingredients 11
Steps:
- Cook parsnips in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain; reserve saucepan. Transfer parsnips to processor. Add 1 1/2 cups milk. Blend until smooth. With machine running, gradually add remaining 1 cup milk through feed tube. Add 3/4 cup Parmesan cheese and nutmeg; blend well. Return sauce to reserved pan. Simmer over low heat until reduced to 3 cups, whisking often, about 5 minutes. Season béchamel sauce to taste with salt and freshly ground black pepper.
- Melt 2 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms, garlic, and rosemary. Sauté until mushrooms are brown and tender, 6 to 7 minutes. Season to taste with salt and pepper. DO AHEAD: Béchamel sauce and mushrooms can be made 1 day ahead. Cool, cover separately, and chill. Rewarm béchamel sauce before using.
- Preheat oven to 400°F. Butter 12-cup- capacity baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; return to pot. Add remaining 2 tablespoons butter and toss to coat. Stir in mushroom mixture. Transfer pasta to prepared baking dish. Spread béchamel sauce over; sprinkle with Gorgonzola, then remaining 1/4 cup Parmesan.
- Bake pasta until heated through and sauce is bubbling, 18 to 20 minutes. If desired, broil until top is golden, about 2 minutes. Let stand 10 minutes and serve.
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 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 MUSHROOMS AND PROSCIUTTO
Make and share this Tortellini With Mushrooms and Prosciutto recipe from Food.com.
Provided by lazyme
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cook tortellini in large pot of boiling salted water until tender but still firm to bite; drain tortellini.
- Heat oil in heavy large saucepan over high heat.
- Add onion, prosciutto, garlic, dried red pepper and black pepper.
- Saute until onion is golden brown, about 10 minutes.
- Add wine and bring to boil.
- Add mushrooms, bell pepper, green onions and peas and simmer until almost all liquid evaporates, about 5 minutes.
- Add cream and boil until sauce begins to thicken, about 5 minutes.
- Add tortellini, parsley, basil and parmesan.
- Simmer until sauce coats pasta, about 4 minutes.
- Season to taste with salt and pepper.
- Transfer pasta and sauce to large bowl and serve.
Nutrition Facts : Calories 691, Fat 40.1, SaturatedFat 20.7, Cholesterol 131.9, Sodium 608.3, Carbohydrate 55.8, Fiber 5.1, Sugar 6.8, Protein 22.6
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