Tortellini With Mushroom Carbonara Sauce 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.

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.

MUSHROOM CREAM SAUCE WITH TORTELLINI

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.

TORTELLINI WITH MUSHROOM ALFREDO SAUCE

Steps:

• The quality of store bough Tortellini these days, really allows everyone to cook like a star, with actually very little work. Here I use some packaged cheese tortellini to make a simple Tortellini with Mushroom Alfredo Sauce that is tastes awesome and only takes about 30 minutes to cook. The longest time is sautéing up the mushrooms, but it's time well spent, as you end up with a sauce that has a great earthy flavor, so much more complex than a traditional alfredo. And for the mushroom lover, it can't be beat. Give it a try and let me know how it goes. Recipe Overview & Keys to Success To make the best Tortellini with Mushroom Alfredo Sauce just make sure to do the following The tortelinni can cook quickly, and over cooked tortellini is bad. So watch it carefully, and make sure to pull them out of the water when al dente, and then finish cooking them for about 30 seconds in the sauce I like to cook the mushrooms for about 20 minutes over medium heat until most of the moisture is out. That condenses the flavor, and I think gives them a slightly chewy, meaty texture, which I really like Finally, alfredo sauce made this way tends to thicken quickly as it cools, so I err on the side of too thin in the pan, knowing that after a couple minutes on the plate, it will thicken up to the perfect consistency - otherwise it may just clump up on you. Ingredients 1 lb packaged cheese tortellini 1/3 cup grated parmesan cheese 1 cup diced crimini (brown) mushrooms 1 pint heavy cream Olive oil Salt and pepper Tortellini with Mushroom Alfredo Sauce Bring a large saute pan to temp over medium heat and coat the bottom with olive oil Season with salt and pepper and toss to combine Continue to saute the mushrooms, tossing every few minutes until they are browned, and most of the moisture in them has evaporated While cooking the mushroom heat a pot of salted water to the boil Once the mushrooms are cooked, and add 3/4s of the cream Drop the tortellini into the water, and cook per the directions; however, I like to take them out generally about 1 minute early to ensure they are al dente Manage the heat over the cream sauce so it continues to simmer, reducing by about 25% by the time the tortellini is cooked - it's better to over reduce the cream, as you can always add some water to thin it back out Right before you drain the tortellini, add the parmesan cheese, a pinch of salt, and several grinds of fresh ground black pepper; string both in Once drained, add the tortellini to the mushroom alfredo sauce, now over high heat, and toss gently to combine for 1 - 2 minutes If needed you can add a bit more cream or even water to thin the sauce (remember it will thicken as it cools). Taste to check for seasoning, adjust and then plate up You can garnish with a bit more parmesan cheese, or even some finely chopped parsley Wine Recommendation for Tortellini with Mushroom Alfredo Sauce Let's admit it, this recipe has a good amount of fat between the cream and the cheese. That, combined with the mushrooms, makes it perfectly acceptable to match a red with this dish, and I'd go for a California Pinot Noir. It's a favorite of mine to pair with mushrooms, and should have the structure to stand up to the richness of this recipe.

TORTELLINI CARBONARA

Steps:

• Cook tortellini according to package directions; drain., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings., In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately.

TORTELLINI CARBONARA

Steps:

• Melt the butter in a large skillet over medium heat. Stir in the onion and ham and saute for 5 minutes, or until onion is translucent.
• Pour in the half-and-half and the cheese, stirring frequently, until the sauce starts to thicken and bubble. Season with salt and pepper to taste and set aside.
• Fill a large pot with water and bring to a boil. Add the tortellini and cook to desired doneness, or according to package directions. Add the peas to the boiling tortellini in the final minute of cooking. Drain all from the water and toss with the ham and sauce mixture.

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 MUSHROOM SAUCE

Steps:

• For the pasta, place all the ingredients for the pasta in a bowl and knead into a smooth dough. Brush with oil, wrap in plastic wrap and leave to rest for 30 minutes.
• For the filling, peel the hot potatoes and press through a ricer. Rinse the remaining ingredients. Peel or brush and cut very small. Sauté in butter.
• Mix the potato mixture with the egg. If the mixture is too moist, add some cornstarch.
• Divide the dough into 2-3 portions and roll out on a lightly floured surface into large, thin plates. Cut out large circles of about 8 cm (approximately 3 inches) with a glass or a round cutter. Spoon the stuffing onto the centers of each circle.
• Brush the edges with water and fold the circles together by bringing the lateral ends around the filling and pressing together firmly. Leave to rest on a floured kitchen towel for about 1 hour.
• To serve, wipe the mushrooms with kitchen paper and cut into slices. Rinse the sage, shake dry and chop coarsely.
• Simmer the tortellini for 2-4 minutes in plenty of salted water.
• Cut the pancetta into strips and fry in butter along with the mushrooms. Fry until no more liquid remains in the pan and then add the sage. Lift out the tortellini with a skimmer and add it to the mushrooms. Mix in, season and arrange on warmed plates. Serve showered with Parmesan.

MUSHROOM CARBONARA

Steps:

• Cook the pasta according to package instruction in a large pot of boiling water.
• Meanwhile mix the egg yolks, one egg and grated Parmesan in a small bowl and set aside for later. Fry chopped bacon or pancetta with 1 whole garlic clove, that's been slightly crushed, in a pan until the bacon rendered its fat. Remove the bacon to a separate plate and set aside until later. Discard the garlic clove and all fat from the pan but 1 tbsp. Add sliced mushrooms to the pan and cook until golden on medium heat for about 5 minutes, return the bacon to the pan and take it off the heat.
• Once the spaghetti is cooked al dente, drain in a colander but keep 1/2 cup of pasta water. Add the spaghetti to the pan with bacon and mushroom and half of the reserved pasta water and lightly toss to combine. Then add the egg and cheese mixture and toss until the pasta is evenly coated with the sauce. Work quickly to prevent the eggs from scrambling. Add the remaining pasta water if the dish looks dry and continue mixing until the pasta is coated with the sauce. Add salt to taste. Serve with more grated Parmesan and black pepper.

TORTELLINI WITH CREAMY MUSHROOM SAUCE

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!

TORTELLINI, MUSHROOMS IN MARSALA-MASCARPONE CREAM SAUCE

Steps:

• Bring a pot of salted water to a boil for the tortellini.
• Heat the olive oil in a large skillet over medium heat. Add the shallots and sauté until soft, 2 minutes. Add the mushrooms, season liberally with salt and pepper and continue cooking until any liquid has evaporated and the mushrooms are lightly browned, 4 to 5 minutes.
• While the mushrooms brown, cook and drain the tortellini according to package directions.
• Add the Marsala to the mushroom-shallot mixture and bring to a simmer. Cook 2 minutes, then add the mascarpone and fresh thyme, stirring until smooth and creamy. Remove from the heat, add the tortellini and parsley and combine thoroughly. Cover and keep warm.
• In a separate pan, heat the butter over medium-high heat. Add the spinach, season with salt and pepper and cook until wilted, 2 minutes.
• To serve, make a bed of spinach on each of 4 plates, top with the tortellini and some grated cheese.

TORTELLINI WITH TOMATO-CREAM SAUCE

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.

TORTELLINI CARBONARA

Steps:

• Bring a large pot of water to a rolling boil.
• Add bacon to a large skillet. Set the skillet over a medium heat. Cook until crisp. Remove from pan and drain on a paper towel. If you cooked bacon whole, chop. Drain all but one tablespoon of bacon fat.
• While the bacon cooks, whisk cream, eggs yolks, cheese, and salt together in a small bowl.
• Add tortellini to boiling water. Cook for 2 minutes less than the package instructs.
• Turn the heat down to medium-low in the same skillet you cooked the bacon in. Add the garlic. Cook for 30 seconds. Whisk in the cream, egg, and cheese mixture. Turn the heat down to low. Continue to cook the sauce, while whisking frequently until the cheese melts.
• Once the pasta has cooked 2 minutes less than the package says, use a slotted spoon or sieve to transfer the pasta to the cream sauce. Reserve the pasta water. Toss the tortellini with the sauce and continue to cook on low until the cheese melts. Add the frozen peas and continue to toss until they are defrosted. If needed, add a little bit of hot starchy pasta water to loosen the sauce up. Once the cheese has melted and the sauce has a nice consistency, add the bacon to the pasta. Toss again. Season to taste with salt and pepper.

SKILLET TORTELLINI WITH MUSHROOM CREAM SAUCE

Steps:

• Melt butter in a medium stock pot, and saute sliced mushrooms over medium heat until they are browned. Add in white wine, cream, basil, and parsley. Bring up to a low simmer, stirring frequently, and add in the chicken and tortellini.
• Continue cooking over medium-low heat, stirring frequently, for about 5 minutes. Make sure the tortellini and chicken are heated through.
• Add in the parmesan and stir gently to combine.

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.

EASY TORTELLINI CARBONARA

Steps:

• Cook pasta as directed on package.
• Meanwhile, cook bacon in medium nonstick skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet. Add sauce and peas to skillet; cook 1 min. on low heat or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add sauce mixture, bacon and cheese; toss to coat.

TORTELLINI IN BACON CREAM SAUCE

Steps:

• Put a large pot of water on the stove to boil. Season generously with salt.
• While water is coming to temperature, in a large skillet or dutch oven, heat olive oil and butter over medium heat. Add bacon, and cook for 5 minutes, then add shallots and stir occasionally to ensure the shallots don't burn. Cook until bacon is to desired crispness. Turn heat to low and add garlic. Stir well for 30 seconds and turn off heat.
• While the bacon and shallots are cooking, the water in the pot should come to boil. Add your tortellini, it should cook in about 2-4 minutes per package instructions. Drain liquid and add tortellini to skillet/duct oven.
• Cream Sauce
• In a bowl, whisk together parmesan, cream, and egg yolks well. Pour sauce over tortellini and bacon mixture in the skillet and toss together well, yet gently to not break open tortellini, to mix the bacon, shallots and garlic with the egg, cream, and parmesan sauce and coat each tortellini well.
• Season with salt and pepper to taste, then serve with extra parmesan and chopped parsley.

TORTELLINI CARBONARA

Steps:

• Cook the tortellini in unsalted water for about 1 minute less than the package states - until almost done. Then take off the heat and drain the pasta water, but make sure to reserve at least 1 dl / ½ cup for use in the sauce.
• While the tortellini is cooking, dice the bacon and place in a cold pan. Place the pan over medium heat and sear the bacon until cooked but not crispy. Then take off the heat, but keep the bacon with its fat in the pan.
• In a bowl, mix together grated pecorino cheese, parmesan cheese, egg yolks and fresh ground black pepper.
• Just when the pasta is done, bring out the pan with bacon and bacon fat and place the tortellini in the pan. Do not place over heat! Add some pasta water as well, starting with 2 Tbsp, and mix quickly. Then add the cheese & egg mixture and mix well, adding more pasta water if the pasta looks dry, until the sauce is creamy. Taste test and add salt if needed.
• Serve immediately, and top with more cheese and fresh ground black pepper if desired!

BACON MUSHROOM TORTELLINI

Steps:

• Start a large pot of salted water over high heat to boil.
• In a large cast-iron skillet or large pan, cook the bacon over medium-high heat to desired crispness. Once crisp, remove the bacon onto a paper-towel-lined plate.
• Turn heat down to medium and add the mushrooms and onion to the same pan. Let cook, stirring occasionally to ensure nothing burns, for 7-8 minutes or until the mushrooms and onions have gained color and cooked down a bit. Add garlic during the last minute of cooking, stirring to mix the garlic with the vegetables. Season with about 1 teaspoon salt and 1 teaspoon black pepper and take the pan off the heat.
• Once water is boiling, add tortellini to the water and cook according to package directions.
• In a medium bowl, whisk together the eggs, egg yolk, and parmesan cheese until well combined.
• Add bacon back into the pan, add the hot pasta, and add the cheese mixture. Splash in a couple of spoonfuls of the pasta water to help make the sauce and toss all the ingredients together with a wooden spoon or tongs until they're all well combined.
• Serve with extra parmesan as a garnish.

CHEESE TORTELLINI CARBONARA

Steps:

• DirectionsBring a large pot of water to a boil and cook the tortellini according to package directions. Ladle out 1 cup of the pasta water to a small bowl, then drain pasta and set aside. In a separate bowl, whisk together the eggs, heavy cream and Parmesan cheese and set aside. Add the diced bacon to a large skillet and heat over medium-high heat. Cook the bacon for 5-6 minutes until slightly crispy, but not hard. Remove from the pan and pat dry with a paper towel. Reserving the bacon grease in the pan, add the shallot and garlic, cook over medium heat for 2 minutes while stirring. Turn the heat to low, add the cooked bacon and pour in the cream mixture while stirring. Bring to a simmer, add the tortellini to the skillet and toss to combine. Once fully incorporated, use the reserved pasta water to adjust the thickness of the sauce until it reaches your desired consistency. Season with salt and black pepper. Divide into bowls and serve with parsley, basil and additional Parmesan cheese.

TORTELLINI WITH MUSHROOM CARBONARA SAUCE

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.

TORTELLINI WITH MUSHROOM CREAM SAUCE

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 CARBONARA

Steps:

• Bring a large pot of water to a boil. Add the tortellini and cook until they are tender. This should take 3 to 4 minutes.
• Meanwhile, combine the egg and cream in a small bowl and beat well.
• Put the frozen peas into a colander in the sink.
• When the tortellini is tender, drain into the colander over the peas to thaw them. Return the tortellini and peas to the warm pot you used to cook the pasta. Put the pot on the stove and turn the heat to low.
• Add the egg and cream mixture and mix with a large spoon to coat. You could also use tongs to lift the pasta and turn it in the sauce. Add the bacon and the Parmesan cheese and mix again. Serve immediately.