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
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
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.
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.
CREAMY SPINACH TORTELLINI
Delicious tortellini is dressed up with tomatoes, mushrooms, spinach and a rich creamy sauce. A favorite pasta dish in our family!
Provided by JENNIFERVAN77
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 546 calories, Carbohydrate 40.2 g, Cholesterol 116.2 mg, Fat 35 g, Fiber 4.6 g, Protein 21.8 g, SaturatedFat 20.9 g, Sodium 670.6 mg, Sugar 4.8 g
TORTELLINI WITH MUSHROOM SAUCE
The Tortellini with Mushroom Sauce recipe out of our category Pasta! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h20m
Yield 4
Number Of Ingredients 24
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.
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.
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
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- Add the garlic and cook, stirring occasionally and mashing the garlic with the back of a wooden spoon, until it is soft and golden, 10 to 12 minutes.
- Stir in the sage, salt and pepper. In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen.
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- For the pasta, put the flour and salt in a food processor, then add the egg, yolks and 2 tbsp cold water. Pulse the mixture to form clumps of dough, then turn out onto a clean work surface. If you don’t have a food processor, sift the flour onto a clean work surface, make a ring of flour, then put the eggs and salt in the centre. Using your fingers pinched together, gradually bring in the flour in a pecking motion. Add the water and work in to form a dough using your hands to bring it together.
- Knead the dough for 15 minutes or so until smooth, elastic and hard to knead – it should be quite stiff. Wrap in cling film and rest in a cool place (not the fridge) for 30 minutes at least and a maximum of 2 hours.
- Meanwhile, prepare the filling. Soak the dried porcini in 140ml freshly boiled water for 10 minutes. Heat a frying pan over a medium heat with a glug of oil and fry the onion for 8 minutes or until it softens and colours a bit. Add the garlic and fry for 2 minutes. Meanwhile, drain and finely chop the porcini (discard the soaking water), then add to the pan. Turn up the heat and fry both types of mushrooms until they start to colour. Turn off the heat and cool. Stir in the mascarpone, taste and season.
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- Heat oven to 450° F. On 2 rimmed baking sheets, toss the squash and mushrooms with the sage, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes.
- Meanwhile, cook the tortellini according to the package directions. Reserve ½ cup of the cooking water; drain the tortellini and return to the pot. Add the vegetables, fontina, ¼ cup of the cooking water, and ½ teaspoon salt and toss gently to coat (add more cooking water if the pasta seems dry). Sprinkle with additional fontina.
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- In a medium frying pan, melt the butter over low heat. Add the garlic and cook, stirring occasionally and mashing the garlic with the back of a wooden spoon, until it is soft and golden, 10 to 12 minutes. Stir in the sage, salt, and pepper.
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