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 ALFREDO
Refrigerated tortellini, ham, mushrooms and peas are treated to a mild homemade Alfredo sauce in this fast fix Chris Snyder shares. "When we're having company, I prepare this dinner shortly before guests arrive, put it in a casserole dish and keep it warm in the oven," notes the Boulder, Colorado reader.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 579 calories, Fat 45g fat (27g saturated fat), Cholesterol 161mg cholesterol, Sodium 812mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
MUSHROOM TORTELLINI ALFREDO RECIPE
This mushroom tortellini makes use of refrigerated tortellini in a rich and decadent alfredo sauce. It's a great recipe for a simple yet tasty dinner.
Provided by Allison Fernandez
Categories Pasta 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 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.
Nutrition Facts : Carbohydrate 67.91g, Cholesterol 301.91mg, Fat 85.79g, Fiber 3.37g, Protein 42.52g, SaturatedFat 52.53g, ServingSize 4.00, Sodium 1,368.44mg, Sugar 0.00, UnsaturatedFat 24.21g
LIGHTER MUSHROOM TORTELLINI ALFREDO
This pasta dish is a perfect choice for meatless Monday, and with minimal ingredients it's fast to make, too!
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 15m
Yield 3
Number Of Ingredients 7
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.
Nutrition Facts : Calories 496.8 calories, Carbohydrate 46.9 g, Cholesterol 87.3 mg, Fat 24.9 g, Fiber 2.5 g, Protein 23.4 g, SaturatedFat 14.6 g, Sodium 759.1 mg, Sugar 7.5 g
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 LIGHT ALFREDO SAUCE
Loaded with veggies and a nice alfredo-ish sauce--it's hard to believe this one is light! I'm sure you can swap veggies for whatever you have on hand.
Provided by smellyvegetarian
Categories < 30 Mins
Time 20m
Yield 1 1/2 cup serving, 4 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 78, Fat 4.1, SaturatedFat 2.3, Cholesterol 9.2, Sodium 261.9, Carbohydrate 6.8, Fiber 1.9, Sugar 2.1, Protein 4.5
TORTELLINI ALFREDO WITH BROCCOLI & MUSHROOM
I was looking to add my veggies to a pasta dish and needed to use up my heavy cream and decided to experiment with this recipe. It came out pretty good, hope you like it. If you think this is too much food, you can alter the dimensions. I always like to double my recipes so I have leftovers
Provided by Dizdezi
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Boil water and cook tortellini according to package. Add frozen brocolli to the boiling water when you add pasta and cook until pasta is ready.
- In another non-stick pan, use olive oil cooking spray and add mushrooms and cook until soft.
- Add mushrooms to the tortellini and brocolli and top with sauce below.
- For sauce:.
- Melt butter in a large pan, saute garlic until golden (do not let it brown).
- Add cream, parsley & black pepper.
- Stir with a wisk to blend well, cook until the sauce starts to thicken.
- Gradually add cheese stirring until cheese is melted.
- Remove from heat.
- Serve over pasta and top with grated cheese of your choice (pecorino romano & parmesan work very well with this dish).
Nutrition Facts : Calories 600.3, Fat 42.2, SaturatedFat 25.5, Cholesterol 157.9, Sodium 515.4, Carbohydrate 39.7, Fiber 2.9, Sugar 2, Protein 18.2
TORTELLINI WITH MUSHROOM ALFREDO SAUCE RECIPE - (4.4/5)
Provided by á-59550
Number Of Ingredients 6
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.
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