MUSHROOM TORTELLINI IN CURRY CREAM
Make and share this Mushroom Tortellini in Curry Cream recipe from Food.com.
Provided by Asha1126
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan cook shallot, jalapeno pepper, curry powder, and garlic in hot oil about 1 minute or until shallot is tender.
- Stir in chicken broth and bring to a boil.
- Reduce heat and simmer covered for about 5 minutes.
- Stir in coconut milk, tortellini, and basil.
- Cook and stir about 5 minutes more or until pasta is tender but stil firm.
- Stir in the tomato and cook until heated through, but do not boil.
- Ladle into soup bowls and enjoy!
Nutrition Facts : Calories 263.8, Fat 26.2, SaturatedFat 20.1, Sodium 47, Carbohydrate 7.2, Fiber 0.8, Sugar 1.1, Protein 4.8
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
MUSHROOM AND RICOTTA TORTELLINI
As a child, I was never a ravioli fan. Any stuffed pasta was just not on my radar. However, since making my own and loving the process, I can't get enough or ravioli and tortellini.
Provided by ELFoodieLife
Time 40m
Yield Serves 2
Number Of Ingredients 24
Steps:
- Make your flour by combining the flour and eggs. You do this by putting the flour on a kitchen surface and make a well in the centre. Whisk your eggs and pour them into the centre. Knead the mixture until well combined and a lovely yellow colour.
- Finely chop your mushrooms and fry in a frying pan with oil over medium heat. Once lovely and brown, stir in the ricotta and season and leave to one side to cool.
- Now, back to the pasta. Using the pasta machine, roll out the pasta to the thinnest setting and use a round cutter to cut circles in the pasta.
- Now spoon a small amount (around 1/2tsp) of the mushroom mixture into the centre of the pasta. Pick up the pasta and use your finger to wet the edge of the pasta with egg wash. Next, fold in half and pinch the pasta together. Now for the last move. Fold the pasta in half again and pinch the two ends together.
- Place a large pan of water over a high heat and bring to the boil
- Whilst that is coming up to temperature, add the olive oil and butter to a clean frying pan over medium heat. Then add the peas and garlic and continue to cook. Add the basil towards the end.
- Gently place the tortellini into the boiling water and cook for 3-4 minutes. Once cooked, add to the butter sauce and coat. Serve and ENJOY!
CHICKEN AND MUSHROOM TORTELLINI
Simply the smartest way to cook Tortellini, in the sauce! This is my 12 year old son's all time favourite recipe. It comes from Sandi Richard's Life's on Fire cookbook. As she assures, it might look watered down while you are cooking it, but it ends up just perfect when it is done. Creamy and delish!
Provided by Crazy about Bunnies
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken, onion and celery into bite-sized pieces, season with spices and put in large stove-top pot. Cook in oil until chicken is no longer pink.
- Drain mushroom liquid into a two cup measuring cup and add aproximately 11/2 cup milk to make 2 cups total - set aside.
- Add drained mushrooms, mushroom soup, chicken broth and reserved mushroom/milk mixture to pot. Stir constantly over medium high heat until mixture just boils.
- Add tortellini to pot, reduce heat to simmer. Stir often for 15 minutes.
Nutrition Facts : Calories 210.6, Fat 5.2, SaturatedFat 1.4, Cholesterol 55.9, Sodium 636.5, Carbohydrate 12.7, Fiber 1.4, Sugar 7.3, Protein 28.2
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.
CHEESE TORTELLINI IN CURRIED COCONUT MILK
We love this when coming home from work on a cold and rainy day, of which we have many in Vancouver, BC. It adds your favorite comfort foods - soup and pasta - together in an exotic combination! We serve it with bread sticks or garlic bread.
Provided by Damaris Kazor
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
- Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.
- Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.
- Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 38.7 g, Cholesterol 35.7 mg, Fat 29.9 g, Fiber 4.1 g, Protein 12 g, SaturatedFat 23.2 g, Sodium 458.7 mg, Sugar 4.1 g
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