TORTELLINI WITH MUSHROOMS & PEAS
In this recipe video, I show you how to make a simple, fast, and delicious tortellini dish. This pasta recipe, is not one of the big, bold, heavy dishes you may think of when you think of pasta. No bologense sauce, no sugo or ragu, no cream...instead this is a lighter and healthier pasta dish, with a sauce that isn't much more than some veggies and chicken stock. First, I'll show you how to saute down some mushrooms that give the pasta sauce a nice earthy flavor. We'll add some frozen peas for their texture and mild sweetness. Those two, combined with a few other ingredients, some herbs, and a bit of chicken stock make a great, simple pasta sauce, that you can get easily make in 20 minutes. For the full write up and list of ingredients head over to the recipe page linked below. Hope you enjoy these Tortellini as much as I do..
Provided by Dave Beaulieu
Categories Appetizer
Number Of Ingredients 1
Steps:
- Too often my friends think of pasta dishes as having to be heavy and rich. And while I love them that way...heavy and rich certainly they do not have to be. There are a ton of pasta recipes that are light, have subtle flavors, and are absolutely delicious. Here's just such a recipe for Tortellini. In this recipe, the pasta sauce consists of some sautéed mushrooms, peas, and some chicken stock. That means it's a very simple, and very fast, sauce, and a fast and easy pasta recipe, that you can easily make after getting home from work. And while it's filling and satisfying it won't weigh you down. Hope you love this tortellini recipe as much as I do.Recipe Overview & Keys to SuccessTo make the best Tortellini with Mushrooms and Peas, try to make sure you do the following:Over cooked tortellini will ruin this pasta recipe. It turns mushy, and a bit gross, so I pull the pasta out about a minute before the package suggests, and finish the tortellini in the sauce.The mushrooms on the other hand, I like to make sure are well done. Undercooked, I don't much care for the texture of mushrooms, and I don't think the flavors are concentrated enough. Start cooking them first as they will take the longest (about 15 minutes0, and cook the mushrooms until almost all the water is evaporated out, and they are nicely browned on all sidesThe chicken stock, combined with the olive oil/butter, is what makes the pasta sauce, and you shouldn't skimp. There should be enough sauce to well coat all the tortellini. Fortunately, if it ever looks dry, it's easy to just add a bit more.RECIPE FOR TORTELLINI WITH MUSHROOMS AND PEASIngredients (for 2) 1 package cheese tortellini3/4 cup crimini mushrooms chopped1/3 cup frozen peas1 cup chicken stock1 teaspoon chopped rosemary1 garlic clove minced1 shallot minced1 strip bacon chopped1 tablespoon butter2 - 3 tablespoons of good olive oilTortellini with Mushrooms & PeasStart by sautéing the mushrooms over medium high heat in olive oil; season them with salt and pepper, and toss every 3 - 4 minutes until well cooked through; about 15 - 20 minutesOnce cooked, remove the mushrooms and add the bacon to the pan. Sauté it until crispOnce the bacon is crisp, add the mushrooms back, as well as the shallots and garlic and turn up the heatDrop the pasta into boiling, salted water and stir to prevent from sticking; cook about 1 minute less than the package suggestsOnce the tortellini is in the water, add the chicken stock and the rosemary to the mushrooms; bring to a boil and reduce by half while the Tortellini cooksIf the chicken stock reduces before the tortellini is done, just turn the heat downDrain the tortellini and add it to the mushrooms. Add the frozen peas and cook everything over high heat, and season with salt and pepperCook for a few minutes, tossing every 30 seconds or so; if the tortellini looks dry add more stock to the sauceTurn the heat off, and add the butter, and parmesan cheese; toss to combineServe up the Tortellini with a bit more parmesan cheese and a drizzle of olive oil.Wine Recommendation: With Italian food, I love Italian wine, and while there are probably many white varietals that would go very well with the Tortellini, I think the addition of the mushroom and rosemary allow you to go bigger. Barbara would be my pick. Generally it's a pretty easy drinking red without a ton of tannin, and good acid, making it a nice paring wine.
TORTELLINI WITH PEAS
This easy pasta dish satisfies everyone and it's ready so quickly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 10m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook tortellini about 2 minutes less than package instructions. Add peas; cook until pasta is al dente and peas are tender, 2 minutes more. Reserving 1 cup pasta water, drain. Set aside pasta and peas.
- Melt butter in pasta pot over medium-low heat. Add garlic; cook until fragrant, about 1 minute. Discard garlic.
- To pasta pot, add pasta and peas, Parmesan, and 3/4 cup reserved pasta water; season with salt and pepper. Toss to coat. Add more pasta water, if necessary, to thin sauce. Serve, topped with additional Parmesan if desired.
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
CHEESE TORTELLINI WITH PROSCIUTTO AND PEAS
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Cook tortellini according to package directions. Melt butter in skillet and cook garlic for 1 minute. Add Prosciutto and cook for 2 minutes. Add heavy cream and bring to a simmer. Cook until cream is reduced by half. Stir in 1/4 cup Parmesan and peas. Stir in reserved cooking liquid and tortellini and toss to coat.
TORTELLINI WITH PEAS AND PROSCIUTTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.
- Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.
- About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.
TORTELLINI WITH MUSHROOM CARBONARA SAUCE
Provided by Bonnie Wilkens Metully
Categories Milk/Cream Egg Mushroom Pasta Sauté Parmesan Bacon Winter Sage Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 9
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.
FETTUCCINE WITH SHIITAKES, PEAS AND PROSCIUTTO
Categories Mushroom Onion Pasta Sauté Quick & Easy Pea Spring Summer Prosciutto Boil Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add green onions and shallots and sauté until onions soften, about 2 minutes. Add mushrooms and wine. Cover skillet and cook until mushrooms are tender, stirring occasionally, about 6 minutes. Reduce heat to medium-low. Add peas and cream; simmer until peas are tender, about 5 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well.
- Return pasta to same pot. Mix in mushroom sauce and prosciutto; season with salt and pepper. Transfer to large bowl; sprinkle with parsley and serve
TORTELLINI WITH MUSHROOM AND GARLIC SAUCE RECIPE
Provided by MaryGladys
Number Of Ingredients 9
Steps:
- Cook tortellini according to package directions; drain; place in a large serving bowl; cover to keep warm. Meanwhile, in a large skillet heat oil until hot. Add mushrooms and garlic; cook, stirring frequently, until tender, 5 to 6 minutes. Add peas, roasted peppers, salt and black pepper; cook, stirring occasionaly, until heated through, 2 to 3 minutes. Spoon over hot tortellini; sprinkle with Parmesan cheese.
PEA TORTELLINI WITH SHIITAKE MUSHROOM SAUCE
Homemade tortellini are surprisingly easy. These are filled with a mixture of cheese and pureed peas (which, incidentally, makes a nice side dish on its own). If you can't find fresh Shiitake mushrooms, reconstituted are fine. You can also substitute with whatever mushroom you like. Baby bella are great. Wonton skins are usually found in the produce section near the tofu and bean sprouts or frozen. Adapted from a local chef, James McDevitt.
Provided by threeovens
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- If using fresh peas, blanch in boiling water for about 90 seconds; if using frozen peas, soak them in cold water a few minutes to thaw.
- Place 1 cup of peas, 2 tablespoons Parmesan and 2 tablespoons olive oil in a food processor or blender and puree.
- Fold in ricotta; season with salt and pepper.
- Set up a small prep bowl with cold water to seal tortellinis; keep wonton skins covered with a damp towel to prevent drying.
- To make the tortellini, spoon 1 teaspoon filling in the center of each skin.
- Dip your finger in the water and run it around the edges of the skin.
- Fold it over diagonally forming a triangle; press to seal.
- Dampen the two points and bring them together forming a ring and press. See how easy? Continue making tortellini until all of the puree is used; set aside.
- Bring a pot of salted water to boil.
- In a large skillet cook the shallot, shiitakes, and garlic over medium heat until softened and fragrant.
- Add remaining 1/4 cup of peas and broth; simmer to thicken slightly.
- Cook tortellini in boiling water until skins become translucent, about 2 minutes.
- Transfer tortellini to skillet with the mushroom sauce and adjust seasonings; turn off heat and swirl in butter.
- To serve, divide among 4 serving plates, garnish with with shaved Parmesan, pea shoots, if using, and a little more olive oil.
Nutrition Facts : Calories 342.4, Fat 19.1, SaturatedFat 4.9, Cholesterol 17.2, Sodium 306.1, Carbohydrate 34.4, Fiber 4.2, Sugar 3.8, Protein 9.4
More about "pea tortellini with shiitake mushroom sauce recipes"
CHEESE TORTELLINI WITH SAUSAGE AND MUSHROOMS
From jerseygirlcooks.com
CREAMY TORTELLINI WITH ASPARAGUS IN MUSHROOM BACON …
From campbells.com
30 EASY SHIITAKE MUSHROOM RECIPES | REAL SIMPLE
From realsimple.com
SHIITAKE MUSHROOM PASTA - THE PETITE COOK™
From thepetitecook.com
TORTELLINI WITH MUSHROOMS, BUTTER, AND PARMESAN
From nourish-and-fete.com
HOMEMADE MUSHROOM TORTELLINI RECIPE - SERIOUS EATS
From seriouseats.com
PASTA WITH SHIITAKE MUSHROOMS & PEAS IN A LIGHT …
From lovethesecretingredient.net
SHIITAKE MUSHROOM TORTELLINI W/ SOY CREAM SAUCE - THE …
From thewoksoflife.com
TORTELLINI WITH PEAS IN MUSHROOM CREAM SAUCE
From woodlandfoods.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
TORTELLINI WITH SHIITAKES AND PEAS RECIPE - PILLSBURY.COM
From pillsbury.com
3/5 (1)Category EntreeServings 2Total Time 20 mins
TORTELLINI WITH PEAS AND MUSHROOMS - MEATLESS MEDITERRANEAN
From meatlessmediterranean.blogspot.com
RECIPE HANDBOOK: SAUTéED BASS WITH SHIITAKE MUSHROOM SAUCE
From tastyrecipehandbook.blogspot.com
TORTELLINI WITH SHIITAKE MUSHROOMS RECIPE - FOODREFERENCE.COM
From foodreference.com
CREAMY TORTELLINI WITH SPINACH AND MUSHROOMS (ONE PAN!)
From saltandlavender.com
SHIITAKE MUSHROOMS & PEA PODS | RECIPES | DR. WEIL'S HEALTHY …
From drweil.com
CREAMY TORTELLINI WITH CARAMELIZED ONIONS, LEAFY GREENS, …
From renatacollective.com
PEA TORTELLINI WITH SHIITAKE MUSHROOM SAUCE - PLAIN.RECIPES
From plain.recipes
TORTELLINI WITH PROSCIUTTO, PEAS, AND MUSHROOMS - BIGOVEN
From bigoven.com
CREAMY MUSHROOM TORTELLINI - SUM OF YUM
From sumofyum.com
SHIITAKE MUSHROOM GARLIC BUTTER ASIAGO TORTELLINI
From wholeandheavenlyoven.com
VIDEO: TORTELLINI WITH MUSHROOM SAUCE | MARTHA STEWART
From marthastewart.com
TORTELLINI WITH ASPARAGUS, PEAS & CRISPY BACON | KITCHN
From thekitchn.com
CREAMY TORTELLINI WITH PEAS RECIPE | MYRECIPES
From myrecipes.com
BEEF TENDERLOIN STEAKS WITH SHIITAKE MUSHROOM SAUCE RECIPE
From myrecipes.com
CREAMY MUSHROOM AND SPINACH TORTELLINI - PEAS AND CRAYONS
From peasandcrayons.com
SHIITAKE MUSHROOM TORTELLINI WITH SOY CREAM SAUCE
From aol.com
THREE CHEESE TORTELLINI WITH ASPARAGUS, MUSHROOMS AND PEAS
From anappetizinglife.com
STIR-FRY PEA SHOOTS WITH SHIITAKE MUSHROOMS RECIPE | PAGE 2 OF 2 ...
From noobcook.com
GARLICKY SNOW PEA AND SHIITAKE SAUTé - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
RECIPES FOR TORTELLINI WITH PEAS - COOKTIME24.COM
From cooktime24.com
TORTELLINI WITH PEAS - LINDA'S BEST RECIPES
From lindasbestrecipes.com
CREAMY TORTELLINI WITH FRESH PEAS & MUSHROOMS - FOODREFERENCE.COM
From foodreference.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love