TORTELLINI WITH PORCINI MUSHROOM SAUCE
Looking for a pasta recipe with impressive flavor and which has practically no prep involved? You've come to the right place.
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Mushroom Pasta Sauté Vegetarian Kid-Friendly Quick & Easy Lunch Parmesan Thyme Shallot Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.
- Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; sautée until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme; sauté 2 minutes. Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.
- Drain tortellini; return to same pot. Add mushroom mixture and toss to coat. Stir in 1/2 cup cheese. Season with salt and pepper. Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 teaspoon thyme.
TORTELLINI CARBONARA
I've made this bacon, cream and Parmesan cheese pasta sauce for so many years and have always called it a carbonara. Low-and-behold, I recently found out it's actually more like an Alfredo sauce. In either case, it's absolutely heavenly and a great option for company! -Cathy Croyle, Davidsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 527 calories, Fat 36g fat (20g saturated fat), Cholesterol 121mg cholesterol, Sodium 728mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
TORTELLINI CARBONARA
This is a super quick and delicious recipe. Not low in fat but high in flavor. Fresh cheese-filled tortellini combined with cubed ham, onion and green peas in a rich, cream sauce. Serve with garlic bread and a salad. Enjoy!
Provided by KRISANN
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 5
Number Of Ingredients 7
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.
Nutrition Facts : Calories 583.4 calories, Carbohydrate 33.6 g, Cholesterol 132.6 mg, Fat 38.7 g, Fiber 3.6 g, Protein 27 g, SaturatedFat 22.1 g, Sodium 1168.5 mg, Sugar 3.6 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 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.
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
TORTELLINI WITH MUSHROOM AND GARLIC SAUCE
Although there is a recipe by the same name on Recipezaar, mine is entirely different. This one actually came off of a package of mushrooms.
Provided by DungeonDeb
Categories < 30 Mins
Time 20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook tortellini according to package directions, drain and set aside.
- Saute mushrooms and garlic in oil until tender: 5-6 minutes.
- Add peas, roasted peppers, salt and pepper. Cook until heated throiugh: 2-3 minutes.
- Serve over hot tortellini.
- Garnish with parmesan cheese.
Nutrition Facts : Calories 548, Fat 18.1, SaturatedFat 6.7, Cholesterol 59.1, Sodium 1652.1, Carbohydrate 73.5, Fiber 7, Sugar 5.5, Protein 23.9
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.
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 MARINARA
"My family loves this with a loaf of crusty French bread and green beans," relates Rita Perez of Roseville, California. She sometimes warms the savory supper in the slow cooker, but you'll find that it comes together very quickly on the stovetop.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cook tortellini according to package directions. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in marinara sauce, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until mushrooms are tender. , Drain tortellini; stir into skillet. Sprinkle with cheese. Remove from the heat; cover and let stand for 5 minutes or until cheese is melted.
Nutrition Facts :
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Servings 6
- 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.
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