Description
This creamy, comforting dish is easy to make using prepared tortellini and a homemade Alfredo sauce.
Ingredients
- 1 tablespoon olive oil
- 1 (20 ounce) package refrigerated cheese tortellini
- 8 tablespoons butter, divided
- 2 (8 ounce) packages sliced baby portobello mushrooms
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups half-and-half
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 pinch cayenne pepper
- ¾ cup grated Parmesan cheese
- ½ teaspoon chopped fresh thyme, or to taste
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4