Description
Your Simple Ingredient List for a Restaurant-Quality Meal. Pillowy cheese tortellini tossed in a silky, Parmesan-laced mushroom cream sauce. A luxurious weeknight dinner that comes together in about 20 minutes.
Ingredients
Units
Scale
The Pasta
- 13 oz cheese tortellini (fresh or frozen)
- 1 cup reserved pasta water (for emulsifying the sauce)
For the Luscious Creamy Mushroom Sauce
- 4 Tbsp butter
- 2/3 cup sliced mushrooms (cremini or button (about 4-5 oz))
- 2 tsp minced garlic
- 1/4 cup chicken broth or dry white wine (for deglazing)
- 1/2 cup heavy cream
- 1 cup shredded Parmesan cheese (plus more for serving)
Seasoning & Garnish
- salt & cracked black pepper (to taste)
- chopped fresh parsley (for garnish)
Instructions
- Cook tortellini: Bring a large pot of generously salted water to a rolling boil. Cook tortellini per package directions (fresh cooks in 3–5 minutes). Reserve 1 cup pasta water, drain, and set aside.
- Sauté mushrooms & garlic: In a large skillet over medium-high heat, melt butter. Add mushrooms in a single layer; sear until golden, then stir and cook until browned and their liquid evaporates. Stir in garlic and cook 1 minute until fragrant.
- Build sauce: Deglaze with broth or wine, scraping up browned bits; reduce by half. Stir in heavy cream and 1 cup Parmesan. Simmer 1 minute until smooth and creamy.
- Combine: Season with salt and cracked pepper. Add cooked tortellini and 1/4 cup reserved pasta water; toss until the sauce coats the pasta. Add more pasta water, as needed, for a silky, glossy finish.
- Serve: Divide into warm bowls. Garnish with extra Parmesan and chopped parsley. Serve immediately.
Notes
Pro tip: The pasta water emulsion is the secret to a clingy, restaurant-style sauce. Swap wine for broth if you prefer less acidity, or add a squeeze of lemon at the end for brightness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pasta
- Cuisine: Italian-American
Nutrition
- Calories: 580
- Fat: 35
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
