Creamy Mushroom Tortellini Alfredo
Description
Cheese tortellini are combined with mushrooms in a creamy homemade Alfredo sauce for a quick and easy comfort meal.
Ingredients
•
1 tablespoon olive oil
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1 (20 ounce) package refrigerated cheese tortellini
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8 tablespoons butter, divided
•
2 (8 ounce) packages sliced baby portobello mushrooms
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1/2 cup finely chopped onion
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2 cloves garlic, minced
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2 cups half-and-half
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 teaspoon garlic powder
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1 pinch cayenne pepper
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3/4 cup grated Parmesan cheese
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1/2 teaspoon chopped fresh thyme, or to taste
Directions
1
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.
2
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.
3
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.
4
Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.