Creamy Mushroom Tortellini Alfredo (Print-Friendly Version)
Tender tortellini with sautéed mushrooms in a rich, creamy Alfredo sauce for a satisfying dish.
# What You'll Need:
→ Pasta
01 -
340 grams fresh or frozen tortellini
→ Vegetables
02 -
225 grams cremini or button mushrooms, sliced
03 -
Fresh parsley, chopped (optional garnish)
→ Dairy
04 -
240 milliliters heavy cream
05 -
57 grams unsalted butter
06 -
100 grams grated Parmesan cheese, plus extra for serving
→ Aromatics & Seasonings
07 -
3 cloves garlic, minced
08 -
Salt, to taste
09 -
Ground black pepper, to taste
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions, 3–5 minutes for fresh or 7–10 minutes for frozen. Drain and set aside.
02 -
Melt 28 grams of butter in a large skillet over medium heat. Add sliced mushrooms and sauté 5–7 minutes until golden and tender. Season with salt and pepper.
03 -
Add remaining butter and minced garlic to the skillet. Cook 1–2 minutes until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan until smooth and melted.
04 -
Add cooked tortellini to the skillet and gently toss to coat with sauce. If sauce is too thick, add a splash of reserved pasta water to adjust consistency.
05 -
Plate the tortellini hot, topped with extra Parmesan and chopped fresh parsley as desired.
# Additional Tips:
01 -
Follow package cooking times closely to avoid overcooked pasta. Use freshly grated Parmesan for optimal flavor and texture.
02 -
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. Reheat gently, adding cream or water to restore sauce creaminess.