Creamy Mushroom Tortellini

    (260)
    25 minutes

    This is a really easy dinner that takes a jar of Alfredo style pasta sauce and adds fresh ingredients like portobello mushrooms, wine and garlic to create a beautiful and easy pasta dinner.


    244 people made this

    Ingredients
    Serves: 4 

    • 500g cheese tortellini
    • 2 large portobello mushrooms
    • 1/4 cup (60ml) white wine
    • 1 tablespoon diced fresh parsley
    • 2 cloves garlic, crushed
    • 1 (250g) jar Alfredo-style pasta sauce
    • salt and pepper, to taste
    • 1/3 cup grated Parmesan cheese

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring a large saucepan of lightly salted water to a boil. Add tortellini and cook for 8 to 10 minutes or until al dente; drain.
    2. Meanwhile prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
    3. In a medium frypan over low heat combine the wine, parsley, garlic and mushrooms; stirring frequently. Saute for approximately 5 minutes or until mushrooms are cooked through.
    4. Remove frypan from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
    5. Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

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    Reviews and Ratings
    Global Ratings:
    (260)

    Reviews in English (171)

    by
    147

    I agree this is one of the fastest ways to impress people I've discovered. I've tried this recipe with store-bought Alfredo sauce before, and we found it way too sweet--mind you, it was because of the paticular sauce we chose. A quick suggestion if you don't have the ready-made sauce on hand: saute 2-3 cloves minced garlic in some butter, add the mushrooms and saute for 2 or 3 minutes, add 1 tablespoon of flour to 2 cups milk, then add to mushrooms, simmer until thick and then add 1/3 cup parmesan cheese -- voila! A low fat alfredo with delicious mushroom taste!  -  01 Sep 2001  (Review from Allrecipes USA and Canada)

    by
    68

    My husband and I both loved this recipe! Don't forget to scrape the "gills" out from the underside of the mushroom, that way the sauce won't turn the purple/brown color some people complained about. I added yellow bell pepper, zucchini, broccoli, cherry tomatoes and carrots as well. Then instead of mixing it all together I just spooned the sauce on top of the noodles and topped it with the mushrooms and veggies. Very delicious and beautiful presentation!  -  12 May 2006  (Review from Allrecipes USA and Canada)

    by
    37

    I started hunting around for an alfredo sauce recipe after reading Katya's review. I used the quick and easy alfredo sauce recipe from here(think thats the same one she got from here). It made a huge difference. The dish went from a good one to an excellent one. The sauce definitely transformed it. I also added mozarella to the top after I was done to make it more cheesy. We LOVE this recipe now. I think what I made at home was as good or better than the local restaurant version. I'm glad I have a treadmill.......lotta calories in this one!  -  17 Jun 2004  (Review from Allrecipes USA and Canada)

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