Creamy Mushroom Tortellini Alfredo


  • 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
  • Directions

  • Step 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.


  • Step 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.

  • Step 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.

  • Step 4

    Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.

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