Gourmet, delicious, and so easy - what could be better? A must for impromptu dinner guests.
Ingredients
- cheese tortellini: 1 pound
- portobello mushrooms: 2 piece
- white wine: 0.25 cup
- fresh parsley: 1 Tbsp (chopped)
- garlic: 2 clove (minced)
- ounces Alfredo-style pasta sauce: 8 piece
- salt and pepper: (to taste)
- Parmesan cheese: 0.33333 cup (grated)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
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In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
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Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
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Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.
