This creamy, comforting dish is easy to make using prepared tortellini and a homemade Alfredo sauce.
Ingredients
- olive oil: 1 Tbsp
- refrigerated cheese tortellini: 1 pack (20 ounce pack)
- butter: 8 Tbsp (divided)
- baby portobello mushrooms: 2 packages (8 ounce packages, sliced)
- onion: 0.5 cup (finely chopped)
- garlic: 2 clove (minced)
- half-and-half: 2 cups
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- garlic powder: 0.25 tsp
- pinch cayenne pepper: 1 piece
- Parmesan cheese: 0.75 cup (grated)
- fresh thyme: 0.5 tsp (to taste, chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.
