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Creamy Mushroom Tortellini Alfredo

A white bowl filled with rich Creamy Mushroom Tortellini Alfredo, topped with sliced sautéed mushrooms and cracked pepper.
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Make a rich and satisfying pasta dish featuring cheese tortellini, sautéed mushrooms, and a homemade creamy Alfredo sauce.

Ingredients

Scale
  • 1 pound cheese tortellini
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth or vegetable broth
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon ground black pepper
  • Pinch of nutmeg
  • Salt to taste

Instructions

  1. Cook the tortellini according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining. Set the drained tortellini aside.
  2. Melt the butter in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their moisture and brown, about 5 to 7 minutes.
  3. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Pour in the heavy cream and broth. Bring the mixture to a gentle simmer, stirring occasionally. Reduce the heat to low.
  5. Whisk in the grated Parmesan cheese until the sauce is smooth and thickened. Stir in the black pepper and nutmeg. Taste and add salt as needed.
  6. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until you reach your desired consistency.
  7. Add the cooked tortellini to the skillet with the sauce. Toss gently to coat everything evenly.
  8. Serve immediately, topped with extra grated Parmesan cheese.

Notes

  • For a deeper mushroom flavor, use a mix of wild and cremini mushrooms.
  • If you prefer a thicker sauce, simmer the cream and broth mixture for an extra 2 minutes before adding the cheese.
  • You can add cooked, shredded chicken or sautéed spinach for extra substance.

Nutrition

Find it online: https://spoonswirl.com/creamy-mushroom-tortellini-alfredo/