Easy Cheese Tortellini Pasta
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
513 kcal
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Course
Main Course
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Cuisine
Italian
Easy Cheese Tortellini Pasta
Description
The recipe centers on cooking packaged cheese tortellini until tender, then combining them with a sauce created by melting butter and sautéing sliced mushrooms and minced garlic. The addition of chicken broth or cooking wine helps deglaze the pan and build flavor. Heavy cream and Parmesan cheese are stirred in to form a creamy sauce that clings to the pasta. The cracked black pepper adds mild heat and seasoning, while chopped parsley garnishes the dish with an herbal note.
This preparation results in a pasta dish featuring pillowy cheese tortellini wrapped in a smooth, luscious sauce flecked with tender mushrooms and garlic. The sauce’s thickness can be adjusted with reserved pasta water for a glossy finish.
Serving suggestions include additional Parmesan cheese for extra richness and parsley to brighten the plate. This dish works as a comforting main course with balanced flavors from the cheese filling and creamy sauce.
Notes suggest alternatives for filled pastas, broth substitution, and that the recipe is best freshly made due to sauce texture.
Ingredients
- 13 oz cheese tortellini
- salt to taste
- 4 tbsp butter
- ⅔ cup mushroom sliced
- 2 tsp garlic minced
- ¼ cup chicken broth or cooking wine
- ½ cup heavy cream
- 1 cup Parmesan Cheese plus extra for serving, shredded
- black pepper to taste, cracked
- parsley for garnish, chopped
Instructions
- Cook the tortellini in salted water according to the package's instructions, and set aside reserving a cup of the cooking water.
- Add the butter to a large skillet or frying pan over medium heat and stir until melted. Add the mushroom and cook until starting to brown. Add the garlic and cook for another minute.
- Add the wine and cook for a few minutes for the alcohol to bubble away. Stir in the heavy cream and parmesan. Cook for another minutes, stirring until all of the cheese has melted.
- Season to taste with salt and cracked pepper, and add the cooked tortellini and a splash of the reserved cooking water. Stir until the sauce coats the pasta and it has reached the desired consistency. Keep adding cooking water if you want a thinner, glossier sauce.
- Serve with more parmesan and the chopped parsley.
Notes
- You can substitute cheese tortellini with other filled pasta, but cheese filling keeps the sauce taste balanced.
- Low sodium chicken broth can replace cooking wine if preferred for milder flavor.
- This dish is best eaten fresh as the sauce does not store well and may separate upon reheating.
- To adjust sauce thickness, add pasta cooking water gradually until desired consistency is reached.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 44g | 15% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 87mg | 29% |
| Sodium | 826mg | 34% |
| Potassium | 139mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 657IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 468mg | 47% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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