Ingredients
4 servings
- •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
Instructions
- 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.
- 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.
- 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.
- Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.
Nutritional Facts
Per 4 servings
- Calories: 934
- Carbohydrate: 79g
- Fat: 57g
- Fiber: 6g
- Protein: 32g
- Sugar: 7g