Ingredients
3
3 servings
- •1 (9 ounce) package refrigerated tortellini
- •½ cup sliced portobello mushrooms
- •2 cloves garlic, minced
- •3 tablespoons butter
- •½ cup evaporated fat-free milk
- •¾ cup freshly grated Parmesan cheese
- •1 pinch ground black pepper
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 2 to 3 minutes.
- Melt butter in a skillet over medium-high heat. Add sliced mushrooms and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove mixture to a small bowl.
- Add evaporated milk to skillet and heat over medium-low heat until warm. Stir in Parmesan cheese until melted. Add cooked tortellini and toss to coat. Garnish with mushroom-garlic mixture.
Nutritional Facts
Per 3 servings
- Calories: 497
- Carbohydrate: 47g
- Fat: 25g
- Fiber: 3g
- Protein: 23g
- Sugar: 8g
Related Recipes
Mushroom Tortellini Alfredo
Creamy Mushroom Tortellini Alfredo
Steak Tortellini Alfredo
Absolutely Fabulous Portobello Mushroom Tortellini
Steak and Mushroom Tortellini Alfredo
Italian Sausage Tortellini
Tortellini Alfredo with Grilled Chicken Breasts
Cheese Tortellini with Italian Sausage and Mushroom-Spinach Cream Sauce
Easy Chicken Pasta Alfredo
Baked Chicken Tortellini Alfredo
Alfredo Light
