Ingredients
4
4 servings
- •2 (9 ounce) packages refrigerated cheese tortellini
- •6 tablespoons unsalted butter
- •1 (8 ounce) package sliced baby bella mushrooms
- •2 cups heavy cream, divided
- •1 ½ cups grated Parmesan cheese (Optional)
- •1 teaspoon grated lemon zest
- •1 pinch freshly grated nutmeg
- •sea salt and freshly ground black pepper to taste
- •1 tablespoon grated Parmesan cheese, or to taste (Optional)
- •1 tablespoon chopped fresh parsley (Optional)
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 are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
- Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
- Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
- Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.
Nutritional Facts
Per 4 servings
- Calories: 1116
- Carbohydrate: 67g
- Fat: 82g
- Fiber: 4g
- Protein: 34g
- Sugar: 5g
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