Tortellini with Mushrooms, Butter, and Parmesan
A quick and easy recipe for fresh tortellini made with sautéed mushrooms, butter, and tangy Parmesan cheese. This delicious meal can be on your table in 20 minutes flat!
- 18 ounces fresh tortellini
- 3 tablespoons butter divided
- 1 tablespoon olive oil
- 12 ounces baby bella mushrooms sliced
- 2 cloves garlic minced
- 3/4 cup freshly grated Parmesan cheese
- 1-2 tablespoons fresh parsley chopped
- kosher salt & black pepper to taste
Boil a large pot of water. Add a generous pinch of salt and cook tortellini according to package instructions, just to al dente.
While the pasta cooks, add 2 tablespoons butter and the olive oil to a large skillet set over medium-high heat. When the butter is melted, add the mushrooms. Sauté for about 5 minutes, stirring occasionally, until the mushrooms are nicely browned. Add garlic and cook for another 30-60 seconds, just until fragrant.
Add the drained tortellini, remaining 1 tablespoon butter, Parmesan, and parsley to the skillet. Stir to combine and melt the cheese slightly. Season with salt, pepper, and more parsley as desired. Serve and enjoy!
This dish is amazing with cheese- or spinach-filled tortellini. I usually use spinach to sneak in a few extra veggies! It’s also delicious with any type of ravioli.
Calories: 586kcal, Carbohydrates: 64g, Protein: 27g, Fat: 25g, Saturated Fat: 13g, Cholesterol: 95mg, Sodium: 1031mg, Potassium: 398mg, Fiber: 4g, Sugar: 5g, Vitamin A: 855IU, Vitamin C: 1.8mg, Calcium: 483mg, Iron: 2.7mg
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