Tortellini with Mushrooms, Butter, and Parmesan
With this simple and delicious recipe for fresh mushroom tortellini, dinner can be on the table in just 20 minutes.
Ingredients
- 18 ounces fresh tortellini
- 4 Tablespoons butter divided
- 1 Tablespoon olive oil
- 12 ounces sliced mushrooms white, baby Bella, etc.
- 2 cloves garlic minced
- 3/4 cup freshly-grated Parmesan cheese
- 1-2 Tablespoons chopped fresh parsley
- kosher salt and black pepper
Instructions
- Boil a large pot of water. Add a generous pinch of salt and cook the tortellini just to al dente, according to package instructions. Drain and set aside.18 ounces fresh tortellini
- While the pasta cooks, add 2 Tablespoons of the butter and 1 Tablespoon 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.4 Tablespoons butter, 1 Tablespoon olive oil, 12 ounces sliced mushrooms, 2 cloves garlic
- Reduce heat to medium-low, then add the remaining 2 Tablespoons butter to the skillet. Let melt, then stir in the drained tortellini and Parmesan. Season with salt and pepper to taste. (I usually add 1/2 teaspoon salt and 1/8 teaspoon pepper, but this will vary according to taste.) Sprinkle with parsley, serve, and enjoy!3/4 cup freshly-grated Parmesan cheese, 1-2 Tablespoons chopped fresh parsley, kosher salt and black pepper
Notes
- 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.
Nutrition Estimate
Calories: 586 kcal, Carbohydrates: 64 g, Protein: 27 g, Fat: 25 g, Saturated Fat: 13 g, Cholesterol: 95 mg, Sodium: 1031 mg, Potassium: 398 mg, Fiber: 4 g, Sugar: 5 g, Vitamin A: 855 IU, Vitamin C: 1.8 mg, Calcium: 483 mg, Iron: 2.7 mg
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