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Creamy Mushroom Tortellini Alfredo

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This creamy mushroom tortellini Alfredo is a comforting dish made with tender tortellini, earthy mushrooms, and a rich homemade Alfredo sauce. It's perfect for cozy nights and comes together quickly.

Ingredients

1 tablespoon olive oil

1 20-ounce package refrigerated cheese or mushroom tortellini

8 tablespoons butter, divided

16 ounces sliced baby Bella 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

  1. Fill a large pot with water and 1 tablespoon olive oil; bring it to a rolling boil. Add the tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
  2. In a large saucepan, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms, onion, and garlic, sautéing until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove the vegetable mixture from the pan and add it to the bowl with the tortellini.
  3. Drain any excess liquid from the mushrooms in the saucepan. Reduce the heat to medium, and melt the remaining 6 tablespoons of butter in the pan. Stir in the half-and-half, salt, pepper, garlic powder, and cayenne pepper. Cook, stirring occasionally, until the sauce is thick and bubbly, about 10 minutes.
  4. Gradually stir in the Parmesan cheese until it melts and the sauce thickens.
  5. Pour the sauce over the tortellini and mushroom mixture, tossing to combine. Serve in bowls and garnish with fresh thyme.

Notes

  • For extra protein, you can add cooked chicken, shrimp, or beef .
  • For a lighter version, reduce the amount of butter and use low-fat or fat-free half-and-half.
  • To make it dairy-free, swap the butter, cream, and Parmesan for dairy-free alternatives.
  • If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat over low heat with extra half-and-half or water.

Nutrition

Find it online: https://recipesbyjanet.com/creamy-mushroom-tortellini-alfredo/