Mushrooms and cheese might seem like an odd pairing, but there are few comfort foods more satisfying than these flavors brought together. Tortellini with Mushroom Cream Sauce combines cheese-filled pasta with a savory, creamy mushroom sauce. You’ll be raving about the hearty, cheesy, herby sauce, and practically licking the plate clean by the end of the meal. Tortellini with Mushroom Cream Sauce is gratifying, satisfying, and irresistible.
Ingredients• 2 tablespoons olive oil • 16 ounces Crimini mushrooms, sliced • salt, to taste • pepper, to taste • 12 ounces cheese tortellini • 4 tablespoons butter • 10 cloves garlic, roasted and chopped • 1/4 cup parmesan cheese, plus more for topping, grated • 2 sprigs thyme • 1/2 cup heavy cream
Heat a large saucepan over medium heat.
Add the olive oil.
Saute the mushrooms in the olive oil for about 8 minutes.
Season the mushrooms with salt and pepper.
Transfer the mushrooms to a bowl and set them aside. Reserve the cooking liquid in the pan.
Cook the tortellini in boiling water according to the package instructions.
Add the butter into the mushroom liquid still in the pan.
Lower the heat to medium-low.
Mix in the butter using a whisk until it is fully melted.
Add in the roasted garlic.
Continue to cook, whisking for 2-3 minutes.
Mix in the grated parmesan, thyme sprigs, and heavy cream using a whisk.
Cook the mixture until the sauce starts to thicken up and bubble, about 5 minutes.
Set the heat to low.
Add in the mushrooms, and heat them through, about 5 minutes.
Drain the tortellini.
Toss the cooked tortellini with the homemade sauce.
Top the tortellini and mushrooms with the remaining grated parmesan cheese.
Season the dish with salt and pepper to taste.