Best 6 Creamy Mushroom Tortellini Alfredo Recipes

CREAMY TORTELLINI ALFREDO

Steps:

• Fill a stockpot with water and let it come to a boil. Then generously salt it and add 18-20 ounces of cheese tortellini. Cook for about 3 minute
• In the meantime, melt 1/4 cup of unsalted butter in a large saucepan over medium heat.
• Then stir in 1 ounce of cream cheese using a whisk.
• Once the cream cheese is melted, add 2 minced garlic cloves. Stir for about 15 seconds.
• Then pour in 2 cups of heavy whipping cream. Let the cream come to a simmer, then remove from the heat and stir in 1 cup of freshly grated Parmesan.
• Season with salt and paper to taste. Lastly, add in 1/4 teaspoon crushed red pepper flakes and 2 tablespoons chopped parsley.

MUSHROOM TORTELLINI ALFREDO

Steps:

• 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.

STEAK AND MUSHROOM TORTELLINI ALFREDO

Steps:

• Whisk together olive oil, soy sauce, and steak seasoning in a small, shallow dish. Add steak strips and marinate for 30 minutes.
• Heat a heavy cast iron skillet over medium-high heat. Add butter. Cook steak strips in the melted butter, until browned, about 2 minutes per side. Add mushrooms and cook until softened, about 5 minutes.
• Meanwhile, 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 the filling is hot, about 3 minutes.
• Melt butter for Alfredo sauce in a saucepan over medium heat. Stir with a wooden spoon and add heavy cream. Stir until combined. Add Parmesan cheese to the cream mixture in the saucepan and stir until blended. Season with nutmeg.
• Drain tortellini, return to the pot, and toss with Alfredo sauce to coat. Serve tortellini topped with steak and mushrooms.

LIGHTER MUSHROOM TORTELLINI ALFREDO

Steps:

• 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 the filling is hot, 2 to 3 minutes.
• Melt butter in a skillet over medium-high heat. Add sliced mushrooms and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove mixture to a small bowl.
• Add evaporated milk to skillet and heat over medium-low heat until warm. Stir in Parmesan cheese until melted. Add cooked tortellini and toss to coat. Garnish with mushroom-garlic mixture.

TORTELLINI ALFREDO

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.

TORTELLINI ALFREDO WITH BROCCOLI & MUSHROOM

Steps:

• Boil water and cook tortellini according to package. Add frozen brocolli to the boiling water when you add pasta and cook until pasta is ready.
• In another non-stick pan, use olive oil cooking spray and add mushrooms and cook until soft.
• Add mushrooms to the tortellini and brocolli and top with sauce below.
• For sauce:.
• Melt butter in a large pan, saute garlic until golden (do not let it brown).
• Add cream, parsley & black pepper.
• Stir with a wisk to blend well, cook until the sauce starts to thicken.
• Gradually add cheese stirring until cheese is melted.
• Remove from heat.
• Serve over pasta and top with grated cheese of your choice (pecorino romano & parmesan work very well with this dish).