Lighter 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.

CREAMY MUSHROOM TORTELLINI ALFREDO

Steps:

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

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.

TORTELLINI WITH MUSHROOM SAUCE

Steps:

• In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
• Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
• Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.

ALFREDO LIGHT

Steps:

• In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.
• In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.
• Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
• Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

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).

CHICKEN TORTELLINI ALFREDO

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute broccoli and carrots in 2 tablespoons oil for 5-6 minutes or until crisp-tender. Stir in the mushrooms, onion and garlic; saute vegetables 3-4 minutes longer or until vegetables are tender. Remove vegetables and keep warm., In the same skillet, cook chicken in remaining oil over medium heat for 4-6 minutes or until no longer pink. Return vegetables to skillet. Stir in Alfredo sauce and seasonings; heat through. Drain tortellini; add to chicken mixture. Toss to coat.

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.