Tortellini Alla Panna White Cream Sauce With Mushrooms Recipes

TORTELLINI ALLA PANNA

Steps:

• Bring a large pot of water to a boil and add a generous amount of salt.
• Add the olive oil and crushed garlic to a large frying pan or skillet. Heat on a medium heat and fry the garlic for around 1 minute until fragrant (don't let it brown).
• Next, add the cream and bring to a boil. Once boiling, turn the heat down to a low simmer and add the peas, Parmigiano Reggiano, nutmeg and a pinch of salt and pepper. Stir to combine.
• Add the tortellini to the boiling water and cook according to packet instructions (usually around 1 minute).
• Keep the sauce slowly simmering, stirring every now and then so a skin doesn't form. The sauce should be thickening.
• Once the tortellini are ready, reserve around ½ cup (120ml) of pasta water then drain the tortellini and add them to the sauce. Turn off the heat and stir to toss them in the sauce, if you find the consistency a little too thick you can add a splash of reserved pasta water to loosen it.
• Serve in bowls topped with a little more black pepper and Parmigiano Reggiano cheese.

TORTELLINI ALLA PANNA (WHITE CREAM SAUCE WITH MUSHROOMS)

Steps:

• Cook pasta according to package instructions for al dente, then drain. In a separate skillet, melt butter and add chopped garlic and sliced mushrooms. Cook on low for a few minutes, stirring often (do not brown the garlic). In a small bowl, add half of the heavy cream. Slowly add the egg yolk and beat together; put aside. Pour the rest of the cream into the frying pan. Raise the heat to medium. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. Be careful the egg does not curdle. The perfect sauce is smooth. Continue whisking until well blended. Add 1 cup of the Parmesan cheese, continue to mix cream. Pour remaining Parmesan mix until smooth. Remove from stove. Add salt and pepper to taste. Serve over cooked pasta.

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.