Tortellini With Curry Mushroom Sauce Recipes

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.

CHEESE TORTELLINI IN CURRIED COCONUT MILK

Steps:

• Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
• Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.
• Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.
• Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.

MUSHROOM TORTELLINI IN CURRY CREAM

Steps:

• In a medium saucepan cook shallot, jalapeno pepper, curry powder, and garlic in hot oil about 1 minute or until shallot is tender.
• Stir in chicken broth and bring to a boil.
• Reduce heat and simmer covered for about 5 minutes.
• Stir in coconut milk, tortellini, and basil.
• Cook and stir about 5 minutes more or until pasta is tender but stil firm.
• Stir in the tomato and cook until heated through, but do not boil.
• Ladle into soup bowls and enjoy!

TORTELLINI WITH PORCINI MUSHROOM SAUCE

Steps:

• Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.
• Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; sautée until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme; sauté 2 minutes. Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.
• Drain tortellini; return to same pot. Add mushroom mixture and toss to coat. Stir in 1/2 cup cheese. Season with salt and pepper. Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 teaspoon thyme.

TORTELLINI WITH MUSHROOM SAUCE

Steps:

• Cook tortellini according to package instructions; drain.
• Meanwhile heat oil in a large skillet over medium-low heat.
• Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender (about 7 minutes).
• Add 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 and serve.

TORTELLINI WITH CREAMY MUSHROOM SAUCE

Steps:

• Cook the pasta until al dente, drain and return to the pan to keep warm.
• Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
• Add garlic and cook for 1 minute.
• Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
• Add cream, nutmeg and parsley and stir to combine.
• Cook for another 3-5 minutes, until the sauce has thickened slightly.
• Season with salt and pepper.
• Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
• Enjoy!

TORTELLINI WITH CURRY MUSHROOM SAUCE

Steps:

• 1. cook & drain the pasta. 2. Meanwhile, in a large skillet, heat oil over med-low heat. Add mushrooms and garlic; cook stirring frequently; until shroom are tender about 7 minutes 3. Add 1 cup of water; season w/s&p. Cook until liquid is reduced by half, about 5 min. Remove from heat; add pasta, Parma, butter & parsley. Toss to coat. Serve