Refrigerated tortellini is good quality, and oh so suitable for a quick and easy weeknight meal. Alfredo sauce is rich, velvety, and indulgent, but it's worth the splurge occasionally, and you'll look like a super chef.
Ingredients
- refrigerated cheese tortellini: 2 packages (9 ounce packages)
- unsalted butter: 6 Tbsp
- baby bella mushrooms: 1 pack (8 ounce pack, sliced)
- heavy cream: 2 cups (divided)
- ½ cups grated Parmesan cheese: 1 piece (optional)
- lemon zest: 1 tsp (grated)
- pinch freshly grated nutmeg: 1 piece
- sea salt and freshly ground black pepper: (to taste)
- Parmesan cheese: 1 Tbsp (to taste, grated, optional)
- fresh parsley: 1 Tbsp (chopped, optional)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.
