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 | ingredients |
| | 1 ¼ cups frozen cheese tortellini
(⅓ of a 16-ounce bag)
2 garlic cloves, sliced
8 ounces fresh shitake mushrooms
⅓ cup fresh parsley
3 tablespoons Parmesan cheese
1 tablespoon cold butter
2 teaspoons olive oil
Coarse salt and ground pepper
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 | Tortellini with Mushroom Sauce |
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Serves 1 | Prep time: 10 minutes | Total time: 25 minutes |
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If you find fresh tortellini, you can use that instead of frozen; cook in a pot of boiling salted water until the pasta floats to the top, about three minutes.
- 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.
Note: The mushroom sauce can also be tossed with plain pasta, such as fettuccine, linguine, or spaghetti. Cook two ounces of pasta, and add two more tablespoons of Parmesan.
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