Tortellini with Mushroom Sauce


Prep time: 10 Minutes

Total time: 25 Minutes

Yield: Serves 1



  • 1 ¼ cups frozen cheese tortellini
  • ( 1/3 of a 16-ounce bag)
  • 2 garlic cloves sliced
  • 8 ounces fresh shitake mushrooms
  • 1/3 cup fresh parsley
  • 3 tablespoons Parmesan cheese
  • 1 tablespoon cold butter
  • 2 teaspoons olive oil
  • Coarse salt and ground pepper


  1. 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.
  2. 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.
  3. 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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