Tortellini Alfredo With Mushrooms

 

INGREDIENTS

PRODUCE

  • 8 oz cremini mushrooms, sliced 

  • 2 garlic cloves, minced 

  • 2 tbsp chopped parsley

DAIRY

  • ¼ cup unsalted butte

  • 1 cup heavy whipping cream

  • ½ cup whole milk

  • 8 oz Parmesan cheese, finely shredded, divided

  • 2, 8 oz packages refrigerated three-cheese tortellini, cooked according to package directions

PANTRY

  • ½ tsp kosher salt

  • ¼ tsp black pepper

  • ¼ tsp ground nutmeg

 
 

DIRECTIONS

  • Preheat oven to broil with rack 8 inches from heat. Melt butter in a 10-inch ovenproof skillet over medium. Add mushrooms in even layer, and cook, undisturbed, 4 minutes. Stir and continue cooking, stirring occasionally, until golden brown, about 4 minutes. Stir in garlic. Cook, stirring constantly, until fragrant, about 1 minute.

  • Stir in cream and milk; bring to a simmer over medium, stirring occasionally. Cook, stirring often, until slightly thickened, about 8 minutes. Stir in salt, pepper, nutmeg, and 1 ¾ cups of the Parmesan until smooth.

  • Stir in cooked tortellini until coated. Sprinkle with remaining ¼ cup Parmesan. Broil in preheated oven until sauce is bubbly and cheese is light golden brown, 3 to 5 minutes. Sprinkle with parsley.

Submitted by the Stadium Armory Community

 
 
 
RecipeRedemption Hill Church