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Mushroom Tortellini Alfredo

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Mushroom Tortellini Alfredo

Directions

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Ingredients :

  • 2 (9 ounce) packages refrigerated cheese tortellini
  • 6 tablespoons unsalted butter
  • 1 (8 ounce) package sliced baby bella mushrooms
  • 2 cups heavy cream
  • divided
  • 1 ½ cups grated Parmesan cheese (Optional)
  • 1 teaspoon grated lemon zest
  • 1 pinch freshly grated nutmeg
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon grated Parmesan cheese
  • or to taste (Optional)
  • 1 tablespoon chopped fresh parsley (Optional)
  • Methods :

  • 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.
  • 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.
  • 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.
  • Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.
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