Creamy Mushroom Tortellini Alfredo: A Luxurious Comfort Dish
If you’re a fan of creamy, indulgent pasta dishes, this Creamy Mushroom Tortellini Alfredo will quickly become a favorite. Combining rich cheese-filled tortellini, savory sautéed mushrooms, and a decadent homemade Alfredo sauce, this dish delivers layers of flavor in every bite. It’s the perfect comfort food for busy weeknights or cozy weekend dinners, and the best part? It’s ready in just 30 minutes!
Ingredients:
For the Tortellini and Mushrooms:
- 1 tablespoon olive oil
- 1 20-ounce package refrigerated cheese or mushroom tortellini
- 8 tablespoons butter, divided
- 16 ounces sliced baby Bella mushrooms
- ½ cup finely chopped onion
- 2 cloves garlic, minced
For the Alfredo Sauce:
- 2 cups half-and-half
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 pinch cayenne pepper
- ¾ cup grated Parmesan cheese
- ½ teaspoon chopped fresh thyme (or to taste)
Directions:
1. Cook the Tortellini:
Start by bringing a large pot of water to a rolling boil. Add 1 tablespoon of olive oil to the water, which helps prevent the tortellini from sticking together. Cook the refrigerated tortellini for about 7 minutes, or until they float to the top and are heated through. Once done, drain the tortellini and transfer them to a large bowl.
2. Sauté the Mushrooms and Vegetables:
In a large saucepan, melt 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms, finely chopped onion, and minced garlic. Sauté the vegetables for about 5 minutes, until they become tender and aromatic. Use a slotted spoon to transfer the sautéed mushrooms and vegetables to the bowl with the cooked tortellini.
3. Make the Alfredo Sauce:
Drain any excess liquid from the pan used for sautéing the mushrooms. Lower the heat to medium, and melt the remaining 6 tablespoons of butter in the same pan. Gradually stir in the half-and-half, followed by the salt, black pepper, garlic powder, and a pinch of cayenne pepper for a subtle kick of spice. Cook the mixture, stirring occasionally, until the sauce becomes thick and bubbly—about 10 minutes.
- Once the sauce has thickened, slowly add the grated Parmesan cheese. Stir until the cheese has melted into the sauce, creating a velvety texture.
4. Combine and Serve:
Pour the creamy Alfredo sauce over the cooked tortellini and mushroom mixture. Gently toss everything together to coat the tortellini evenly with the rich sauce.
- Serve the dish warm in individual bowls, garnished with freshly chopped thyme for an extra layer of flavor.
Recipe Details:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: 620 kcal per serving
This Creamy Mushroom Tortellini Alfredo is the ultimate in comfort food, blending the earthy flavors of sautéed mushrooms with the rich and cheesy Alfredo sauce. The tender tortellini pairs perfectly with the sauce, making each bite melt in your mouth. Garnishing with fresh thyme adds a burst of herbaceous brightness that balances the richness of the dish.
It’s a versatile recipe that works equally well for a family dinner or as an impressive dish for guests. Serve it with a side of garlic bread or a fresh salad, and enjoy this creamy, flavorful pasta dish anytime you need a little indulgence!
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Creamy Mushroom Tortellini Alfredo
- Total Time: 30 minutes
- Yield: 4 1x
Description
Creamy Mushroom Tortellini Alfredo is the ultimate comfort food dish that combines the earthy flavors of baby Bella mushrooms with the richness of a classic Alfredo sauce. The cheese or mushroom-filled tortellini is perfectly complemented by the creamy sauce made with Parmesan cheese, butter, and a hint of garlic. The sautéed mushrooms add a hearty, savory depth to the dish, while fresh thyme elevates the overall flavor profile.
Ingredients
1 tablespoon olive oil
1 20-ounce package refrigerated cheese or mushroom tortellini
8 tablespoons butter, divided
16 ounces sliced baby Bella mushrooms
½ cup finely chopped onion
2 cloves garlic, minced
2 cups half-and-half
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 pinch cayenne pepper
¾ cup grated Parmesan cheese
½ teaspoon chopped fresh thyme (or to taste)
Instructions
Cook the Tortellini:
Fill a large pot with water and add 1 tablespoon olive oil. Bring to a rolling boil, then stir in the tortellini. Cook for about 7 minutes or until the tortellini float to the top and the filling is hot. Drain and transfer to a large bowl.
Sauté the Mushrooms and Vegetables:
In a large saucepan, melt 2 tablespoons of butter over medium-high heat. Add the mushrooms, onion, and garlic, and sauté until the vegetables are softened, about 5 minutes. Use a slotted spoon to remove the mushroom mixture from the pan and add it to the bowl with the tortellini.
Make the Alfredo Sauce:
Drain any excess liquid from the mushrooms in the saucepan. Reduce heat to medium and melt the remaining 6 tablespoons of butter in the pan. Stir in the half-and-half, salt, black pepper, garlic powder, and a pinch of cayenne pepper. Cook, stirring occasionally, until the sauce is thick and bubbly, about 10 minutes. Gradually stir in the Parmesan cheese until melted and the sauce has thickened.
Combine and Serve:
Pour the Alfredo sauce over the tortellini and mushroom mixture, tossing to combine everything. Serve in bowls, and garnish with fresh thyme for added flavor. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 620