Sunday, April 20, 2008

Creamy Tortellini with Mushroom Sauce

From Everyday Food

1 pound bag frozen cheese tortellini
2 cloves crushed garlic
2-3 fresh shitake mushrooms sliced
¼ cup fresh parsley
¼ cup grated parmesan cheese
2 Tbsp butter
1 Tbsp olive oil
coarse salt and ground pepper to taste

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 table

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