Creamy Mushroom Tortellini Alfredo

Original recipe yields 4 servings
Ingredient Checklist

1 tablespoon olive oil
1 (20 ounce) package refrigerated cheese tortellini
8 tablespoons butter, divided
2 (8 ounce) packages sliced baby portobello 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 Checklist

Step 1

Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
Step 2

Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
Step 3

Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
Step 4

Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.


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