Tortellini with Mushroom Sauce
- Serves 1
- Prep time: 10 minutes
- Total time: 25 minutes
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.
Ingredients
- 1 1/4 cups frozen cheese tortellini (1/3 of a 16 ounce bag)
- 8 ounces fresh shiitake mushrooms stemmed, caps halved and thinly sliced
- 3 tablespoons grated Parmesan cheese
- 2 garlic cloves sliced
- 2 teaspoons olive oil
- 1 tablespoon cold butter
- ground pepper and coarse salt
- 1/3 cup chopped fresh flat-leaf parsley
Directions
- 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 tablespoons of Parmesan.
Source: Everyday Food - Issue 23, June 2005, Page 38.