Mushroom Tortellini With Cremini Mushrooms Recipe

• 20 ounces fresh or frozen cheese tortellini or spinach tortellini
• 4 tablespoons butter or olive oil
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces baby bella or cremini mushrooms, thinly sliced
• 1 garlic clove, minced
• 2 teaspoons fresh thyme leaves
• ¼ cup heavy cream or half-and-half
• ½ cup shredded Parmesan cheese or Mozzarella
• ¼ teaspoon red pepper flakes, or to taste
• 2 tablespoons finely chopped fresh basil or parsley
• 1 lemon, cut into wedges, for serving

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Cook the tortellini in boiling water until barely al dente according to package directions, stirring to prevent sticking. You will know they are ready when all of the tortellini have popped up to the surface, about 5 minutes for fresh or 9 minutes for frozen (cut into one tortellini to make sure the filling is cooked through and the pasta is al dente).

3. 3

   Drain the pasta, reserving ¼ cup of the pasta water.

4. 4

   Meanwhile, heat 2 tablespoons of butter in a large skillet over medium-high heat.

5. 5

   Add sliced mushrooms and season with salt and pepper. Cook, stirring occasionally, until browned and crispy in spots, 7–9 minutes.

6. 6

   Reduce heat to medium-low and add garlic, thyme, tortellini, 2 tablespoons butter, heavy cream, and reserved pasta water.

7. 7

   Gradually stir in half of the Parmesan cheese until the sauce is glossy and creamy. Season to taste with salt and pepper.

8. 8

   Garnish the mushroom tortellini with the remaining Parmesan cheese, red pepper flakes, and basil. Serve with lemon wedges alongside for squeezing over the top.

9. 9

   Store leftover tortellini in an airtight container in the refrigerator for up to 5 days.

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