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Cheesy Tortellini with Mushrooms

Rich, creamy tortellini tossed with sautéed baby bella mushrooms and melted cheese for a comforting weeknight meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 20 oz cheese tortellini
  • 1 lb baby bella mushrooms or crimini, sliced
  • 2 tbsp butter
  • 3/4 cup heavy cream
  • 1 1/2 cup Mexican cheese blend shredded
  • 1/2 tsp dried thyme
  • salt to taste
  • parsley chopped, for garnish

Instructions

  • Cook the tortellini according to package instructions until al dente. Drain, rinse with cold water to stop cooking, and set aside.
  • While the tortellini cooks, heat a large skillet over medium-high heat and add the butter.
  • Add the sliced mushrooms and cook on high/medium-high for about 8–10 minutes, stirring occasionally, until their liquid evaporates and they start to brown.
  • Reduce heat to low, pour in the heavy cream, stir in the dried thyme and salt, and bring the mixture to a gentle boil.
  • Add the drained tortellini to the skillet and toss to combine evenly with the mushroom-cream sauce.
  • Sprinkle the shredded Mexican cheese blend evenly over the tortellini, cover with a tight-fitting lid, and cook for 5 minutes, until the cheese is melted.
  • Remove the lid, garnish with chopped parsley, and serve immediately.

Equipment

  • Large Skillet
  • Pot
  • Colander
  • Measuring Cups and Spoons
  • Lid

Notes

  • Use fresh mushrooms for best flavor.
  • Adjust salt to taste after adding the cheese.
  • For a thinner sauce, add a splash of pasta cooking water.