A super simple recipe with just a couple of ingredients – perfect for a new cook, a busy cook or anyone wanting an easy pasta dish!
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Ingredients
- 1 pkg dried cheese tortellini See Notes (original recipe calls for 16 oz bag but I use an 8-9 oz bag for us)
- 2 large portobello mushrooms or use several smaller baby bella mushrooms
- 1/4 cup white wine (See Notes; I use chicken broth)
- 1 tablespoon chopped fresh parsley I use dried parsley or sometimes Italian seasoning
- 2 cloves garlic minced
- 1 jar Alfredo Sauce
- salt and pepper to taste
- 1/3 cup grated parmesan cheese or more to taste
Ingredients
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Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. (Or just follow the package directions)
- Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
- In a medium skillet over low heat, combine wine (I sub chicken broth), parsley (I use dried), garlic and mushrooms; stirring frequently, Saute for approximately 5 minutes or until mushrooms are cooked through.
- Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
- Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately. (See Notes, I toss mine together in a big serving bowl).
Recipe Notes
- Stacy's Notes #1:
- This recipe is very quick, since the pasta cooks quickly and the sauce is from a jar. Probably took me no more than 15-20 minutes total. I made several changes: I used an 8 oz pkg of dry tortellini for the two of us (4 cheese blend flavor), 1-15 oz jar of Alfredo Sauce (Bertolli or Barilla are good), and most of a package of presliced portobella mushrooms (or several baby bella mushrooms that are halved or quartered). I used chicken stock (made from a bouillon paste) instead of the white wine. I added jarred minced garlic, a dash of red pepper and plenty of black pepper. I didn't measure the cheese, but once I had mixed the pasta and sauce in a big bowl, I just topped it all with freshly grated parmesan. We had this with a salad and garlic bread and it was delicious and filling.
- Stacy's Notes #2:
- If you use the full amount of pasta (16 oz), you will definitely need more than one jar of sauce. For the two of us, I use a small bag of dried tortellini (usually 6-8 oz) and a full jar of sauce (used to be a 16 oz jar, but these days they are 15 oz jars). I usually slice my own portobellos or usually just use baby bella mushrooms, since they are easier to find in the grocery store. If you are doubling this and using a larger bag of pasta, definitely grab 2 jars of sauce.
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