1 pound cheese tortellini (see notes)
2 large portobello mushrooms
1/4 cup white wine (see notes)
1 tablespoon chopped fresh parsley (I used dried)
2 cloves garlic -- minced
8 ounces Alfredo-style pasta sauce
salt and pepper to taste
1/3 cup grated Parmesan cheese

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.

Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.

In a medium skillet over low heat, combine wine, parsley, 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.

Stacy's Notes - Made December 2005, really good! 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), 1/2 of a 16 oz jar of Bertolli 3 Cheese Alfredo Sauce, and most of a package of presliced portobella mushrooms (used a couple of pieces in the salad). I used chicken stock (made from a bouillon cube) 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.

NOTE: If you use the full amount of pasta (16 oz), you will definitely need more than 8 oz of sauce. I used 8 oz of pasta to 8 oz of sauce and it barely coated everything good, there was none left over to "sop" up with the bread. :)