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Tortellini with Mushroom Sauce


It's easy to turn these little twists of frozen-cheese-filled pasta into a meal.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, June 2005


  • 1 1/4 cups (1/3 of a 16-ounce bag) frozen cheese tortellini
  • 2 teaspoons olive oil
  • 8 ounces fresh shiitake mushrooms, stemmed, caps halved and thinly sliced
  • 2 garlic cloves, sliced
  • 1 cup water
  • Coarse salt and ground pepper
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon cold butter
  • 1/3 cup chopped fresh flat-leaf parsley


  1. In a large pot of boiling salted water, cook tortellini according to package instructions; drain.

  2. 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.

  3. 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.

Cook's Notes

If using fresh tortellini, cook in a pot of boiling salted water until the pasta floats to the top, about 3 minutes.

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