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Tortellini with Mushrooms, Butter, and Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 42 reviews
  • Author: Lily
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This quick and flavorful Tortellini with Mushrooms, Butter, and Parmesan recipe combines tender fresh tortellini with savory sautéed mushrooms, garlic, and rich butter, all finished with a generous sprinkle of freshly grated Parmesan cheese and fresh parsley. Ready in just 20 minutes, it’s an elegant yet easy pasta dish perfect for a weeknight dinner or casual entertaining.

Ingredients

Pasta

  • 18 ounces fresh tortellini

Butter and Oil

  • 4 Tablespoons butter (divided)
  • 1 Tablespoon olive oil

Mushrooms and Aromatics

  • 12 ounces sliced mushrooms (white, baby Bella, etc.)
  • 2 cloves garlic (minced)

Cheese and Herbs

  • 3/4 cup freshly-grated Parmesan cheese
  • 1-2 Tablespoons chopped fresh parsley

Seasoning

  • Kosher salt
  • Black pepper

Instructions

  1. Cook the tortellini: Bring a large pot of salted water to a boil. Add the fresh tortellini and cook according to package instructions until just al dente, about 3 to 5 minutes. Drain the pasta and set it aside.
  2. Sauté the mushrooms: While the pasta cooks, heat 2 tablespoons of butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Once the butter is melted and hot, add the sliced mushrooms. Sauté for about 5 minutes, stirring occasionally, until the mushrooms turn golden brown and release their moisture.
  3. Add garlic: Stir in the minced garlic and cook for 30 to 60 seconds until fragrant, being careful not to burn it.
  4. Combine pasta and cheese: Reduce heat to medium-low and add the remaining 2 tablespoons of butter to the skillet. Let it melt, then add the drained tortellini to the skillet along with the freshly grated Parmesan cheese. Toss everything together gently to combine and heat through.
  5. Season and serve: Season with kosher salt and freshly ground black pepper to taste (about 1/2 teaspoon salt and 1/8 teaspoon pepper recommended). Sprinkle chopped fresh parsley on top, give a final stir, and serve immediately while warm and creamy.

Notes

  • Use fresh tortellini for best texture and flavor; frozen can be a substitute but adjust cooking time slightly.
  • Feel free to use a mix of mushroom varieties for a deeper flavor profile.
  • If you prefer a stronger garlic flavor, add an extra clove or two.
  • Parmesan cheese can be substituted with Pecorino Romano for a sharper taste.
  • The dish is best enjoyed fresh, but leftovers can be stored covered in the refrigerator for up to 2 days.

Find it online: https://dishmelt.com/tortellini-with-mushrooms-butter-and-parmesan-recipe/