Tortellini with Creamy Mushroom Sauce

My kids love, love, love cheese ravioli.  Every time we go to Mary’s Pizza Shack that’s what they both order.  Well, Daniela being Daniela has to add, “No sauce.  And not a dot of cheese on top!”  At least my girl know what she likes!  This is like that, but so different.  It totally satisfies their craving for cheese rav, but gives the adults a better meal than feeling like they are eating just buttered pasta.  And I must be doing something right because D did not once say to me, “And NOT a dot of cheese!”  


1 lb sliced cremini mushrooms (if you are not buying the pre-sliced already, start now!)
1 Tbs olive oil
2 1/2 cups chicken broth
1 (15 oz) jar Alfredo sauce (such as Classico)
12 oz dried cheese tortellini (I used Barilla and loved it)
Salt and pepper to taste
1 cup grated Parmesan cheese
2 Tbs minced fresh basil


Cook tortellini according to package directions.

Add olive oil to large skillet heated to medium.  When heated, add mushrooms and cooked until reduced by about half.  When mushrooms reduced by half, add broth, Alfredo sauce, salt and pepper.  Reduce heat to low and simmer, stirring occasionally, until heated through.

Drain pasta.  If your pan is large enough, add the pasta in batches, stirring to combine between each batch.  If not, once drained, return pasta to pot and add sauce in batches, stirring to combine in between.

Serve with your favorite  veggie, maybe broccoli.  Don’t forget the garlic bread!

Wine Pairing Suggestions:

White Burgundy
White Bordeaux

Serves: 4
Total time: 40 minutes


Tortellini with Creamy Mushroom Sauce

Tortellini with Creamy Mushroom Sauce

*Derived from America’s Test Kitchen – Slow Cooker Revolution

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