Creamy Mushroom Tortellini is mouthwateringly delicious! This easy pasta recipe with mushrooms and a rich cream sauce is ready in 15 minutes!
Creamy Tortellini
Creamy Tortellini with buttery sautéed mushrooms is perfect for a quick and easy vegetarian weeknight dinner. However, this creamy mushroom tortellini is the quality of something that you would order at a nice restaurant, so it is great for special occasions or date nights as well. The decadent garlic parmesan cream sauce is the best and it’s sure to impress!
Mushrooms are a wonderful addition to this creamy tortellini. There are a variety of mushrooms that you can choose from. Shiitake, cremini, mini portabella, white, and button mushrooms are all great options. Mushrooms add more than just flavor and texture to this vegetarian pasta dish. They are meaty and provide lots of health benefits. Mushrooms are a great plant-based source of vitamins, minerals, fiber, protein, antioxidants, and they have anti-inflammatory properties. They are also super yummy and fragrant, especially when they are sautéed in butter!
This creamy tortellini is made using store-bought refrigerated tortellini and you can easily customize it to your personal preferences. You can pick whichever tortellini filling you like. If you want to keep it vegetarian, try using spinach, artichoke, or cheese tortellini. If you are a meat lover, I have seen both chicken tortellini and Italian sausage stuffed tortellini at the store. You can also add some protein, like chicken or shrimp, or you can add veggies like spinach. So, get creative and have fun cooking!
I hope that you enjoy the Creamy Mushroom Tortellini!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts.
Creamy Mushroom Tortellini Ingredients
Creamy mushroom tortellini ingredients are simple, yet they create a complex flavor profile that is delicious!
- tortellini – I used refrigerated 3 cheese tortellini. You can use the tortellini of your choice.
- mushrooms – You can use any type of fresh sliced mushrooms or jarred mushrooms. Shiitake, cremini, and mini portabella have more flavor, but you can also use white mushrooms or button mushrooms.
- garlic – chopped or minced fresh garlic.
- olive oil
- heavy cream
- parmesan cheese – Finely grated.
- unsalted butter
- white wine – I used Sauvignon Blanc, but any dry white wine works. Chardonnay and pinot grigio are both good options. If you do not want to use wine, you can use chicken broth as a substitute.
- salt and pepper – I used a little kosher salt and freshly ground pepper to season the mushrooms.
Optional
- truffle oil – White and black truffle oil are both delicious. I highly recommend using it if you have it available. You only need to add a little for lots of flavor and it really elevates this pasta to a whole new level of yumminess!
- extra cheese – You can garnish your pasta with more parmesan, romano, or asiago cheese.
How to Make Creamy Mushroom Tortellini
You can make this creamy mushroom tortellini in as little as 15 minutes. It helps to have everything ready before you begin.
First, while you are making the mushrooms and cream sauce, boil your tortellini according to the package instructions and drain when finished. Note: Add salt and 1 tablespoon of olive oil to your pasta water so the tortellini does not stick.
Sautéed Mushrooms
Lightly season the sliced mushrooms with salt and pepper.
In a large sauté pan, add 2 tablespoons of olive oil over medium heat, melt in 2 tablespoons of butter. Add the seasoned sliced mushrooms to the pan and sauté for 8 – 10 minutes, stirring occasionally, until they are golden. Transfer the sautéed mushrooms to a plate or a bowl and set aside. Tent with foil to keep warm.
Cream Sauce
Use the same pan to make the sauce, do not wipe it down. Add the wine to the pan to deglaze it, and simmer for about 1 minute. Add the last 2 tablespoons of butter and minced garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted and garlic is fragrant, whisk to combine.
Stir in the heavy cream and bring to a simmer and keep at a simmer for 5 minutes. Reduce the heat to low then add the parmesan cheese to the pan and whisk quickly to combine, just heating through. Stir in the cooked tortellini and sautéed mushrooms. Optional: Drizzle with 1 tablespoon of truffle oil and stir to combine. Note: If you would like to thicken the sauce, you can add an additional 1/4 cup of grated parmesan cheese.
Transfer to a serving dish and garnish with extra parmesan cheese if you would like. Serve immediately and enjoy!
Creamy Mushroom Tortellini
Ingredients
- 9 oz. tortellini *see notes
- 9 oz. sliced mushrooms *see notes
- 2 tbsp olive oil
- 4 tbsp unsalted butter divided
- 1 tbsp minced garlic 3 cloves
- 1/4 cup white wine *see notes
- 1 heavy cream
- 3/4 cup parmesan cheese finely grated.
- salt and pepper to taste
Optional
- 1 tbsp truffle oil white or black
- parmesan cheese for garnish
Instructions
- While you are making the mushrooms and cream sauce, boil your tortellini according to the package instructions and drain when finished. Note: Add salt and 1 tablespoon of olive oil to your pasta water so the tortellini does not stick.
Sautéed Mushrooms
- Lightly season the sliced mushrooms with salt and pepper.
- In a large sauté pan, add 2 tablespoons of olive oil over medium heat, melt in 2 tablespoons of butter. Add the seasoned sliced mushrooms to the pan and sauté for 8 – 10 minutes, stirring occasionally, until they are golden. Transfer the sautéed mushrooms to a plate or a bowl and set aside. Tent with foil to keep warm.
Cream Sauce
- Use the same pan to make the sauce, do not wipe it down. Add the wine to the pan to deglaze it, and simmer for about 1 minute. Add the last 2 tablespoons of butter and minced garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted and garlic is fragrant, whisk to combine.
- Stir in the heavy cream and bring to a simmer and keep at a simmer for 5 minutes. Reduce the heat to low then add the parmesan cheese to the pan and whisk quickly to combine, just heating through. Stir in the cooked tortellini and sautéed mushrooms. Optional: Drizzle with 1 tablespoon of truffle oil and stir to combine.
- Transfer to a serving dish and garnish with extra parmesan cheese if you would like. Serve immediately and enjoy!
Notes
- I used refrigerated 3 cheese tortellini. You can use the tortellini of your choice.
- You can use any type of fresh sliced mushrooms or jarred mushrooms.
- I used Sauvignon Blanc but any dry white wine works. Chardonnay and pinot grigio are both good options. If you do not want to use wine, you can use chicken broth as a substitute.
- If you would like to thicken the sauce, you can add an additional 1/4 cup of grated parmesan cheese.
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This is the best pasta recipe that I have made in a long time, the cream sauce is delicious! Thank you for sharing!
Thank you so much for the compliment, Jeana! I’m glad you enjoyed the tortellini and the mushroom cream sauce. Happy cooking!