MUSHROOM CREAM SAUCE TORTELLINI
INGREDIENTS
2 tbsp olive oil
16 oz crimini mushrooms, sliced
pinch of salt/pepper
10 cloves roasted garlic
1/2 stick butter (4 tbsp)
leaves from 2 sprigs of thyme
1/4 cup fresh grated parmesan + more for topping
1/2 cup skim milk
1 family size bag of Barilla Three Cheese Tortellini
DIRECTIONS
In a large pan over medium heat, saute mushrooms in olive
oil with salt and pepper until tender. Remove mushrooms with a
slotted spoon, transfer to a bowl and set aside. Start bringing the water
to a boil for the pasta. Cook tortellini according to
package directions. Add the butter to the mushrooms cooking liquid in the
saute pan. Reduce heat to med/low.
Whisk butter until melted. Add the roasted garlic. Continue whisking
for 2-3 minutes. Whisk in the grated parmesan, thyme leaves and skim milk.
Cook until the sauce begins to thickin and bubble. (about 5 minutes)
Reduce heat to low, add mushrooms and heat for 5 minutes. Toss sauce with
cooked tortellini and top with
grated parmesan. Salt and pepper to taste. Serve immediately while
hot.
Click here for nutrition information Images/tortellini.pdf