Cheese Tortelloni in a Creamy Mushroom Sauce

Can you tell that we love pasta around here? This cheese tortelloni in a creamy mushroom sauce is another great pasta dish to add to your favorites.

About 2 years ago I decided to try Hello Fresh (**post not sponsored) for a whole month. It was a neat experience because for each box you were able to choose which recipe they would send you. And then when the boxes arrived you got all the ingredients in the exact measurements for each meal. There were barely any prep time and most meals were easy to put together. All of the meals were delicious, but this one stood out the most. I mean you can’t go wrong with a recipe that included cream cheese, sour cream with mushroom. Along the way, I tweaked the recipe just a little and omitted some extra steps too. This pasta dish is constantly on repeat at our house and we hope you will give it a try.

Ingredients:

• Button mushroom
• cheese tortelloni
• Italian seasoning
• cream cheese
• sour cream
• parmesan cheese
• chili flakes
• butter *not pictured
• salt and black pepper

Bring a large pot of salted water to a boil. Add cheese tortelloni to the pot of boiling water. Reduced heat to simmer and cook until tender. Once the cheese tortelloni floats to the top of the water turn off the heat, and leave in the water.

In the meantime, wash, trim, and quarter mushrooms. Heat a large pan over medium-high heat and drizzle about 2 TBSP of olive oil in the pan. Add mushrooms and cook, stirring occasionally, until browned and softened. About 7-9 minutes. If the pan seems dry, add about 1/2 TBSP of oil.

Once the mushrooms are browned add garlic, Italian seasoning, and butter to the pan. Cook until the butter has melted. Now seasoned with a pinch of salt and black pepper. Reduce heat to low.

Stir cream cheese, sour cream, and 1/4 cup pasta cooking water into the pan until thoroughly combined. Using a slotted spoon gently transfer pasta to the pan. Carefully stir to coat the pasta with the sauce.

Turn off heat. Sprinkle with parmesan cheese. Top with chili flakes to taste.

Enjoy this amazing pasta dish with a side of salad and some garlic bread.

Print Recipe

Cheese Tortelloni in a Creamy Mushroom Sauce

(1 votes, average: 5.00 out of 5)

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Dinner

By Our Little Nook – Serves: 4

Prep Time: 10 minutes – Cooking Time: 20 Minutes – Total Time: 30 minutes

Cheese tortelloni tossed in a creamy sauce of mushroom, sour cream, and cream cheese. Topped with parmesan cheese and a sprinkle of red chili pepper flakes. This delectable dish comes together in no time. If you’re looking for a quick, delicious, weeknight meal, look no further!

Ingredients

• 16 oz Button Mushroom
• 2 large garlic cloves minced or grated
• 19 oz cheese tortelloni
• 1 TBSP Italian seasoning
• 2 TBSP butter
• 1/4 cup cream cheese
• 1/4 cup sour cream
• 1/3 cup grated parmesan cheese
• 1tsp chili flakes
• Olive oil
• salt and black pepper to taste

Instructions

1

Bring a large pot of salted water to a boil. Add cheese tortelloni to the pot of boiling water. Reduced heat to simmer and cook until tender. Once the cheese tortelloni floats to the top of the water turn off the heat, and leave in the water.

2

In the meantime, wash, trim, and quarter mushrooms.

3

Heat a large pan over medium-high heat and drizzle about 2 TBSP of olive oil in the pan.

4

Add mushrooms and cook, stirring occasionally, until browned and softened. About 7-9 minutes.

5

If the pan seems dry, add about 1/2 TBSP of oil.

6

Once the mushrooms are browned add garlic, Italian seasoning, and butter to the pan. Cook until the butter has melted. Now seasoned with a pinch of salt and black pepper.

7

Reduce heat to low.

8

Stir cream cheese, sour cream, and 1/4 cup pasta cooking water into the pan until thoroughly combined.

9

Using a slotted spoon gently transfer pasta to the pan. Carefully stir to coat the pasta with the sauce.

10

Turn off heat. Sprinkle with parmesan cheese.

11

Top with chili flakes to taste.