Tortellini with creamy mushroom and white wine sauce

Cooking Vegetarian Tortellini with creamy mushroom and white wine sauce

This creamy tortellini is a speedy option for hectic weeknights.

Lables: Low carb Fish free Peanut free Shellfish free Tree nut free
  1. Cook pasta following packet directions. 2 Meanwhile, heat oil in a large, deep frying pan over medium-high heat.
  2. Add onion. Cook, stirring, for 3 minutes or until onion has just softened. Add garlic, mushrooms and thyme. Cook for 3 minutes or until tender.
  3. Add wine. Simmer for 1 minute or until reduced by half. Stir in cream. Bring to a simmer. Reduce heat to low. Simmer for 2 minutes or until sauce slightly thickens.
  4. Drain pasta and reserve 1⁄4 cup cooking water. Add pasta and reserved cooking water to cream mixture. Cook, stirring, for 1 minute or until sauce thickens slightly and coats the pasta. Season with salt and pepper. Toss to combine. Serve sprinkled with parmesan and extra thyme leaves.

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625g packet fresh spinach and ricotta tortellini
2 tbsp extra virgin olive oil
1 small brown onion, thinly sliced
3 garlic cloves, crushed
200g sliced swiss brown mushrooms
2 tsp chopped fresh thyme leaves, plus extra to serve
1/3 cup dry white wine
300ml light thickened cooking cream
Finely grated parmesan, to serve

Adv

Autors
Preparation time
5
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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