Tortellini with creamy mushroom and white wine sauce

This creamy tortellini is a speedy option for hectic weeknights.

Recipe «Tortellini with creamy mushroom and white wine sauce» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.