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Tortellini With Cream Sauce Recipe

The Tortellini with Cream Sauce is a sumptuous and indulgent dish that encapsulates the essence of Italian cuisine. This recipe combines the pillowy texture of tortellini pasta with the decadence of a rich cream sauce, accented by the earthiness of mushrooms and the sharpness of Parmesan cheese. Fresh parsley adds a hint of color and brightness, making this dish not only a pleasure for the taste buds but a feast for the eyes as well.

Tortellini with Cream Sauce

🌎 Italian: Pasta

🥗 Ingredients:

  • tortellini pasta (150g)
  • cream (100g)
  • mushrooms (50g)
  • parmesan cheese (20g)
  • parsley, fresh (5g)
  • butter (15g)
  • salt (0g)
  • pepper (0g)

🍳 How to cook (2 servings):

Cooking Time: 25 minutesPreperation Time: 15 minutes

Preparation of Ingredients

Begin by finely chopping the mushrooms and parsley. Grate the Parmesan cheese. Measure out the cream and set aside.

Cooking the Tortellini

Bring a large pot of salted water to a boil. Add the tortellini pasta and cook according to the package directions until al dente. Drain and keep warm.

Making the Cream Sauce

In a large skillet, melt the butter over medium heat. Add the chopped mushrooms and sauté until they're soft and slightly browned. Pour in the cream and bring to a gentle simmer. Season with salt and pepper to taste. Allow the sauce to thicken slightly, then add the grated Parmesan cheese, stirring until fully melted and combined.

Final Assembly

Add the cooked tortellini to the skillet with the cream sauce. Gently toss to ensure each piece is coated with the sauce. Sprinkle the chopped parsley over the top and give it one final toss. Serve immediately, garnished with extra Parmesan if desired.

⭐️ Nutrition facts:

The Tortellini with Cream Sauce is a high-calorie dish that offers a good balance of macros. It is rich in carbohydrates from the pasta, protein from the cheese and tortellini filling, and healthy fats from the cream and butter. This dish is a good source of energy and provides a satisfying meal.

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