Extra Cheesy Three-Cheese Tortellini
with Sautéed Mushrooms
Cooking time
15 minutes
Servings
2/4
Calories
810 /serving
The mushrooms are already sliced, the garlic is already minced and the tortellini are already jammed with three kinds of cheese. What’s left to do? Whip up a quick sauce of Grana Padano and cream, and sit down already smiling.
We will send you:
- 15ml Minced garlic
- 1 Scallion
- 225g Sliced mushrooms
- 350g Fresh three-cheese tortellini (contains lipase)
- 90ml Heavy cream
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
35 g
Saturated Fat
15 g
Sodium
620 mg
Total Carb
98 g
Sugars
11 g
Protein
26 g
Fibre
5 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, stirring occasionally, 4 to 6 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Sauté the mushrooms
- Meanwhile, thinly slice the scallion crosswise, separating the white bottom and green top.
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the white bottom of the scallion and garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the mushrooms and sauté, 3 to 4 min., until nicely browned; season with S&P.
Make the sauce & combine the pasta
- To the pan, add the cream, ½ the cheese and ½ the reserved cooking water.
- Cook, stirring often, 1 to 2 min., until slightly reduced.
- Add the pasta and cook, stirring occasionally, 2 to 3 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the green top of the scallion and remaining cheese. Bon appétit!
