Umami Recipes
Umami Recipes

Mushroom Tortellini Alfredo

4 servings


10 minutes

active time

25 minutes

total time


2 (9 ounce) packages refrigerated cheese tortellini

6 tablespoons unsalted butter

1 (8 ounce) package sliced baby bella mushrooms

2 cups heavy cream, divided

1 ½ cups grated Parmesan cheese

1 teaspoon grated lemon zest

1 pinch freshly grated nutmeg

sea salt and freshly ground black pepper to taste

1 tablespoon grated Parmesan cheese, or to taste

1 tablespoon chopped fresh parsley


Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.

Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.

Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.

Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.


Serving Size



1116 kcal

Total Fat

82 g

Saturated Fat

50 g

Unsaturated Fat

0 g

Trans Fat



293 mg


1091 mg

Total Carbohydrate

67 g

Dietary Fiber

4 g

Total Sugars

5 g


34 g

4 servings


10 minutes

active time

25 minutes

total time
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