Portobello Mushroom Cheese Tortellini

• Produce

  • 4 oz Baby portobello or cremini mushrooms
  • 2 tbsp Basil, fresh
  • 2 Carrots, large
  • 1 clove Garlic
  • 1 Onion, small

• Canned Goods

  • 1 cup Vegetable or chicken broth

• Pasta & Grains

  • 1 19 ounce package Cheese tortellini, frozen

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Heavy whipping cream
  • 1/2 cup Parmesan cheese
  • 1/2 cup Whole milk

Found on chocolatemoosey.com

Description

Ingredients

• 19 ounce package frozen cheese tortellini
• 2 tablespoons butter (add 1/8 teaspoon salt if unsalted)
• 1 small onion, chopped
• 4 ounces baby portobello or cremini mushrooms, sliced
• 2 large carrots, diced
• 1 clove garlic, minced
• 1 cup vegetable or chicken broth
• 1/2 cup heavy whipping cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons fresh chopped basil

Directions

• Bring a large pot of salted water to a boil. Cook the tortellini according to package directions.
• While the water is boiling, make the sauce: in a large skillet over medium heat, melt the butter. Once hot, add the onion, mushrooms, and carrots. Cook until softened, about 5 minutes. Add garlic and cook 30 seconds.
• Slowly stir in the broth and bring to a boil. Reduce the heat to simmer and cook uncovered for 12-15 minutes or until the liquid is reduced by half.
• Add the cream, milk, salt, and pepper. Cook an additional 5 minutes or until slightly thickened. Stir in the cheese and basil.
• Once the tortellini is cooked, mix together the tortellini and sauce. Serve immediately.