Looking for a new pasta recipe to impress the family? This warm, creamy dish stars Italy’s famed Parmigiano-Reggiano, earthy mushrooms and Tortellini.
2 tablespoons of extra-virgin olive oil (Mercato Elise EVOO)
1 tablespoon of butter
2 garlic cloves, finely minced
1 pound of wild mushrooms, chopped
4 shallots, chopped
1 1/2 cups of heavy cream
1/3 cup of chopped parsley
2 packets of Beef Pasta Mia Tortellini
2/3 cup of grated Parmigiano-Reggiano, plus more for serving
Salt & pepper to taste
In a large skillet, heat oil and butter on a medium-high setting. Add garlic and shallots and cook until just translucent.
Sauté mushrooms in pan until lightly browned, about 8 minutes. Reduce heat to medium and slowly stir in cream. Continue to stir while sauce simmers, about 2 minutes.
Add grated cheese and stir until the cream thickens. Add fresh parsley.
Meanwhile, bring a large pot of salted water to a boil. Cook tortellini according to package instructions.
Drain, then add to mushroom sauce. Toss to coat.
Serve with a generous sprinkling of Parmigiano-Reggiano.