Creamy Mushroom Tortelloni with Parmesan and Chili Flakes

This creamy mushroom tortelloni is the ultimate umami-packed comfort food. Tender cheese-stuffed pasta is tossed in a luscious sauce studded with earthy mushrooms, then finished with a sprinkle of nutty Parmesan, fresh scallion greens and a pinch of chili flakes for a gentle kick. It’s a dish that comes together in minutes but tastes like you spent hours in the kitchen.

Perfect for busy weeknights, this recipe uses simple ingredients to create a deeply satisfying meal. The combination of cream cheese and sour cream gives the sauce a velvety richness, while the mushroom stock concentrate amplifies the savory flavor. Serve it as a main course with a side salad or crusty bread to soak up every last drop.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry the scallions and mushrooms. Thinly slice the scallions, separating the white parts from the green tops. Quarter the mushrooms. Mince or grate the garlic.
2. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and tender, 7-9 minutes. If the pan seems dry, add a little more oil.
3. Once the water is boiling, add the tortelloni and reduce to a gentle simmer. Cook until tender and they float to the surface, 3-5 minutes. Turn off the heat but leave the tortelloni in the water.
4. Add the garlic, scallion whites, half the Italian seasoning and 2 tablespoons of butter to the skillet with the mushrooms. Cook over medium-high heat, stirring, until the scallion whites soften and the butter melts, 1-2 minutes. Season with salt and pepper. Reduce the heat to low.
5. Stir in the cream cheese, sour cream, mushroom stock concentrate and ¼ cup of the pasta cooking water (use ⅓ cup if making 4 servings) along with the remaining 1 tablespoon of butter. Stir until the sauce is smooth and well combined. Using a slotted spoon, gently transfer the tortelloni to the skillet. If the sauce seems too thick, add more pasta water a splash at a time until the pasta is nicely coated. Gently stir to coat. Season with the remaining Italian seasoning, salt and pepper.
6. Divide the pasta among bowls. Sprinkle with Parmesan cheese, scallion greens and chili flakes if desired.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. Cook according to package directions, usually a minute or two longer than fresh.

What can I substitute for cream cheese?

You can use mascarpone or a dairy-free cream cheese alternative. The sauce will still be creamy.

Is this dish spicy?

The chili flakes add a mild warmth. For less heat, reduce or omit them; for more, add extra to taste.