Creamy Mushroom Tortelloni with Parmesan and Chili Flakes

Umami is that hard-to-describe flavor that keeps you reaching for your fork. After one bite of this creamy mushroom tortelloni, you’ll understand the obsession. Tender cheese-stuffed pasta is tossed in a luscious sauce with earthy mushrooms, finished with crunchy scallion greens and a kick of chili flakes.

This dish comes together in no time, making it perfect for busy weeknights. With pre-measured ingredients and straightforward steps, you can enjoy a restaurant-quality meal at home. Get ready for savory bliss!

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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

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and quarter mushrooms. Mince or grate garlic.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and softened, 7-9 minutes. If the pan seems dry, add another drizzle of olive oil.
3. Meanwhile, add tortelloni to the boiling water. Reduce heat to a simmer and cook until tender and floating, 3-5 minutes. Turn off heat, leaving pasta in water.
4. Add garlic, scallion whites, half the Italian seasoning and 2 tablespoons butter to the pan with mushrooms. Cook on medium-high heat, stirring, until scallions are softened and butter has melted, 1-2 minutes. Season with salt and pepper. Reduce heat to low.
5. Stir cream cheese, sour cream, ¼ cup pasta cooking water (⅓ cup for 4 servings) and 1 tablespoon butter (2 tablespoons for 4 servings) into the pan until combined. Using a slotted spoon, gently transfer tortelloni to the pan. Add more pasta water as needed for a creamy sauce. Stir to coat. Season with remaining Italian seasoning, salt and pepper.
6. Divide pasta between bowls. Sprinkle with Parmesan and scallion greens. Top with chili flakes to taste.

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.

How do I make this dish vegetarian?

This recipe is already vegetarian. For a vegan version, use dairy-free tortelloni, cream cheese, sour cream and Parmesan alternatives.

Can I substitute the mushrooms?

Absolutely. Cremini, shiitake or a mix of wild mushrooms would be delicious.