Creamy Mushroom Cheese Tortelloni with Parmesan and Chili Flakes

This creamy mushroom cheese tortelloni is rich, comforting and packed with earthy flavor from browned button mushrooms and garlic.

A finish of Parmesan, scallion greens and chili flakes adds sharpness, freshness and just enough heat to balance the silky sauce.

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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

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView 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 the scallions and mushrooms.
2. Trim and thinly slice the scallions, keeping the white parts and green parts separate. Trim and quarter the button mushrooms. Mince or grate the garlic.
3. Heat the olive oil in a large pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and softened, 7 to 9 minutes. If the pan looks dry, add a little more oil.
4. While the mushrooms cook, add the cheese tortelloni to the boiling water. Reduce the heat to a simmer and cook until the tortelloni are tender and float to the surface, 3 to 5 minutes. Turn off the heat and leave the pasta in the water.
5. Add the garlic, scallion whites, half of the Italian seasoning and 2 tablespoons butter to the pan with the mushrooms. Cook over medium-high heat, stirring, until the scallions soften and the butter melts, 1 to 2 minutes. Season with salt and pepper, then reduce the heat to low.
6. Stir the cream cheese, sour cream, 0.25 cup pasta cooking water and the remaining 1 tablespoon butter into the mushroom mixture until smooth and combined.
7. Use a slotted spoon to transfer the tortelloni from the pot directly into the pan. Gently stir until the pasta is coated in the creamy mushroom sauce.
8. Season with the remaining Italian seasoning, salt and pepper to taste.
9. Divide the tortelloni between bowls. Top with Parmesan cheese, scallion greens and chili flakes to taste.

Recipe Tips

FAQ

How do I know when cheese tortelloni is done?

The tortelloni is ready when it is tender and floats to the top of the simmering water, usually after 3 to 5 minutes.

Can I make the sauce less spicy?

Yes. Use only a small pinch of chili flakes or skip them at the end.

Why save pasta cooking water for the sauce?

A small amount of pasta water helps the cream cheese, sour cream and butter blend into a smooth sauce that clings to the tortelloni.