Tender Cheese Tortelloni in Creamy Mushroom Sauce with Parmesan

This creamy mushroom tortelloni is the ultimate comfort food, combining tender cheese-filled pasta with a luscious, savory sauce. Earthy mushrooms and a touch of Italian seasoning create a deep umami flavor, while Parmesan and chili flakes add a perfect finishing touch. It’s a quick and satisfying dinner that feels indulgent.

Ready in just 30 minutes, this dish is ideal for busy weeknights when you crave something hearty and delicious. The creamy sauce comes together effortlessly, coating each tortelloni in rich flavor. Serve it with a sprinkle of fresh scallion greens and a pinch of chili flakes for a little heat.

Log in to save recipes and build weekly shopping lists.

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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a simmer. 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 large drizzle of olive oil in a large pan over medium-high heat. Add mushrooms and cook, tossing occasionally, until browned and softened, 7-9 minutes. If the pan seems dry, add another drizzle of oil.
3. Meanwhile, add tortelloni to the pot of simmering water. Cook until tender and floating to the top, 3-5 minutes. Leave the pasta in the pot and turn off the heat.
4. Add garlic, scallion whites, half the Italian seasoning and 2 tablespoons butter to the pan with mushrooms. Cook, stirring, until scallions are softened and butter has melted, 1-2 minutes. Season with salt and pepper.
5. Stir cream cheese, sour cream, 1/4 cup pasta cooking water and 1 tablespoon butter into the pan until thoroughly combined. Using a slotted spoon, gently transfer pasta to the pan. Carefully stir to coat in sauce. 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.

Can I make this dish vegetarian?

Yes, it is already vegetarian. Ensure the Parmesan is vegetarian-friendly if needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk.