Creamy Mushroom Cheese Tortelloni with Parmesan and Scallions

This creamy mushroom cheese tortelloni is a fast, satisfying pasta dish built around tender stuffed pasta and deeply browned button mushrooms.

Garlic, scallion whites, cream cheese, sour cream, mushroom stock and Parmesan create a rich sauce, while scallion greens and chili flakes add freshness and a little heat at the end.

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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

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry the produce.
2. Trim and thinly slice the scallions, keeping the white parts and green parts separate. Trim and quarter the 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 olive oil.
4. When the water is boiling, add the cheese tortelloni. Reduce the heat to a low simmer and cook until the tortelloni are tender and float to the top, 3 to 5 minutes. Turn off the heat and leave the tortelloni in the cooking 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 scallion whites 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, mushroom stock concentrate, 1/4 cup pasta cooking water and the remaining 1 tablespoon butter into the mushroom mixture until smooth and combined.
7. Use a slotted spoon to gently transfer the tortelloni from the pot to the pan. Stir carefully to coat the pasta in the creamy mushroom sauce. If the sauce is too thick, add more pasta cooking water a splash at a time until it coats the tortelloni.
8. Season with the remaining Italian seasoning, plus more salt and pepper to taste.
9. Divide the tortelloni between bowls. Top with Parmesan cheese, scallion greens and chili flakes if desired.

Recipe Tips

FAQ

How do I know when cheese tortelloni is done?

Cook it at a low simmer until the tortelloni are tender and float to the top, about 3 to 5 minutes.

Can I make the mushroom sauce thinner?

Yes. Stir in reserved pasta cooking water a splash at a time until the sauce smoothly coats the tortelloni.

Are the chili flakes required?

No. They are optional and can be added at the end for heat or skipped for a milder dish.