Creamy with a hint of sweetness sums up this pasta dish.
Busy weeknights are a regular thing in my household. After shuffling the kids to their evening practices, my husband and I settle in for a nice quiet dinner just the two of us.
A quick meal that's hearty and fulfilling paired with a nice glass of Cabernet Sauvignon allows us to catch up on the day.
A Parmesan Alfredo sauce teams with fresh baby bella mushrooms and sweet red peppers and is tossed with sausage tortellini to make this an easy mid-week meal that can be served up in less than 30 minutes.
Mushroom Sausage Tortellini
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese
- 4 tablespoons butter
- 4 ounces sliced Baby Bella mushrooms
- 1/2 red pepper, chopped
- 1 teaspoon garlic, minced
- Salt and pepper
- Thyme leaves
- 1 (9-ounce) package Buitoni Sweet Italian Sausage Tortellini
Melt 2 tablespoons of butter and sauté the mushrooms and red peppers for about five minutes or until the mushrooms soften. Add the salt and pepper, garlic and thyme leaves and stir for another minutes. Remove the mushroom mixture to a bowl.
In the same sauce pan add the last 2 tablespoons of butter, cream and Parmesan cheese and stir to melt and thicken. Add the mushroom mixture and stir to coat.
In a separate pot cook the tortellini according to the package directions. Drain. Add the tortellini to the cream sauce to combine. Serve immediately and sprinkle each plate with Parmesan cheese.
Serves 2. Total time 30 minutes.