Mushroom Cream Sauce with Tortellini

Ingredients

• Olive oil

  Salad or cooking

  28g

• Mushrooms

  White, raw

  100g

• Salt

  Table

  0.001 cup or 0.4g

• Garlic

  Raw

  3 cloves, minced or 9g

• Butter

  Unsalted

  20g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Cream

  Light, 18% - Country Fresh Farms

  250g

• Tortellini

  Pasta with cheese filling

  400g

Directions

1. In a large pan over medium heat; saute mushrooms in olive oil with salt and pepper until tender. (about 8 minutes)
2. Remove mushrooms with a slotted spoon, transfer to a bowl and set aside.
3. Start bringing the water to a boil for the pasta. Cook tortellini according to package directions.
4. Add the butter to the mushroom cooking liquid in the saute pan. Reduce heat to medium/low.
5. Whisk butter until melted.
6. Add the roasted garlic {I'm garlic obsessed, so I use 20 cloves!}. Continue cooking while whisking for 2-3 minutes.
7. Whisk in the grated parmesan, thyme leaves and heavy cream. Cook until the sauce begins to thicken and bubble. (about 5 minutes)
8. Reduce heat to low, add mushrooms and heat for 5 minutes.
9. Toss sauce with cooked tortellini and top with grated parmesan. Salt and pepper to taste.
10. Serve immediately while hot.
11. Original recipe by: Nicole Harris (source: wonkywonderful.com/mushroom-cream-sauce-recipe-tortellini/#mv-creation-84-jtr)

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