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Add a photoOne of LeMoine Family Kitchens wonderful readers had requested a tortellini recipe, I am hoping she likes this one, we sure enjoyed it! I have to say I really never liked mushrooms, not because of the flavor but because of a weird texture thing. That was until I ate the amazing Portobello appetizer from Sirenas Ristorante at Pier Village in Long Branch. Just as i'm typing that I'm realizing its been a LONG time since i've been there, note to self, get there!
This rich, creamy tortellini dish comes together really easily and is full of wonderful flavor! Give it a try for Sunday dinner! I served a really simple salad with it.
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Ингредиенты
- 2 - 12oz pkg dried Three Cheese Tortellini, reserve 1/2 cup pasta water
- 1 Tbsp butter
- 3 Tbsp olive oil
- 1 shallot, chopped
- 5 garlic cloves, sliced
- 5 nice big portobello mushroom caps, cut in half then sliced
- 2 1/2 cups vegetable broth
- 1 pint light cream
- a couple handfulls of basil, julienned (sliced)
- 1/2 cup marscapone cheese
- salt and pepper
Инструкции
- Note on the pasta, I cook the pasta a few minutes short of al dente in the boiling water, drain it and finish it in the sauce. More on that in a minute.
- In a large sauté pan, over medium heat, add the butter and oil. Add the shallot and garlic and sauté until just softened. Season with salt and pepper.
- Lower heat to medium low. Add in the sliced portobello mushrooms. I cut them into relatively thick slices and let them cook slowly until most of the moisture is cooked out and the flavor is concentrated. It took about 20 minutes.
- Pour the vegetable broth in and simmer for 8-10 minutes. Stir the light cream and basil in and again simmer for about 8 minutes.
- At this point go ahead and toss in the drained tortellini. Cook for a few minutes, until cooked perfectly. If it looks dry go ahead and add some of the reserved pasta water.
- Lastly, stir in the marscapone cheese to add a wonderful creaminess to the pasta. Check for seasoning to see if you need anymore salt and pepper. If you'd like finish off with a sprinkle of freshly grated cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1542g | |
| Calories 1551 | |
| Calories from Fat 1281 | 83% |
| Total Fat 145.59g | 182% |
| Saturated Fat 70.72g | 283% |
| Trans Fat 0.0g | |
| Cholesterol 347mg | 116% |
| Sodium 2651mg | 110% |
| Potassium 2614mg | 75% |
| Total Carbs 50.07g | 13% |
| Dietary Fiber 6.4g | 21% |
| Sugars 13.14g | 9% |
| Protein 24.1g | 39% |
