Tortelloni with cream sauce and mushrooms

Tortelloni with Cream and Mushroom Sauce I found some pre-cooked tortelloni filled with ricotta and spinach at the store, perfect for when you want something simple yet soulful. I was inspired by a recent dish of porcini mushroom stew I saw someone make and adapted it with what I had in the fridge: champignon mushrooms, green onions, garlic, thick cream, and a bit of parsley. It doesn’t take long, and you don’t need to be a pasta expert for it to turn out well. Quick Info Total Time: 35-40 minutes Preparation Time: 10 minutes Cooking Time: 25-30 minutes Servings: 4 Difficulty: Easy Recipe Type: Quick lunch or dinner, vegetarian (if the cream and pasta are checked) Ingredients 750 g pre-cooked tortelloni with ricotta and spinach 2-3 green onions 3-4 garlic cloves 2-3 tablespoons oil 250 g fresh champignon mushrooms 200 g cream (minimum 30% fat) 1 tablespoon flour Salt Ground pepper 1-2 tablespoons chopped fresh parsley Instructions 1. Chop the green onions into thin rounds and slice the garlic. Sauté them in a large pan with heated oil over medium heat. After a minute, add 3-4 tablespoons of hot water to prevent burning and to soften them nicely. Let them steam for 2-3 minutes. 2. Wash the mushrooms and slice them not too thinly. Add them to the pan, mix well, and add a small cup of hot water. Season with salt and pepper to taste. Cover with a lid and let simmer for 15-20 minutes, allowing the mushrooms to absorb the flavors and the liquid to reduce. 3. In a separate bowl, mix the cream with the flour to avoid lumps. Gradually add 3-4 tablespoons of water, stirring after each addition. Pour this mixture over the mushrooms in the pan, reduce the heat, and let it simmer for a few minutes. Taste and adjust the salt and pepper if needed. 4. Finally, add the chopped parsley, turn off the heat, and let the sauce sit for 2-3 minutes. 5. Boil the tortelloni in salted water according to the package instructions, but if they are pre-cooked, you can add them directly to the sauce and let them warm through on low heat for 2-3 minutes to absorb some of the sauce's flavor. 6. Serve immediately while hot. If desired, you can sprinkle extra parsley on top. Why I Make This Recipe Often It’s one of my go-to recipes when I want something quick yet satisfying. The pre-cooked pasta significantly shortens the time, and the cream and mushroom sauce pairs well with any type of tortelloni. There are usually no leftovers, but if there are, they reheat easily the next day. Tips and Variations Tips - Use thick cream to prevent the sauce from curdling. - If the sauce seems too thick, add a bit more hot water towards the end. - Green onions work well here, but you can also use finely chopped yellow onion. Substitutions - The cup of water for the mushrooms can be substituted with dry white wine for a more complex flavor. - Tortelloni can be filled with any filling you like, not just ricotta and spinach. Variations - You can use other types of mushrooms, not just champignons, if you have them on hand. - For a richer sauce, add some grated cheese at the end. - For a pop of color, you can also use some chopped dill. Serving Ideas - Enjoy immediately while they are warm. - Works well as a main course for lunch or dinner, without additional sides. - A glass of dry white wine pairs nicely with the sauce. Frequently Asked Questions Can I use other types of pasta, not just tortelloni? Yes, any short or stuffed pasta works with this sauce, just make sure to cook them separately and add them at the end. If I don’t have 30% cream, can I use another type of cream? You can also use 20% cream, but it should be as rich as possible to prevent curdling during cooking. Do I need to wash the mushrooms or can I just wipe them? Ideally, wash them quickly and dry them with a towel, especially if they are dirty. Don’t soak them in water for too long. Can I store it in the fridge and how long does it last? It can be stored in the fridge, covered, for up to a day. I don’t recommend keeping it after 24 hours. Can I add other vegetables? You can, but the sauce will change. If you do, choose quick-cooking vegetables with a neutral taste (like zucchini). Nutritional Values Estimated per serving (out of 4): approximately 450-500 kcal Protein: 15-18 g Carbohydrates: 55-60 g Fat: 18-22 g These are general estimates and may vary depending on the type of pasta and cream used. Pre-cooked tortelloni and rich cream slightly increase the calories. Storage and Reheating If there are leftovers, store them in the fridge in a covered container for no more than 24 hours. Reheat over low heat with a bit of water or cream to prevent drying out. Freezing is not recommended, as the texture of the pasta and sauce will not be the same after thawing.

Preparation

Onions and garlic are cleaned and sliced, then sautéed in hot oil. Add 3-4 tablespoons of hot water and let it steam. Meanwhile, wash and slice the mushrooms, then add them to the pot, mix well, add another cup of hot water, and season with salt and pepper. Let it boil covered for 15-20 minutes. Mix sour cream with flour, gradually add 3-4 tablespoons of water, and homogenize, then pour it over the mushrooms. Let it simmer for a few minutes, taste, and if needed, add more salt or pepper. Finally, add the herbs. Cook the tortelloni in salted water according to the package instructions, or if they are pre-cooked, you can add them directly to the sauce. Serve immediately! Enjoy your meal! You can replace the cup of water with dry white wine if you like. You can use tortelloni with any filling you desire; I personally enjoy those with spinach.

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