Creamy Mushroom Tortellini Alfredo (easy tortellini with mushrooms recipe) - Fab Everyday (2024)

I’m excited to share this new tortellini with mushrooms recipe with you today! This creamy, comforting dish is easy to make using prepared tortellini and a homemade Alfredo sauce (I love a good recipe shortcut). If you’re looking for tortellini alfredo recipes, you’ll LOVE this. I developed this alfredo sauce tortellini recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Creamy Mushroom Tortellini Alfredoon Allrecipes here, or keep reading to see step-by-step cooking tips. You can also scroll down to get the full tortellini with mushroom sauce recipe at the bottom of this post.

What you need to make this recipe for tortellini with mushrooms

I have the full Creamy Mushroom Tortellini Alfredo recipe at the end of this post, but here are the ingredients you need and ingredient tips for making tortellini with mushroom sauce:

• 1 tablespoon olive oil
• 1 20-ounce package refrigerated cheese or mushroom tortellini (either flavor would work deliciously)
• 8 tablespoons butter, divided
• 16 ounces sliced baby Bella mushrooms (I buy them pre-sliced when I want to save time on the prep, but you can get 16 ounces of whole mushrooms and slice them yourself, too)
• ½ cup finely chopped onion
• 2 cloves garlic, minced
• 2 cups half-and-half (if you don’t have half-and-half you can use 1 cup of milk and 1 cup of heavy whipping cream)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• 1 pinch cayenne pepper
• ¾ cup grated Parmesan cheese
• ½ teaspoon chopped fresh thyme, or to taste

How to make alfredo sauce tortellini

To make this tortellini with mushrooms recipe, start by filling a large pot with water and adding 1 tablespoon of olive oil. Bring it to a rolling boil, then add the prepared tortellini. Cook, stirring occasionally until the tortellini float to the top and their filling is hot (about 7 minutes). Drain the water and transfer the tortellini to a large bowl.

While the tortellini is cooking (I like to multi-task to cut down on the cooking time), melt 2 tablespoons of butter in a large saucepan over medium-high heat. Sauté the sliced mushrooms, onion, and garlic until the vegetables are soft (about 5 minutes). Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.

Now it’s time to make the alfredo sauce for the tortellini with mushrooms! To do this, drain the excess liquid from the mushrooms from the saucepan. Reduce the heat to medium and melt the remaining 6 tablespoons of butter in the pan. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until the sauce is thick and bubbly (about 10 minutes). At this point, gradually stir in Parmesan cheese until it has melted and the sauce has thickened. It’s that easy to make a homemade alfredo sauce! The key is to be patient and allow it time to get thick and bubbly.

Pour the sauce over the tortellini and mushroom mixture and toss to combine. Serve the tortellini with mushroom sauce in bowls and garnish with fresh thyme. You can also add some additional shredded Parmesan cheese to your alfredo sauce tortellini as a garnish.

This tortellini with mushroom cream sauce is SO good, and surprisingly easy to make. Here’s the Creamy Mushroom Tortellini Alfredo recipe! If you love it, please leave a rating. Enjoy!

Creamy Mushroom Tortellini Alfredo

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This creamy, comforting dish is easy to make using prepared tortellini and a homemade Alfredo sauce.

Ingredients

• 1 tablespoon olive oil
• 1 20-ounce package refrigerated cheese or mushroom tortellini
• 8 tablespoons butter, divided
• 16 ounces sliced baby Bella mushrooms
• ½ cup finely chopped onion
• 2 cloves garlic, minced
• 2 cups half-and-half
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• 1 pinch cayenne pepper
• ¾ cup grated Parmesan cheese
• ½ teaspoon chopped fresh thyme, or to taste

Instructions

1. Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
2. Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Sauté mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
3. Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter in the pan. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
4. Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.

See Also

Bobby Flay's Italian Meatball Recipe

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• Instant Pot Creamy Chicken and Mushroom Spaghetti
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• Creamy Instant Pot Bacon Mac and Cheese
• Instant Pot Hearty Beef and Bean Pasta