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Mushroom Tortellini Alfredo

Rated as 5 out of 5 Stars
6 made it  |  0 reviews   |  1 photos

"Refrigerated tortellini is good quality, and oh so suitable for a quick and easy weeknight meal. Alfredo sauce is rich, velvety, and indulgent, but it's worth the splurge occasionally, and you'll look like a super chef."
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25 m servings 1116
Original recipe yields 4 servings


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  1. Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
  2. Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
  3. Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
  4. Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.


  • Cook's Note:
  • Please don't omit the lemon zest, as it brings a wonderful flavor to the sauce. Feel free to substitute Pecorino Romano for the Parmesan.

Nutrition Facts

Per Serving: 1116 calories; 81.7 67.1 33.8 292 1091 Full nutrition

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