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Tortellini with creamy mushroom and white wine sauce

  • 0:05 Prep
  • 0:10 Cook
  • 4 Servings


  • 625g packet fresh spinach and ricotta tortellini
  • 2 tablespoons extra virgin olive oil
  • 1 small brown onion, thinly sliced
  • 3 garlic cloves, crushed
  • 200g sliced swiss brown mushrooms
  • 2 teaspoons chopped fresh thyme leaves, plus extra to serve
  • 1/3 cup dry white wine
  • 300ml light thickened cooking cream
  • Finely grated parmesan, (or vegetarian hard cheese) to serve


  • 1
    Cook pasta following packet directions. 2 Meanwhile, heat oil in a large, deep frying pan over medium-high heat.
  • 2
    Add onion. Cook, stirring, for 3 minutes or until onion has just softened. Add garlic, mushrooms and thyme. Cook for 3 minutes or until tender.
  • 3
    Add wine. Simmer for 1 minute or until reduced by half. Stir in cream. Bring to a simmer. Reduce heat to low. Simmer for 2 minutes or until sauce slightly thickens.
  • 4
    Drain pasta and reserve 1⁄4 cup cooking water. Add pasta and reserved cooking water to cream mixture. Cook, stirring, for 1 minute or until sauce thickens slightly and coats the pasta. Season with salt and pepper. Toss to combine. Serve sprinkled with parmesan and extra thyme leaves.

Source: taste.com.au


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