Portobello Mushroom Tortellini

Serves: 2
Time: 25 mins


  • 225 g cheese tortellini
  • 1 large portobello mushrooms
  • 30 ml white wine
  • 2 g chopped fresh parsley
  • 1 clove garlic, minced
  • 110 g Alfredo-style pasta sauce
  • salt and pepper to taste
  • 15 g grated Parmesan cheese

1) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, then drain.

2) Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.

3) In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.

4) Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.

5) Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.