Tuesday, May 20, 2014

Creamy Mushroom Basil Tortellini

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I'm a bit of a pasta freak... 6/7 nights a week, if you were to ask me what I wanted for dinner, it would involve pasta. And cream. Creamy pasta, to be exact. I could live on pasta, especially tortellinis. Cheese filled ones... ohhh yes! okay, i'm done.

Let me go on to say that this creamy parmesan basil tortellini with mushrooms is one of the best pasta dishes i've ever had. Hubby agreed! Daughter probably would have, too, but she was already asleep when we ate. Yes, we eat dinner late sometimes... it's kind of our thing. Hubby and I love cooking dinners together on the weekends and we usually end up eating around 9 or so. It's one of my favorite parts of the weekend! 

If you love french and italian food, this pasta is definitely for you. It's almost an infusion... Frenchtalian. Yes. That's what it is... 

It's one of the creamiest, most flavorful pastas on the planet and it you would be doing a great thing for your family by making it for them for dinner tonight. Or tomorrow... but definitely this week!

I ended up frying up a rib eye steak and serving some slices of it right on top of the pasta, just because. It felt right. No other explanation needed, right? It would also be amazing with some blackened or even roasted chicken on top! Yum.

Creamy Parmesan Basil Tortellini with Mushrooms:

  • 10 ounces baby bella mushrooms, diced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons flour
  • 2/3 cup dry white wine
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 egg yolks
  • 1/2 cup shredded parmesan cheese
  • 1/4 cup freshly chopped basil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 (20 ounce) package 3 cheese tortellini
  • 2 tablespoons butter
  • 1 tablespoon olive oil


In a large dutch oven, melt/heat butter and oil over medium heat. Add onion and garlic and cook until translucent, about 4 minutes. Add mushrooms and cook until they darken and release their juices, about 5-6 minutes. Add flour, stir and combine, and cook for about 2 minutes. Pour wine into mushrooms, while stirring, and allow it to thicken, about 3 minutes. Once thick, add chicken broth, bring to a boil, and cook for 15-20 minutes, or until liquid has significantly reduced and thickened. 

Cook tortellini according to package directions, drain and set aside.

In a small bowl, combine heavy cream and egg yolks. Pour a small amount of hot cooking liquid into the cream/egg mixture, and whisk. Don't stop whisking! Once mixture has been tempered, pour into dutch oven and mix well! Cook for about 2 minutes, then stir in parmesan cheese, lemon juice, basil, and salt & pepper. Turn off your flame and adjust seasonings as needed. 

Mix tortellini into sauce and serve to hungry family members who have been waiting patiently and drooling as the smell of this delicious dinner wafted through the house while you were preparing it.

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