Recipe By fabeveryday
Published Mar 17th
Prep 10m Cook 25m Additional - Ready In 35m
Servings 4 servings Calories 934.2

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

Recipe Ingredients

  • 1 tablespoon olive oil
  • 1 (20 ounce) package refrigerated cheese tortellini
  • 8 tablespoons butter, divided
  • 2 (8 ounce) packages sliced baby portobello 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

Cooking Directions

  1. 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. 2 Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute 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. 3 Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. 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. 4 Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.

Nutrition Facts

  • Calories 934.2
  • Carbohydrate 79.1 g
  • Cholesterol 180.3 mg
  • Fat 57.1 g
  • Fiber 5.7 g
  • Protein 32.1 g
  • Saturated Fat 32.5 g
  • Sodium 1266.3 mg
  • Sugar 6.8 g

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  1. Made this recipe pretty much as is except that I made half of it and used white button mushrooms. It was plenty for 4 small servings. The only change I did was to add a pinch of nutmeg instead of the cayenne pepper, because I can not eat cayenne level spicy hot. Nutmeg gives a - Read more ...
  2. This was excellent. Will definitely make again.
  3. A wonderfully flavorful and filling meal. An excellent recipe. I used 10 oz of mushrooms which was plenty for me. Also increased garlic, because I like a strong garlic flavor. This will be made many times, and served to company.
  4. Delicious! Easy. Quick
  5. delicious!
  6. Absolutely delicious!! The whole family enjoyed it, and was asking for seconds. I will add more mushrooms next time as I only had a small package in the house. I also started cooking the onions a bit before the mushrooms so they could render a bit more to release more flavor. Such a quick quick - Read more ...
  7. I sounded so nasty but looked so good, so I decided to make it. I added some vinegar. It was so good