- salt
- 1 (16 ounce) package cheese tortellini
- 2 tablespoons olive oil
- 2 large portobello mushrooms, sliced
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh parsley
- 1 (10 ounce) container Alfredo pasta sauce
- 1/4 cup grated Parmesan cheese
- Bring 2 quarts of water and 1 tablespoon of salt to boil in a large soup kettle. Add tortellini, and using package times as a guide, boil, stirring frequently, until just tender. Reserving 1/2 cup of pasta cooking water, drain tortellini and return to kettle.
- Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms: saute until tender and golden brown, 4 to 5 minutes. Add garlic; continue to saute until fragrant, about 1 minute longer. Add white wine; simmer until almost evaporated. Stir in parsley and Alfredo sauce; simmer to heat through. Add to tortellini; toss to coat, adding a little pasta water if sauce needs thinning. Spoon a portion onto each pasta plate, sprinkling with Parmesan cheese.