Creamy Wild Mushroom Tortellini

Looking for a new recipe to perk up your pasta night? This warm, creamy dish stars Italy’s famed Parmigiano-Reggiano, earthy mushrooms and our Italian Three-Cheese Tortellini.

INGREDIENTS

• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 tablespoon butter
• 2 cloves garlic, finely minced
• 1 pound wild mushrooms (any variety), chopped
• 4 shallots, chopped
• 1 1/2 cups heavy cream
• 1/3 cup chopped flat-leaf parsley
• 2 (8.8-ounce) packages Three-Cheese Tortellini Pasta
• 2/3 cup grated Parmigiano-Reggiano, plus more for serving
• Salt and pepper to taste

DIRECTIONS

1. In a large skillet, heat oil and butter on a medium-high setting. Add garlic and shallots and cook until just translucent. Sauté mushrooms in pan until lightly browned, about 8 minutes. Reduce heat to medium and slowly stir in cream. Continue to stir while sauce simmers, about 2 minutes. Add grated cheese and stir until the cream thickens. Add fresh parsley.
2. Meanwhile, bring a large pot of salted water to a boil. Cook tortellini according to package instructions. Drain, then add to mushroom sauce. Toss to coat.
3. Serve with a generous sprinkling of Parmigiano-Reggiano.