Pasta with Mushrooms

By carvalhohm

Ingredients

• 1 (9-ounce) package fresh cheese-filled tortellini
• 6 tablespoon (3/4 stick) butter, divided
• 4 garlic cloves, minced
• 3 Portobello mushroom caps (about 6 ounces), sliced
• 1/3 cup shredded Parmesan cheese
• 2 tablespoon chopped fresh basil, divided (see Tip)
• 1/4 teaspoon black pepper

Details

Servings 2
Adapted from mrfood.com

Preparation

Step 1

Cook tortellini according to package directions; drain and return to pot.

Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add garlic, and saute 1 minute. Add mushrooms and saute 4 to 6 minutes, or until tender, stirring frequently.

Add remaining 3 tablespoons butter, the Parmesan cheese, 1 tablespoon basil, and the pepper to skillet; mix well.

Serve tortellini topped with sauteed mushrooms and sprinkled with remaining 1 tablespoon basil.
Notes

Time-Saving Tip: Let kitchen scissors save you work and time. Simply snip the fresh basil for this recipe (and other herbs for other recipes) with kitchen shears instead of chopping them.