Tortellini Alla Panna Recipe
Fresh tortellini, wild mushrooms, basil cream sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Cook the Tortellini
Bring a large pot of salted water to a boil. Add the fresh tortellini and cook according to package instructions until they are al dente, usually about 3-4 minutes. Once cooked, drain and set aside.
- 2
Prepare the Mushrooms
While the tortellini is cooking, clean the wild mushrooms and slice them. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are soft and golden brown. Stir occasionally.
- 3
Add Garlic
Mince the garlic cloves and add them to the skillet with the mushrooms. Sauté for an additional 1-2 minutes until the garlic is fragrant.
- 4
Make the Basil Cream Sauce
In a blender, combine the heavy cream, fresh basil leaves, salt, and black pepper. Blend until smooth and creamy. Pour this mixture into the skillet with the mushrooms and garlic.
- 5
Combine Tortellini and Sauce
Add the cooked tortellini to the skillet, gently tossing to coat the pasta evenly with the basil cream sauce. Cook for an additional 2-3 minutes over low heat, allowing the flavors to meld together.
- 6
Serve
Remove from heat and sprinkle the grated Parmesan cheese over the top. Serve immediately while hot, garnished with additional basil leaves if desired.