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Cheese Tortellini With Mushroom Sauce

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Ingredients
  Olive oil 1 Tablespoon
  Red onion 1 Large, finely chopped
  Garlic 2 Clove (10 gm), minced
  Sweet red pepper 1 , cored, seeded, and diced
  Mushrooms 10 Ounce, thinly sliced
  Cheese tortellini/Ravioli cheese 1 Pound
  Chicken stock/Canned chicken broth 1 3⁄4 Cup (28 tbs) (Basic Variety)
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Frozen italian green beans 1 Cup (16 tbs), thawed and drained
  Unsalted butter/Margarine 1 Tablespoon
Directions

Heat the oil in a 12-inch skillet over moderately low heat for 1 minute.
Add the onion and saute until limp 5 minutes.
Add the garlic and saute 1 minute longer.
Add the red pepper and mushrooms, toss to mix, and saute for 5 minutes or until the mushrooms start to release their liquid.
Meanwhile, cook the tortellini according to package directions.
Add the stock, salt, black pepper, and beans to the skillet.
Raise the heat to high and cook, uncovered, for 5 to 7 minutes or until the sauce is slightly thickened.
Remove from the heat and swirl in the butter.
Drain the tortellini and toss lightly with the sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Dish: 
Noodle
Ingredient: 
Pasta

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