About this recipe:A super-tasting vegetarian pasta, which is one for the cheese lovers. Cheese tortellini is served with a cheesy mushroom sauce. Enjoy with crusty fresh bread or a side salad.
450g cheese tortellini
2 large portabello mushrooms
4 tablespoons white wine
1 tablespoon chopped fresh parsley
2 cloves garlic, finely chopped
225g ready-made cheese sauce
salt and pepper to taste
25g grated Parmesan cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:10min › Ready in:20min
Bring a large pot of lightly salted water to the boil. Add pasta and cook according to the packet's instructions; drain.
Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
In a medium frying pan over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
Remove frying pan from heat and slowly add cheese sauce, stirring to blend; season with salt and pepper to taste.
Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.