Cheesy Tortellini

    20 min

    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.

    245 people made this

    Serves: 4 

    • 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

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook according to the packet's instructions; drain.
    2. Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
    3. 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.
    4. Remove frying pan from heat and slowly add cheese sauce, stirring to blend; season with salt and pepper to taste.
    5. Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

    Parmesan cheese

    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.

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    Reviews in English (174)


    I agree this is one of the fastest ways to impress people I've discovered. I've tried this recipe with store-bought Alfredo sauce before, and we found it way too sweet--mind you, it was because of the paticular sauce we chose. A quick suggestion if you don't have the ready-made sauce on hand: saute 2-3 cloves minced garlic in some butter, add the mushrooms and saute for 2 or 3 minutes, add 1 tablespoon of flour to 2 cups milk, then add to mushrooms, simmer until thick and then add 1/3 cup parmesan cheese -- voila! A low fat alfredo with delicious mushroom taste!  -  01 Sep 2001  (Review from Allrecipes US | Canada)


    My husband and I both loved this recipe! Don't forget to scrape the "gills" out from the underside of the mushroom, that way the sauce won't turn the purple/brown color some people complained about. I added yellow bell pepper, zucchini, broccoli, cherry tomatoes and carrots as well. Then instead of mixing it all together I just spooned the sauce on top of the noodles and topped it with the mushrooms and veggies. Very delicious and beautiful presentation!  -  12 May 2006  (Review from Allrecipes US | Canada)


    I started hunting around for an alfredo sauce recipe after reading Katya's review. I used the quick and easy alfredo sauce recipe from here(think thats the same one she got from here). It made a huge difference. The dish went from a good one to an excellent one. The sauce definitely transformed it. I also added mozarella to the top after I was done to make it more cheesy. We LOVE this recipe now. I think what I made at home was as good or better than the local restaurant version. I'm glad I have a treadmill.......lotta calories in this one!  -  17 Jun 2004  (Review from Allrecipes US | Canada)