Best Mushroom Tortellini In Curry Cream Recipes

CHEESE TORTELLINI IN CURRIED COCONUT MILK

Cheese Tortellini in Curried Coconut Milk image

We love this when coming home from work on a cold and rainy day, of which we have many in Vancouver, BC. It adds your favorite comfort foods - soup and pasta - together in an exotic combination! We serve it with bread sticks or garlic bread.

Provided by Damaris Kazor

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 (9 ounce) package cheese tortellini
1 tablespoon butter
1 shallot, minced
1 tablespoon curry powder, or to taste
1 ½ cups vegetable broth
1 (14 ounce) can coconut milk
1 tomato, chopped
2 pickled jalapeno pepper slices, minced
salt and ground black pepper to taste

Steps:

Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.
Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.
Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.

Nutrition Facts : Calories 450.5 calories, Carbohydrate 38.7 g, Cholesterol 35.7 mg, Fat 29.9 g, Fiber 4.1 g, Protein 12 g, SaturatedFat 23.2 g, Sodium 458.7 mg, Sugar 4.1 g

TORTELLINI WITH CREAMY MUSHROOM SAUCE

Tortellini With Creamy Mushroom Sauce image

You can use any kind of tortellini, and mushrooms for this recipe. You can make this a vegetarian dish, or not.

Provided by Katanashrp

Categories Weeknight

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb tortellini
1/4 cup olive oil
1 1/4 mushrooms, thinly sliced
2 garlic cloves, crushed
1/2 cup dry white wine
10 ounces heavy cream
3 tablespoons fresh parsley, finely chopped
parmesan cheese, for topping
nutmeg, a pinch

Steps:

Cook the pasta until al dente, drain and return to the pan to keep warm.
Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
Add garlic and cook for 1 minute.
Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
Add cream, nutmeg and parsley and stir to combine.
Cook for another 3-5 minutes, until the sauce has thickened slightly.
Season with salt and pepper.
Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
Enjoy!

Nutrition Facts : Calories 753.7, Fat 49.3, SaturatedFat 23.1, Cholesterol 149.7, Sodium 422.6, Carbohydrate 57, Fiber 2.3, Sugar 1.6, Protein 17.2

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