MUSHROOM STROGANOFF TORTELLINI

Mushroom Stroganoff Tortellini image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

Kosher salt
1 pound frozen meat-filled tortellini
2 tablespoons unsalted butter
12 ounces cremini mushrooms, thickly sliced
2 medium shallots, sliced
2 teaspoons paprika
2 teaspoons chopped fresh thyme
Freshly ground pepper
1 tablespoon tomato paste
1 cup low-sodium beef broth
1/2 cup heavy cream
Chopped fresh parsley, for topping

Steps:

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/4 cup cooking water, then drain.
Meanwhile, melt the butter in a large skillet over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until softened, 4 to 5 minutes. Increase the heat to medium high and cook until the mushrooms start browning, 1 to 2 minutes. Sprinkle with the paprika, thyme, 1/4 teaspoon salt and a few grinds of pepper.
Push the mushrooms to the edge of the skillet and add the tomato paste to the center; cook, stirring, until slightly darkened, about 1 minute. Stir the tomato paste into the mushrooms, then stir in the beef broth and heavy cream. Simmer until slightly thickened, about 2 minutes.
Add the tortellini to the sauce and toss, adding the reserved cooking water as needed to loosen. Top with parsley.

Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 12 grams, Cholesterol 75 milligrams, Sodium 761 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 13 grams, Sugar 5 grams