This creamy mushroom tortellini takes 35 short minutes to prepare and is made all in one pan. Perfect for a no-fuss, hectic weeknight dinner!
This mushroom tortellini is so decadent yet super simple to make. I love whipping it up during the summer months because it doesn’t require much fussing around in a hot kitchen. In my last house, I had a sunroof in the kitchen and it would get absolutely sweltering in there! I can recall many occasions when this dish saved me from a heat stroke lol…
Whether you’re meal planning for hectic back-to-school dinners or searching for a fancy pasta dish for your next dinner party, this tortellini recipe fits the bill. The way the creamy sauce coast the tender tortellini is out of this world. Plus, it’s always such a bonus when a dish looks and tastes fancy but takes minimal effort to make…
What’s the Difference Between Ravioli and Tortellini?
Although ravioli and tortellini are both different kinds of stuffed pasta, there are some slight differences between the two. The most obvious is their appearance. Ravioli tend to be square-shaped with a flat bottom and rounded top. On the other hand, tortellinis are often ring-shaped. When it comes to filling, ravioli tend to have more while tortellini have just a tiny bit. This is why ravioli are often served with a simple toss of butter and garlic and tortellini come drenched in a flavorful sauce.
Hot Tip: If you’re having a hard time finding frozen or fresh tortellini you love, Costco and Trader Joe’s have the best premade varieties. I find that basic three-cheese tortellini works best with this recipe, but feel free to experiment with different kinds.
How to Make Creamy Mushroom Tortellini
Despite how fancy it looks, this mushroom tortellini only requires 5 ingredients and a couple of simple steps to make. Below, find a quick overview of the recipe before you dive in.
- Sauté the Mushrooms: Using a sharp knife, dice the mushrooms and sauté them in a pan or skillet with butter until golden brown. Season with salt.
- Add the Cream & Tortellini: Add the heavy whipping cream and stir until well-combined. Next, add the tortellini and simmer for about 5-10 minutes depending on if you use raw or frozen pasta.
- Add the Parmesan: Give the dish a chef’s kiss with some shredded or grated parmesan. Stir to combine and serve immediately!
Tips & Tricks
Below, find a collection of tips and tricks to help you create the best creamy mushroom tortellini.
- Don’t preboil the tortellini. To get the perfect al dente texture, don’t preboil the tortellini and pop them into the sauce raw or frozen.
- Shred the parmesan cheese off the block. Instead of using preshredded parmesan which tends to be drier and less flavorful, shred it yourself using a standard cheese grater.
- Mix and match your favorite mushrooms. This recipe is super forgiving, so feel free to swap in different kinds of mushrooms. You can even use a combination of two or three.
- Top the pasta with fresh basil or oregano. Nothing elevates a dish quite like fresh herbs. Sprinkle on some fresh basil or oregano if you have it on hand.
- Add some crushed red pepper flakes to spice it up. If you’re a fan of heat, add a couple of shakes of crushed red pepper flakes (or even a few cracks of black pepper if you like more mild heat) to the pasta.
- Add in a pressed garlic clove. If you’re a garlic fanatic, add in a pressed garlic clove (or two!) to the mushrooms as they are sautéing.
What do you Serve with Creamy Mushroom Tortellini?
This creamy mushroom tortellini dish is best served for a light lunch or dinner alongside your favorite salad and crusty bread. Homemade caesar salad or a classic garden salad are both great options. If you want to keep with the Italian theme, whip up some cheese and herb flatbread or a sheet pan of focaccia.
Storing Mushroom Tortellini
Store leftover mushroom tortellini in an airtight container in the refrigerator. It should stay fresh for 3-5 days. Refrain from freezing your leftovers, as the cooked pasta will turn mushy when it thaws.
Reheating Tip: Reheat leftover pasta in a skillet over low heat with a bit of butter or in a bowl in the microwave.
What types of mushrooms should I use?
White mushrooms work best for this recipe, but feel free to use any kind you like. Cremini (brown-top mushrooms), chanterelle, and portobello are also great candidates.
What fillings do tortellini typically come with?
Tortellinis typically come filled with a three-cheese mixture of ricotta, parmesan, and romano cheese or a savory ground meat mixture of pork or beef. That being said, there are so many different varieties to choose from and any one of them would work great with this recipe.
Can I eat tortellini without sauce?
Tortellini are meant to be served with sauce. If you aren’t a fan of red or white sauce, toss them in high-quality butter with roasted garlic, herbs, salt, and pepper.
Can I use a different type of pasta for this recipe?
You can use any pasta you like for this recipe. However, stuffed tortellini work best as they add an additional pop of flavor from the filling.
Can I freeze leftover tortellini?
You should not freeze leftover tortellini. Once it’s cooked, it doesn’t tend to thaw well and will turn to mush.
Other Tasty Tortellini & Pasta Recipes
- Creamy Spinach Tortellini Soup – Hearty, creamy pasta soup
- Creamy Spinach Tomato Tortellini Recipe – Ground beef and cream sauce tortellini
- Shrimp Fettuccine Alfredo Recipe (30 Minutes) – Shrimp and white sauce pasta
- One-Pot Beef Stroganoff Recipe – Creamy sour cream sauce and tender beef pasta
- 1 lb mushrooms
- 2 tbsp unsalted butter
- 1 tsp garlic parsley salt adjust to taste
- 2 cups heavy whipping cream
- 1 lb tortellini raw or frozen
- 1 cup parmesan cheese
- Dice mushrooms. Add butter to skillet, sauté them over medium heat until they turn golden brown. Season with garlic parsley salt.
- Add the heavy whipping cream to the mushrooms.
- Stir tortellini into the mushroom mixture. Let it simmer for 5 minutes (increase the cooking time to up to 10 minutes if using frozen tortellini). Stir in the parmesan cheese.
- Serve immediately and enjoy!
When does the butter go in? You only mention the amount, but never when to add it?
Hi Isha- sorry about that! Butter is used in step one, when sauteeing the mushrooms. Enjoy!
Excellent dish! Thank you for keeping it simple and delicious. I was able to whip this up just after I pulled steaks off the grill ( the meat needed to rest a few minutes ).
Julie, that sounds like the perfect dinner! Thanks for taking the time to leave a review!
Yum this was so delicious and so EASY. I bought pre-sliced fresh baby bella’s to make it even easier and I did add a few cloves of fresh garlic and a generous pinch of red pepper flakes. Freshly grated parm definitely makes a difference. VERY rich and VERY yummy! Easy “impress someone” meal!
Thank you for the feedback, Katie. Glad you enjoyed the recipe!
What kind of tortellini do you use here? Cheese or beef?
Hello Elena- that is entirely up to you! You can use whichever tortellini is your favorite.
This is the creamiest dish!! Love that it's hearty, doesn't require a ton of ingredients, & delicious!
Yes!! We love recipes with minimal and simple ingredients! I am so glad you loved the recipe, it is perfect for the coming cold winter days!!
Mmmmmmm..... so creamy and delicious! Absolutely love this! Love mushrooms with stuffed pasta. Even better when it's with a cream sauce! Perfecto!
Hi Betsy, thank you very much! I am so glad you loved the recipe, it really is the best bowl of creamy goodness!
This looks so delicious, total comfort food :).
Yes Total comfort. 😉 I can see making this dish more often in the winter.