CREAMY MUSHROOM TORTELLINI ALFREDO | ALLRECIPES
This creamy, comforting dish is easy to make using prepared tortellini and a homemade Alfredo sauce.
Provided by fabeveryday
Categories Pasta and Noodles Pasta by Shape Recipes Tortellini Recipes
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
- Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
- Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
- Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.
Nutrition Facts : Calories 934.2 calories, CarbohydrateContent 79.1 g, CholesterolContent 180.3 mg, FatContent 57.1 g, FiberContent 5.7 g, ProteinContent 32.1 g, SaturatedFatContent 32.5 g, SodiumContent 1266.3 mg, SugarContent 6.8 g
SLOW-ROASTED BEEF WITH CREAMY MASHED POTATOES RECIPE ...
This is one of the most classic and rewarding uses of stock. Beef takes on a new dimension of taste and lusciousness when braised in a beef stock. The braising liquid is then made into a sauce, further enhancing the rich beef flavor.
Provided by MyRecipes
Yield 4 servings (serving size: about 3 ounces beef, 3/4 cup potatoes, 1/4 cup sauce, and 1/4 teaspoon thyme)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°.
- To prepare beef, combine Beef Stock and water in a saucepan; bring to a simmer. Place beef in a 13 x 9-inch baking dish; pour stock mixture over beef. Bake at 400° for 2 hours or until beef is tender.
- Remove beef from the cooking liquid; cover and keep warm. Strain cooking liquid through a sieve over a bowl. Place a zip-top bag inside a 2-cup glass measure. Pour liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 corner of bag. Drain liquid into a saucepan, stopping before the fat layer reaches the opening; discard fat. Bring liquid to a boil; reduce to simmer. Cook 20 minutes or until reduced to 1 cup. Remove from heat; stir in 1 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- To prepare potatoes, place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and cook 12 minutes or until very tender. Drain. Return potatoes to pan. Add milk, butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mash with a potato masher to desired consistency. Cook for 2 minutes or until thoroughly heated. Serve with beef. Serve sauce over beef; garnish with remaining 1 teaspoon thyme.
Nutrition Facts : Calories 341 calories, CarbohydrateContent 39.6 g, CholesterolContent 73 mg, FatContent 8.9 g, FiberContent 2.8 g, ProteinContent 25.2 g, SaturatedFatContent 3.8 g, SodiumContent 538 mg
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