Cheese Tortellini Alfredo

Ingredients

• 20 oz cheese tortellini (frozen or fresh)
• 2 tablespoons olive oil
• 12 oz cremini mushrooms (sliced)
• 2 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• ½ cup low-sodium chicken broth
• 1 ½ cup whole milk
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ½ cup Asiago cheese (grated)
• ½ cup parmesan cheese (grated)
• ½ teaspoon crushed red pepper flakes (optional)
• Fresh parsley (to garnish)

Steps

1. 1

   Cook the tortellini according to the package instructions and set it aside.

2. 2

   Meanwhile, prepare the sauce by heating a large skillet over medium heat. Add oil followed by sliced mushrooms. Cook the mushrooms for 4-7 minutes, then remove them to a plate and set aside.

3. 3

   In the same skillet, add the butter and garlic, and sauté for a minute. Sprinkle the flour and cook until the flour is lightly browned.

4. 4

   Stir in the chicken broth and let it boil for 2-3 minutes. Pour in the milk, and once it starts to boil, add the basil leaves, thyme, salt, and pepper. Let it simmer for 2 minutes.

5. 5

   Add the Asiago cheese and parmesan cheese. The sauce will start to thicken. Add the cooked tortellini and toss it in the sauce. If the pasta looks a little dry, add about ½ cup of the cooked pasta water and toss again.

6. 6

   Once done, sprinkle the crushed red pepper flakes, garnish with parsley, and serve.