Tag Archives: tortellini

Food Network Frenzy

Late last summer I decided to treat myself by getting a subscription to the food network magazine. I enjoy it! I like the magazine because it features a few of my favorite cooks that have their own shows, recipes and it has helpful information on cooking. I recently received in the mail October’s issue while I was looking through it I spotted this Mushroom Stroganoff Tortellini that I knew I had to try because it looked really yummy and it has mushrooms. My goal for me is try to every mushroom recipe that I can find,

This dish was incredibly tasty and was a breeze to prepare. I do realize that it’s not 100% healthy. But one of the things that makes cooking so great is that you have the ability to make changes to your desired preferences for the recipe(s) you’re cooking for you and your family.

Mushroom Stroganoff Tortellini

Ingredients

Salt

1 lb Buitoni meat-filled tortellini

2 Tbsp unsalted butter

12 oz mushrooms, thinly sliced

2 medium shallots, sliced

2 tsp paprika

2 tsp fresh or dried thyme

pepper

1 Tbsp tomato paste

1 C. low-sodium beef broth

1/2 C Heavy cream

Directions

1. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/4 cup of the cooking water, then drain the pasta.

2. Meanwhile, melt the butter in a large skillet over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until tender, four to five five minutes. Increase the heat to medium-high and cook until the mushrooms start browning, one to two minutes. Season with the paprika, thyme, 1/4 teaspoon salt and a few grinds of black pepper.

3. Push the mushrooms to the edge of the skillet and add the tomato paste to the center; cook, stirring until slightly darkened, approximately one minute. Stir the tomato paste into the mushrooms, then stir in the beef broth and heavy cream. Simmer until slightly thickened, about two minutes.

4. Add the tortellini to the sauce and toss, adding the reserved cooking water as needed to loosen. Garnish with parsley.

Source Food Network October 2017

The recipe with an incredibly long title

I know that is off topic, but do you want to know something cool? Well, two things lol. Next month will make it a year since I began blogging and I am twenty blog posts away from two hundred. I am in the process of creating a list of random recipes that I want to cook for that number of days. When I complete my list of recipes, and when March rolls around I am going to celebrate my accomplishment. I am excited! Do you have any recipe ideas I should try?

Now onto today’s recipe!

So to start things off with this 20 recipes for 20 days, my first dish that
I prepared was this Tortellini with Spinach and Sun-Dried Tomatoes in a Rich Garlicky Parmesan Cream Sauce. The preparation overall was relatively easy except for one thing, and that was slicing up the spinach. Why you might ask??? As my knife cutting skills are improving each day; I found the process of cutting up the spinach rather slow and time-consuming lol. However, I was determined to persevere through this hurdle. The result of my determination finally did pay off. After I had finished the job, I did a little happy dance.

My advice to speed up the process of slicing the spinach to somewhat of a degree is I grabbed small bunch of the spinach and piled them on top of each other and sliced them all at once. I repeated the process until I was finished with the job.

This pasta dish is so creamy and unbelievably delicious that you’ll practically forget that it’s entirely meatless. Cheese tortellini is tossed in a smooth Parmesan cream sauce with spinach and sun-dried tomatoes. An easy dinner ready in less than thirty minutes!

Tortellini with Spinach and Sun-Dried Tomatoes in a Garlic Parmesan Cream Sauce

INGREDIENTS:

1 lb Buitoni three cheese tortellini
1 Tbsp unsalted butter
1 clove garlic, minced
3 Tbsp all-purpose flour
1 ¼ C heavy cream
½ tsp salt
⅓ C grated Parmesan cheese
5 oz baby spinach, thinly sliced
1 (7-oz) jar sun-dried tomatoes, thinly sliced

DIRECTIONS:

1. Cook the tortellini according to the package directions. While the tortellini is cooking, make the sauce. Melt the butter in a large pan over medium heat. Combine the garlic and cook, stirring, until fragrant, approximately one minute.

2. Combine the flour and stir until it has absorbed into the melted butter becomes a paste and begins to smell nutty. Gradually mix in the heavy cream (at first, the mixture will be thick and chunky, but it will smooth and thin out), next combine the salt and Parmesan cheese.

3. Allow simmering until thickened, approximately five minutes. Mix in the spinach and sun-dried tomatoes, then carry the cooked and drained tortellini to the pan, gently stirring to coat the tortellini with the sauce. Serve hot.

Source Brown Eyed Baker

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