Thanksgiving Mushroom Tortellini
Servings: 8 servings
Calories: 372kcal
Loaded with fresh mushrooms and deep homey flavours that are synonymous with Thanksgiving, this vegetarian tortellini is the ultimate fall comfort food! Who can resist mushrooms fried in butter? That's only the start for this Thanksgiving Mushroom Tortellini!
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Ingredients
- 4 cups cremini mushrooms, sliced
- 1/4 cup butter
- 2 tablespoons olive oil
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh chives
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 1/4 teaspoon dried sage
- 800 grams frozen cheese tortellini
Instructions
- Start by melting the butter in a large skillet on medium heat.
- Once the butter is fully melted and begins to bubble, add the olive oil, mushrooms, salt, and ground black pepper. Stir and saute the mushrooms until browned.
- In the meantime, cook the tortellini in salted water, according to package instructions. Drain and set aside.
- Once the mushrooms are really deep brown, add the soy sauce, Worcestershire sauce, fresh thyme leaves, dried sage, and half of the chives. Stir well, making sure everything is well incorporated.
- Add the cooked tortellini to the mushrooms and toss to coat. Over medium heat, continue to cook the mushrooms and tortellini together until the pasta is re-heated thoroughly.
- Serve and garnish with chopped chives and fresh thyme leaves.
Nutrition
Calories: 372kcal | Carbohydrates: 45g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 685mg | Potassium: 171mg | Fiber: 4g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 2mg | Calcium: 153mg | Iron: 3mg