This is the kind of meal that quietly saves the day. Soft tortelloni, earthy mushrooms, and a light sauce come together while the pasta water is still boiling.
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
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Breaded Camembert with Almonds and Pistachios
Ingredients
Instructions
- Bring a pot of salted water to a boil and cook the tortelloni until just tender.
- While the pasta cooks, heat the olive oil in a wide pan.
- Add the onion and cook until soft and translucent.
- Add the mushrooms and let them cook until lightly browned.
- Stir in the garlic and cook briefly until fragrant.
- Add the butter and let it melt into the mushrooms.
- Spoon in some pasta cooking water to create a light sauce.
- Drain the tortelloni and add them directly to the pan.
- Toss gently until everything is coated.
- Season with salt and black pepper, then finish with herbs.
Tips
If the sauce looks too thick, add a little more pasta water instead of oil. This keeps the dish light and helps the sauce cling to the tortelloni.
Also worth trying: Chicken Salad with Grilled Pineapple
Fast Apple, Celery & Walnut Salad
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