Creamy mushroom tortellini with lemon, mint and Parmesan

Cooking tortellini this way in olive oil with a splash of water is a totally different ballgame to boiling it in a pan of water. It absorbs all the flavours around it, in this case garlic, cream, mushrooms, lemon and mint. This only takes ten minutes and goes down a storm at the dinner table.
Serves: 2 • Prep time: 5 mins • Cook time: 10 mins • Easy 
  • olive oil for frying.
  • 300g pack of pre-made 'fresh' tortellini. I used a spinach and ricotta one.
  • 1 small clove of garlic, crushed.
  • 350g of closed cup mushrooms, thinly sliced, I used the food processor for speed
  • 6 tablespoons of double cream.
  • juice of a small lemon.
  • sea salt.
  • a few fresh mint leaves, finely chopped.
  • grated fresh parmesan to serve.
In a large frying pan gently cook the mushrooms and garlic in olive oil until softened, then tip in the tortellini, add a bit of sea salt, and fry for a minute before adding a large splash of boiling water from the kettle.

Cook on high until most of the water has evaporated then add the cream and lemon juice. Stir and continue to cook for a couple of minutes until the cream has reduced a little and been absorbed by the pasta.

Serve with an extra squeeze of lemon, some black pepper, a scattering of the fresh mint and the Parmesan.
Nutrition info
Mushrooms provide lots or Riboflavin (vitamin B2). Not only is this important for energy production but it also helps to bring iron out of storage and into cells. Mushrooms grown in sunlight contain good amounts of vitamin D, vit D is pretty elusive in the diet so it's important to increase intake, we get most of it from sunlight ourselves but are so indoorsy these days! Vitamin D is critical for bone health and also boost immunity.

Make the easy switch to being vegetarian with a veggie eatnaturally plan every week!

When my family gets in the car altogether there's not mushroom
Old Mexican proverb
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