ingredients
- 4 scallions, thinly sliced, separated
- 16 oz button mushrooms, trimmed and quartered
- 4 cloves of garlic, minced
- 18 oz cheese tortelloni
- 2 tbsp italian seasoning
- 4 tbsp cream cheese
- 4 tbsp sour cream
- mushroom stock
- 1/2 cup parmesan cheese
- 1 tsp chili flakes
- 2 tsp olive oil
- 4 tbsp butter
instructions
bring a large pot of salted water to a boil. once water is boiling, add tortelloni to pot. reduce to a low simmer and cook until tender and floating to the top, 3-5 minutes. turn off heat, leaving tortelloni in water.
heat a large drizzle of olive oil in a large pan over medium-high heat. add mushrooms and cook, stirring occasionally, until browned and softened, 7-9 minutes. if pan seems dry, add another drizzle of olive oil.
add garlic, scallion whites, half the italian seasoning, and 2 tbsp butter to pan with mushrooms. continue to cook over medium-high heat, stirring, until scallion whites are softened and butter has melted, 1-2 minutes. season with salt and pepper. reduce heat to low.
stir cream cheese, sour cream, stock concentrate, ⅓ cup pasta cooking water, and 2 tbsp butter into pan until thoroughly combined. using a slotted spoon, gently transfer tortelloni to pan. if needed, stir in more cooking water a splash at a time until pasta is coated in a creamy sauce. gently stir to coat. season with remaining italian seasoning, salt, and pepper.
divide pasta between bowls. sprinkle with parmesan, scallion greens, and chili flakes if desired.