claire freehafer

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
• ½ cup parmesan cheese
• 1 tsp chili flakes
• 2 tsp olive oil
• 4 tbsp butter

instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. divide pasta between bowls. sprinkle with parmesan, scallion greens, and chili flakes if desired.