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Tortellini with Peas in Mushroom Cream Sauce

In this recipe, our versatile European Wild Mushroom Blend Powder is used to make a creamy, trouble-free pasta sauce. Made in minutes with frozen tortellini, peas and some from fresh dairy, this flavorful dish doesn't taste like it was so easy to make.

Prep time: 10 min

Cook time: 20 min

Total time: 30 min

Tortellini with Peas in Mushroom Cream Sauce
Copyright Recipe © 2015 Woodland Foods

Ingredients

Makes 2 servings

  • 1 Tablespoon Butter

  • 1 Shallot, minced

  • 1 Garlic Clove, minced

  • 1/2 Teaspoon Crushed Red Pepper Flakes

  • 1/2 Cup Frozen Peas, thawed

  • 1 Tablespoon Flour

  • 1 Teaspoon European Wild Mushroom Blend Powder

  • 1 1/2 Cups Half And Half

  • 1/4 Teaspoon Kosher Sea Salt Flakes

  • 1 Pinch Ground Black Pepper

  • 2 Cups Frozen Tortellini

  • 1 Tablespoon Basil, chopped

  • 2 Tablespoons Parmesan Cheese, grated

Directions

  1. Bring large pot of water to a boil and add large pinch of salt. Meanwhile, melt butter in large skillet over medium heat. Add shallot and garlic, and cook for 1 minute.

  2. Add crushed red pepper, peas, flour and mushroom powder. Stir with spatula until flour has absorbed all butter. Add half and half, salt and pepper.

  3. Add tortellini to boiling water, and cook according to manufacturer's instructions. Drain when done and immediately add to mushroom sauce.

  4. Garnish with fresh basil and Parmesan cheese.