Best 8 Tortellini With Curry Mushroom Sauce Recipes

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Tortellini with curry mushroom sauce is a delicious and flavorful dish that combines the delicate taste of tortellini with the rich and creamy flavors of curry and mushrooms. This dish is perfect for a quick and easy weeknight meal or a special occasion dinner. The combination of tortellini, curry, and mushrooms creates a harmonious blend of flavors and textures that will tantalize your taste buds. With just a few simple ingredients and a little bit of time, you can create a restaurant-quality meal that will impress your family and friends.

Let's cook with our recipes!

TORTELLINI WITH MUSHROOM SAUCE



Tortellini with Mushroom Sauce image

It's easy to turn these little twists of frozen-cheese-filled pasta into a meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 9

1 1/4 cups (1/3 of a 16-ounce bag) frozen cheese tortellini
2 teaspoons olive oil
8 ounces fresh shiitake mushrooms, stemmed, caps halved and thinly sliced
2 garlic cloves, sliced
1 cup water
Coarse salt and ground pepper
3 tablespoons grated Parmesan cheese
1 tablespoon cold butter
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
  • Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
  • Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.

MUSHROOM TORTELLINI ALFREDO



Mushroom Tortellini Alfredo image

Refrigerated tortellini is good quality, and oh so suitable for a quick and easy weeknight meal. Alfredo sauce is rich, velvety, and indulgent, but it's worth the splurge occasionally, and you'll look like a super chef.

Provided by lutzflcat

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 10

2 (9 ounce) packages refrigerated cheese tortellini
6 tablespoons unsalted butter
1 (8 ounce) package sliced baby bella mushrooms
2 cups heavy cream, divided
1 ½ cups grated Parmesan cheese
1 teaspoon grated lemon zest
1 pinch freshly grated nutmeg
sea salt and freshly ground black pepper to taste
1 tablespoon grated Parmesan cheese, or to taste
1 tablespoon chopped fresh parsley

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
  • Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
  • Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
  • Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.

Nutrition Facts : Calories 1115.8 calories, Carbohydrate 67.1 g, Cholesterol 292.5 mg, Fat 81.7 g, Fiber 4.2 g, Protein 33.8 g, SaturatedFat 49.5 g, Sodium 1090.9 mg, Sugar 4.8 g

CHEESE TORTELLINI IN CURRIED COCONUT MILK



Cheese Tortellini in Curried Coconut Milk image

We love this when coming home from work on a cold and rainy day, of which we have many in Vancouver, BC. It adds your favorite comfort foods - soup and pasta - together in an exotic combination! We serve it with bread sticks or garlic bread.

Provided by Damaris Kazor

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 (9 ounce) package cheese tortellini
1 tablespoon butter
1 shallot, minced
1 tablespoon curry powder, or to taste
1 ½ cups vegetable broth
1 (14 ounce) can coconut milk
1 tomato, chopped
2 pickled jalapeno pepper slices, minced
salt and ground black pepper to taste

Steps:

  • Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
  • Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.
  • Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.
  • Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.

Nutrition Facts : Calories 450.5 calories, Carbohydrate 38.7 g, Cholesterol 35.7 mg, Fat 29.9 g, Fiber 4.1 g, Protein 12 g, SaturatedFat 23.2 g, Sodium 458.7 mg, Sugar 4.1 g

TORTELLINI WITH CREAMY MUSHROOM SAUCE



Tortellini With Creamy Mushroom Sauce image

You can use any kind of tortellini, and mushrooms for this recipe. You can make this a vegetarian dish, or not.

Provided by Katanashrp

Categories     Weeknight

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb tortellini
1/4 cup olive oil
1 1/4 mushrooms, thinly sliced
2 garlic cloves, crushed
1/2 cup dry white wine
10 ounces heavy cream
3 tablespoons fresh parsley, finely chopped
parmesan cheese, for topping
nutmeg, a pinch

Steps:

  • Cook the pasta until al dente, drain and return to the pan to keep warm.
  • Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
  • Add garlic and cook for 1 minute.
  • Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
  • Add cream, nutmeg and parsley and stir to combine.
  • Cook for another 3-5 minutes, until the sauce has thickened slightly.
  • Season with salt and pepper.
  • Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
  • Enjoy!

Nutrition Facts : Calories 753.7, Fat 49.3, SaturatedFat 23.1, Cholesterol 149.7, Sodium 422.6, Carbohydrate 57, Fiber 2.3, Sugar 1.6, Protein 17.2

MUSHROOM TORTELLINI IN CURRY CREAM



Mushroom Tortellini in Curry Cream image

Make and share this Mushroom Tortellini in Curry Cream recipe from Food.com.

Provided by Asha1126

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 shallot, finely chopped
1 fresh jalapeno pepper, seeded and finely chopped
2 teaspoons curry powder
1 garlic clove, minced
1 tablespoon cooking oil
1 (14 1/2 ounce) can reduced-sodium chicken broth
1 (14 ounce) can unsweetened coconut milk
1 (9 ounce) package refrigerated mushroom tortellini
1 tablespoon fresh basil, snipped
1 medium tomatoes, chopped

Steps:

  • In a medium saucepan cook shallot, jalapeno pepper, curry powder, and garlic in hot oil about 1 minute or until shallot is tender.
  • Stir in chicken broth and bring to a boil.
  • Reduce heat and simmer covered for about 5 minutes.
  • Stir in coconut milk, tortellini, and basil.
  • Cook and stir about 5 minutes more or until pasta is tender but stil firm.
  • Stir in the tomato and cook until heated through, but do not boil.
  • Ladle into soup bowls and enjoy!

Nutrition Facts : Calories 263.8, Fat 26.2, SaturatedFat 20.1, Sodium 47, Carbohydrate 7.2, Fiber 0.8, Sugar 1.1, Protein 4.8

TORTELLONI WITH MUSHROOM-SAGE SAUCE



Tortelloni with Mushroom-Sage Sauce image

Categories     Milk/Cream     Dairy     Herb     Mushroom     Pasta     Sauté     Vegetarian     Quick & Easy     White Wine     Fall     Sage     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

2 packages (about 9 ounces each) mushroom and cheese tortelloni
1/4 cup (1/2 stick) butter
1/2 cup chopped shallots
12 ounces fresh shiitake mushrooms, stemmed, caps thickly sliced
1 1/4 cups dry vermouth or dry white wine
3/4 cup whipping cream
1 1/2 tablespoons chopped fresh sage

Steps:

  • Cook pasta in pot of boiling salted water according to package directions; drain.
  • Melt butter in heavy large skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté until brown, about 7 minutes. Add vermouth and cream. Boil until sauce thickens and coats spoon, about 5 minutes. Stir in sage. Season with salt and pepper. Add pasta; toss until heated through and serve.

TORTELLINI WITH MUSHROOM CARBONARA SAUCE



Tortellini with Mushroom Carbonara Sauce image

Provided by Bonnie Wilkens Metully

Categories     Milk/Cream     Egg     Mushroom     Pasta     Sauté     Parmesan     Bacon     Winter     Sage     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 9

1 pound purchased fresh tortellini
12 bacon slices, coarsely chopped
1 pound crimini mushrooms, sliced
2 cups chopped onions
4 garlic cloves, minced
1/2 teaspoon dried sage leaves
4 large egg yolks
1 cup whipping cream
2/3 cup freshly grated Parmesan cheese

Steps:

  • Cook tortellini in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
  • Sauté bacon in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from skillet. Add mushrooms, onions, garlic, and sage to skillet. Sauté over medium-high heat until mushrooms are tender, about 8 minutes. Add 1/2 cup reserved pasta cooking liquid to skillet. Bring to boil over medium-high heat. Whisk egg yolks and cream in small bowl to blend. Add cream mixture, tortellini, and 1/3 cup Parmesan cheese to mushroom mixture. Toss until sauce thickens and coats tortellini, adding more cooking liquid by tablespoonfuls to thin sauce, if desired, about 3 minutes. Season with salt and pepper. Transfer pasta to serving bowl and sprinkle with remaining 1/3 cup Parmesan cheese.

TORTELLINI WITH MUSHROOM AND GARLIC SAUCE RECIPE



Tortellini with Mushroom and Garlic Sauce Recipe image

Provided by MaryGladys

Number Of Ingredients 9

2 packages (9 ounces each) cheese-filled tortellini
2 Tbs olive oil
1 lb fresh white mushrooms, sliced (about 5 cups)
1 tsp minced garlic
1 package (10 ounces) frozen green peas in butter sauce, slightly defrosted
1 jar (7 ounces) roasted red peppers, diced
3/4 tsp salt
1/8 tsp ground black pepper
1/4 cup grated Parmesan cheese

Steps:

  • Cook tortellini according to package directions; drain; place in a large serving bowl; cover to keep warm. Meanwhile, in a large skillet heat oil until hot. Add mushrooms and garlic; cook, stirring frequently, until tender, 5 to 6 minutes. Add peas, roasted peppers, salt and black pepper; cook, stirring occasionaly, until heated through, 2 to 3 minutes. Spoon over hot tortellini; sprinkle with Parmesan cheese.

Tips:

  • To save time, use pre-made tortellini from the store.
  • Use a variety of mushrooms for a more flavorful sauce.
  • Add some chopped fresh herbs, such as parsley or basil, to the sauce for extra flavor.
  • Serve the tortellini with a side salad or roasted vegetables for a complete meal.
  • For a vegetarian version of this dish, omit the chicken broth and use vegetable broth instead.

Conclusion:

Tortellini with Curry Mushroom Sauce is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The creamy, flavorful sauce is made with mushrooms, curry powder, and chicken broth, and the tortellini cooks in the sauce until it is tender and fluffy. This dish is sure to be a hit with the whole family.

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