Veggie Tortellini Alfredo

Name: Veggie Tortellini Alfredo
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb cheese tortellini; 1 pints heavy cream; 4 egg yolks; 1 stick unsalted butter; 1 cup grated parmesan cheese; 1 cup sweet green peas; 1 box baby portobello mushrooms; salt & pepper; 1 tbsp olive oil; water

WeekendWarriors @cook_3012936

Fresh Italian cheese tortellini in a rich Alfredo sauce with fresh baby portobello mushrooms & sweet green peas...it may be veggie, but will deff fill your tummy.

WeekendWarriors @cook_3012936

Fresh Italian cheese tortellini in a rich Alfredo sauce with fresh baby portobello mushrooms & sweet green peas...it may be veggie, but will deff fill your tummy.

Saved

Ingredients

30 mins

4 servings

1 lbcheese tortellini
1 pintsheavy cream
4egg yolks
1 stickunsalted butter
1 cupgrated parmesan cheese
1 cupsweet green peas
1 boxbaby portobello mushrooms
salt & pepper
1 tbspolive oil
water

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Steps

30 mins

1

In boiling pot of salted water Cook tortellini until aldente & strain.
2

Heat a saute pan with a tablespoon of olive oil & cook chopped mushrooms & peas until cooked about 5 minutes.
3

In a large saute pan with no flame on, add the heavy cream & egg yolks & wisk until bleanded.
4

Turn on flame to medium & add in chopped up stick of butter & gently wisk.
5

When sauce starts to slightly thicken add half of the grated cheese & wisk until melted.
6

Add the cooked tortellini, mushrooms & peas & gently fold into the sauce
7

Add the remaining cheese, salt & pepper to taste & as soon as sauce being to slightly bubble, remove from heat & serve.