tenderloveandnoms: Tortellini with Marsala/White Wine Mushroom Cream Sauce Ah, pasta and pasta sauce, the staple of many a college diet. I hear people bemoaning their basic pasta dinner all the time, but it’s really fairly easy to do it up a bit. Sure, the cream and butter make for a slightly less healthy option, but given the choice between a good red sauce and a good white sauce, I’d pick white every time. Especially when it’s a wonderfully wine-y mushroom cream sauce. Mmm nomtastic. Ingredients: 1 package of tortellini 10 or so mushrooms (button or cremini), sliced ½ C marsala 2 garlic cloves, minced ½ medium onion, diced 2 T unsalted butter ½ C dry white wine 1 C heavy whipping cream 10 leaves fresh basil, chopped ½ tsp oregano Salt and pepper Parsley Parmesan cheese Dry saute the mushrooms until they begin to release their moisture and are slightly browned. Deglaze with marsala and boil down to a glaze, scraping up any browned bits. Add the garlic and onions with butter and saute for a few minutes. Deglaze again, this time with white wine, and scrape up any browned bits. Stir in the half of the cream and let the sauce reduce for about 5 minutes. Add basil and oregano and stir in the rest of the cream. Season to taste with salt and pepper. Pour sauce over pasta and sprinkle in parmesan and parsley. And more foodblog!
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tenderloveandnoms:

Tortellini with Marsala/White Wine Mushroom Cream Sauce

Ah, pasta and pasta sauce, the staple of many a college diet. I hear people bemoaning their basic pasta dinner all the time, but it’s really fairly easy to do it up a bit. Sure, the cream and butter make for a slightly less healthy option, but given the choice between a good red sauce and a good white sauce, I’d pick white every time. Especially when it’s a wonderfully wine-y mushroom cream sauce. Mmm nomtastic.

Ingredients:

  • 1 package of tortellini

  • 10 or so mushrooms (button or cremini), sliced

  • ½ C marsala

  • 2 garlic cloves, minced

  • ½ medium onion, diced

  • 2 T unsalted butter

  • ½ C dry white wine

  • 1 C heavy whipping cream

  • 10 leaves fresh basil, chopped

  • ½ tsp oregano

  • Salt and pepper

  • Parsley

  • Parmesan cheese

Dry saute the mushrooms until they begin to release their moisture and are slightly browned. Deglaze with marsala and boil down to a glaze, scraping up any browned bits. Add the garlic and onions with butter and saute for a few minutes. Deglaze again, this time with white wine, and scrape up any browned bits.

Stir in the half of the cream and let the sauce reduce for about 5 minutes. Add basil and oregano and stir in the rest of the cream. Season to taste with salt and pepper. Pour sauce over pasta and sprinkle in parmesan and parsley.

And more foodblog!

Source: tenderloveandnoms

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  1. pantslessparadise reblogged this from tenderloveandnoms and added:
    And more foodblog!
  2. tenderloveandnoms posted this