Please enter the email you’re using for this account.
Dairy
Easy
50 Minutes
Diets 
A creamy and totally indulgent double-cheese pasta dish with sumptuous savory mushrooms and white wine sauce.
24 ounces frozen cheese tortellini
2 tablespoons Bartenura Extra-Virgin Olive Oil
1 small onion, chopped small
3 garlic cloves, crushed or 3 cubes Gefen Frozen Garlic
1 pint baby bella mushrooms, sliced
2 teaspoons chopped fresh thyme leaves, plus extra to garnish
1/3 cup Baron Herzog Chenin Blanc or other dry white wine
1 and 1/3 cup heavy whipping cream
3 tablespoons grated Parmesan, plus more for serving
1/4 teaspoon salt
pepper, to taste
Cook frozen tortellini according to package directions.
In the meantime, heat olive oil in a saucepan over medium-high heat. Add chopped onion and cook, stirring, for three minutes or until onion has just softened.
Add garlic, cook until fragrant, and then add the mushrooms and thyme. Cook for three minutes or until tender.
Add wine and simmer for three to five minutes or until reduced by half. Stir in heavy whipping cream. Bring to a simmer. Reduce heat to low. Simmer for four to five minutes or until sauce slightly thickens.
Add the Parmesan cheese. Mix to incorporate and melt. Season with salt and pepper, and cook for another minute.
Drain pasta and add to cream mixture. Toss to combine. Serve sprinkled with Parmesan and extra thyme leaves.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation