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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.
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