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Ingredients

1 (9 ounce) package refrigerated tortellini ½ cup sliced portobello mushrooms 2 cloves garlic, minced 3 tablespoons butter ½ cup evaporated fat-free milk ¾ cup freshly grated Parmesan cheese 1 pinch ground black pepper

Nutrition Info

496.8 calories carbohydrate: 46.9 g cholesterol: 87.3 mg fat: 24.9 g fiber: 2.5 g protein: 23.4 g saturatedFat: 14.6 g servingSize: - sodium: 759.1 mg sugar: 7.5 g transFat: : - unsaturatedFat: : -

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 the filling is hot, 2 to 3 minutes.
Melt butter in a skillet over medium-high heat. Add sliced mushrooms and saute until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove mixture to a small bowl.
Add evaporated milk to skillet and heat over medium-low heat until warm. Stir in Parmesan cheese until melted. Add cooked tortellini and toss to coat. Garnish with mushroom-garlic mixture.

3 servings

This pasta dish is a perfect choice for meatless Monday, and with minimal ingredients it's fast to make, too!