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Creamy Tortellini with Mushrooms and Pistachio_MidPage

Creamy Tortellini with Mushrooms and Pistachio

When the day is long and challenging, this creamy tortellini with mushrooms and pistachio will warm you up with rich flavors and a tasty, herby gremolata.
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 734kcal

Equipment

  • Large pot
  • Small skillet
  • Wide pot

Ingredients

Tortellini:

  • 16 ounces store-bought cheese tortellini
  • 2 teaspoons extra virgin olive oil
  • 1 yellow onion peeled and minced
  • 12 ounces cremini mushrooms trimmed and thinly sliced
  • 5 cloves garlic peeled and minced
  • 1 pint cherry tomatoes
  • ½ teaspoon dry thyme
  • 2 cups chicken stock
  • ½ cup heavy cream more or less to taste
  • 8 ounces green peas fresh or frozen
  • Salt, pepper, and crushed red pepper to taste

Pistachio Gremolata:

  • ½ cup shelled pistachios
  • ½ cup parsley freshly minced
  • ¼ cup parmesan cheese freshly grated
  • 2 teaspoons lemon juice
  • Salt and pepper to taste

Instructions

Start the Pasta Water:

  • Bring a large pot of salted water to a boil for the tortellini.

Prepare the Sauce:

  • As you wait for the water to boil, prepare the sauce. Heat the extra virgin olive oil in a wide pot over medium heat. Add the diced onion and the sliced mushroom and cook, stirring often, for 8-10 minutes or until the mushroom begins to turn golden brown.
  • Add the cherry tomatoes and cook for 3-4 minutes, turning often.
  • Add the garlic and cook for 45 seconds or until fragrant. Season with thyme, salt, pepper, and crushed red pepper.
  • Pour in the chicken stock and bring to a boil. Reduce heat and simmer for 20 minutes. *Note: If you would like the dish to be more brothy, add more chicken stock to your preference.

Prepare the Pistachio Gremolata:

  • Heat a small skillet over medium heat. Add the pistachios and cook for 1 minute until they're well-toasted but not burnt. Allow to cool for a few minutes. Transfer to a mortar and pestle and crush or place in a ziplock bag and crush with a rolling pin or heavy-bottomed pan.
  • Add the pistachio to a bowl with the lemon juice, minced parsley, parmesan cheese and season with salt and pepper. Toss to combine and set aside.

Cook the Tortellini:

  • Add the tortellini to the boiling water and cook according to package instructions. Drain.

Finish the Tortellini:

  • Taste the sauce and season to your preferences. Bring to a low boil again to allow the sauce to reduce slightly. Add the heavy cream and the peas and reduce heat and simmer for 5 minutes. Stir in the cooked tortellini. Turn off the heat.

To Serve:

  • Spoon the tortellini into bowls and garnish with the pistachio gremolata. Enjoy!

Nutrition

Calories: 734kcal | Carbohydrates: 80g | Protein: 33g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 92mg | Sodium: 803mg | Potassium: 1177mg | Fiber: 11g | Sugar: 15g | Vitamin A: 2170IU | Vitamin C: 65mg | Calcium: 340mg | Iron: 6mg
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