Table of Contents

Lighter Mushroom Tortellini Alfredo

A delightful guilt-free twist on a classic favorite This lighter version of Mushroom Tortellini Alfredo delivers all the creamy savory flavors you love but with fewer calories and a healthier touch Perfect for weeknight dinners or a quick indulgent meal

Ingredients

250g Cheese or Spinach Tortellini
200g Fresh Mushrooms sliced
1 Tbsp Olive Oil
2 Garlic Cloves finely chopped
1 Cup Low-Fat Milk
2 Tbsp All-Purpose Flour
1/4 Cup Grated Parmesan Cheese
1/2 Tsp Black Pepper
Salt to taste
Fresh Parsley finely chopped (optional)

Instructions

Cook the Tortellini:
Bring a large pot of salted water to a boil Add the tortellini and cook according to the package instructions (usually 6-8 minutes) Drain and set aside
Prepare the Mushrooms:
Heat olive oil in a large skillet over medium heat Add the sliced mushrooms and sauté for 5-7 minutes, until golden brown and tender Remove from the skillet and set aside
Make the Alfredo Sauce:
In the same skillet, add a little more olive oil if needed. Add the garlic and cook for 1 minute until fragrant. Stir in the flour and cook for another minute. Gradually whisk in the low-fat milk, ensuring no lumps form. Cook for 3-4 minutes until the sauce begins to thicken.
Add Flavor:
Stir in the grated Parmesan cheese, black pepper, and salt. Mix well until the cheese melts into the sauce. Return the sautéed mushrooms to the skillet and combine.
Toss with Tortellini:
Add the cooked tortellini to the skillet and gently toss until fully coated in the sauce.
Garnish and Serve:
Sprinkle with fresh parsley if desired and serve hot.