Cheese Tortellini with Mushrooms and Capers
Cheese Tortellini, Mushrooms, and Capers….a dish that, despite all odds, turned out to be a delicious success. It all started with my usual dilemma: what to make for dinner when you’re caught between the desire for something flavorful and the need for something quick. Then I thought of this recipe, which promised all the zing of chicken piccata but with cheesy tortellini instead. I thought, “Why not?” After all, I do enjoy pasta, and it seemed just lazy enough for my current energy level.
I boiled some water, yes, I can manage that, and tossed in the cheese tortellini. As the pasta bubbled away, I turned my attention to the next step: sautéing onions and garlic in a generous amount of butter. The smell was divine, and for a brief moment, I felt like a professional chef in one of those cooking shows where everything is always under control. Spoiler alert: it wasn’t….I really didn’t know what I was doing.
Next up, I threw in some sliced mushrooms, capers, and a couple of lemon slices. At this point, the kitchen smelled like I’d been cooking all day, thanks to the mushrooms releasing their umami goodness and the capers adding that punch of briny flavor. The lemon slices? Well, they just sat there looking pretty and pretending to do something useful.
Then came the sauce. Chicken broth and Parmesan cheese joined the party, turning the pan into a bubbling cauldron of deliciousness. I seasoned it with an overly enthusiastic amount of garlic powder, garlic salt, and dried basil, because moderation has never really been my thing when it comes to seasoning. You’ll learn that as you read through more of my other recipes.
Finally, I added the cooked tortellini to the pan, letting it soak up all that saucy goodness. After a few minutes of mixing everything together and letting it rest to thicken up, it was time to serve. I topped it off with even more Parmesan because there’s no such thing as too much cheese, right?
In the end, this dish turned out to be a winner….rich, flavorful, and with that tangy hint of piccata, minus the chicken. It’s the kind of meal that makes you look like you’ve put in way more effort than you actually did. And really, isn’t that the best kind of cooking? So, if you’re in the mood for something that tastes like you’ve slaved over it all day but only takes about twenty minutes, this tortellini dish is your new best friend. Just don’t let anyone in on how easy it was to make.
Cheese Tortellini with Mushrooms and Capers
Ingredients
Instructions
- Cook Tortellini: Boil salted water in a pot. Once boiling, add the tortellini and cook according to the package instructions. Drain and set aside.
- Sauté Garlic and Onions: In a large frying pan, melt butter over medium heat. Add minced garlic and chopped onion, sautéing until the onion softens (about 4-5 minutes).
- Add Vegetables: Stir in the sliced mushrooms, capers, lemon slices, and a pinch of garlic salt. Continue sautéing until the mushrooms are tender (another 4-5 minutes).
- Simmer Sauce: Pour in the chicken broth, add garlic powder, and a few spoonfuls of grated Parmesan. Stir well and let it cook on medium heat for a few minutes.
- Combine & Finish: Add the cooked tortellini to the pan. Season with additional garlic salt, garlic powder, and dried basil. Mix everything thoroughly.
- Rest & Serve: Turn off the heat and let the dish sit for a few minutes to allow the sauce to thicken. Before serving, top with more grated Parmesan and garnish with parsley if desired.
