Mushroom Tortellini In Curry Cream Recipes

Steps:

• In a medium saucepan cook shallot, jalapeno pepper, curry powder, and garlic in hot oil about 1 minute or until shallot is tender.
• Stir in chicken broth and bring to a boil.
• Reduce heat and simmer covered for about 5 minutes.
• Stir in coconut milk, tortellini, and basil.
• Cook and stir about 5 minutes more or until pasta is tender but stil firm.
• Stir in the tomato and cook until heated through, but do not boil.
• Ladle into soup bowls and enjoy!

Steps:

• 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 are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
• Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
• Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
• Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.

Steps:

• Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
• Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.
• Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.
• Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.

Steps:

• Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl.
• Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini.
• Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
• Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.