20-Minute Garlic Butter Mushroom Tortellini

The Ultimate 20-Minute Tortellini with Mushrooms, Butter & Parmesan

Some recipes just hit the spot every time—this is one of them.

Imagine tender cheese-filled tortellini coated in a rich, buttery Parmesan sauce with perfectly golden mushrooms.

The best part? It’s ready in just 20 minutes, making it a lifesaver on busy weeknights.

With simple pantry ingredients and an effortlessly gourmet feel, this dish proves that easy meals can still be absolutely delicious.

Whether you’re craving comfort or need an impressive last-minute dinner, this tortellini recipe has you covered.

Let’s get cooking!

For Tortellini

• Fresh Tortellini – I prefer cheese or spinach-filled tortellini for a classic flavor, but you can use any variety you like.
• Butter – Adds a rich, creamy base to the dish.
• Olive Oil – Helps sauté the mushrooms to a perfect golden brown.
• Mushrooms – White or baby Bella mushrooms are perfect for this dish, adding a savory depth of flavor.
• Garlic – Fresh garlic brings an aromatic kick to balance the richness of the butter.
• Parmesan Cheese – Freshly grated Parmesan makes this dish extra creamy and flavorful.
• Fresh Parsley – Adds a pop of color and freshness to top off the dish.

Tortellini with Mushrooms, Butter, and Parmesan

Craving a restaurant-worthy pasta dish but short on time? This creamy, buttery tortellini with mushrooms and Parmesan is the ultimate comfort meal—ready in just 20 minutes! With rich, garlicky mushrooms and perfectly cheesy tortellini, it’s an easy yet indulgent dinner that tastes like it took hours to make.

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Course: Main Course

Cuisine: American

Keyword: Tortellini with Mushrooms, Butter, and Parmesan

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

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Ingredients:

• 18 ounces fresh tortellini (cheese or spinach-filled)
• 4 tablespoons butter, divided
• 1 tablespoon olive oil
• 12 ounces mushrooms (white, baby Bella, or your choice), sliced
• 2 cloves garlic, minced
• ¾ cup freshly grated Parmesan cheese
• 1-2 tablespoons fresh parsley, chopped
• Kosher salt and black pepper, to taste

 

Instructions:

1. Cook the Tortellini:
   Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
2. Sauté the Mushrooms:
   While the tortellini is cooking, heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté for about 5 minutes, stirring occasionally, until golden brown.
3. Add the Garlic:
   Stir in the minced garlic and cook for another 30-60 seconds until fragrant.
4. Combine Everything:
   Reduce the heat to medium-low and add the remaining 2 tablespoons of butter. Once melted, add the drained tortellini and Parmesan cheese. Stir gently to combine, allowing the cheese to melt and coat the pasta.
5. Season and Serve:
   Season with salt and black pepper to taste. Sprinkle with fresh parsley and serve immediately. Enjoy!  

Notes:

• This dish pairs well with cheese- or spinach-filled tortellini.
• You can substitute tortellini with ravioli for a variation.
• If you prefer a lighter option, try using extra virgin olive oil instead of butter.

 

Nutrition

Calories: 586 kcal | Carbohydrates: 64 g | Protein: 27 g | Fat: 25 g | Saturated Fat: 13 g | Cholesterol: 95 mg | Sodium: 1031 mg | Potassium: 398 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 855 IU | Vitamin C: 1.8 mg | Calcium: 483 mg | Iron: 2.7 mg

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1. Can I use frozen tortellini instead of fresh?

Absolutely! Frozen tortellini works just as well. No need to thaw them—just toss them in with the sauce straight from the freezer. It’ll be just as delicious!

2. What types of mushrooms work best for this dish?

White mushrooms or baby Bella are perfect for this recipe. But if you’re feeling fancy, feel free to experiment with others like cremini or portobello. They’ll all bring a nice, earthy flavor to the dish!

3. Can I make this recipe vegetarian-friendly?

Yep! This recipe is already vegetarian. If you want to make it even heartier, you can swap in veggie broth instead of chicken broth, or add some spinach for extra greens!

4. Can I prepare this ahead of time?

While it’s best fresh, you can prep the ingredients ahead of time. Cook the tortellini and sauté the mushrooms separately, then combine them with the sauce when you’re ready. Easy peasy!

5. How should I store and reheat leftovers?

Leftovers keep well in the fridge for up to 3 days. To reheat, just warm it up in a skillet on low heat, adding a splash of water or broth to loosen up the sauce. You can also microwave it, but remember to stir in between to avoid drying it out!