Creamy Mushroom Tortellini Alfredo

Ingredients

• 1 tablespoon olive oil
• 1 package refrigerated cheese tortellini , 20 ounce
• 8 tablespoons butter , divided
• 2 packages sliced baby portobello mushrooms , 8 ounce
• 0.5 cups finely chopped onion
• 2 cloves garlic , minced
• 2 cups half-and-half
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons garlic powder
• 1 pinch cayenne pepper
• 0.75 cups grated Parmesan cheese
• 0.5 teaspoons chopped fresh thyme , or to taste

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.