Walnut and mushroom tortellini can be made in a flash. Tortellini is often found fresh in the grocery store and you can use just about any flavor for this recipe. I prefer cheese but mushroom or chicken tortellini would also work too. The trick to the thick and creamy sauce is reserving some of the bean liquid. It contains starch that helps the sauce coat the pasta so that every bite is as good as the last.
Walnut and Mushroom Tortellini
1 tablespoons olive oil
1/2 a yellow onion, finely diced
1 sprig fresh rosemary, leaves removed and finely chopped
3 garlic cloves, finely minced
1 pint sliced mushrooms
1 (15 oz) can cannellini beans, 1/4 of the liquid reserved
1 cup chicken stock
1/2 cup heavy cream
1 (20 oz) package fresh chicken or cheese tortellini
1/2 cup freshly grated parmesan
1/4 walnuts, toasted and coarsely chopped
Kosher salt and freshly ground black pepper, to taste*
chopped fresh Italian parsley for garnish, optional
Step 1: In a large pot of Dutch oven, heat olive oil over medium high heat. Add the onion, rosemary and minced garlic and cook until fragrant and onions appear translucent, about a minute. Then add the sliced mushrooms and cook for 5 to 7 minutes until they begin to turn brown.
Step 2: Pour in the cannellini beans with the reserved liquid, chicken stock and heavy cream and give it all a big stir. Bring the mixture to a low boil and let it simmer for 15 minutes.
Step 3: Meanwhile, place a large pot of water to boil and cook the tortellini according to the package directions.
Step 4: Add the cooked tortellini to the bean and mushroom sauce. Add the parmesan and season with salt and pepper. Stir the mixture until well combined. Allow the pasta to cook for another minute or two and then remove from the heat. Taste and adjust seasoning as necessary. Garnish with chopped walnuts and parsley
*you can substitute truffle sea salt for kosher salt.