Mushroom tortellini with truffle goat cheese
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4 people
.40-.50 lb- truffle goat cheese (I use Cypress Groves Truffle Tremor)
1 box of mushroom tortellini**
1/2 cup of walnuts pieces
3 large handfuls of baby spinach
1 small box of sliced button mushrooms
2-3 Tablespoon of unsalted butter
1/3 cup of grated Parmesan cheese
3 garlic cloves, minced
1/2 cup of pasta water
splash of dry white wine
2-3 teaspoon Worcestershire sauce
1/4 teaspoon nutmeg
Salt and Pepper
Pull out the cheese before you begin and let soften to room temperature.
Bring a large pot of salted water to a boil. Cook the tortellini according to package directions, reserving at least 1/2 cup of pasta water. Set aside.
While the pasta cooks, in a large skillet over medium high heat, heat the olive oil. Add walnut pieces and salt. Let cook for about 4 minutes, turning them every so often. Leave the oil in the pan and remove walnuts to a small plate.
Add 2 Tablespoon of butter, let melt, add the rinsed and drained mushrooms to skillet. Then add the Worcestershire sauce, white wine, salt & pepper and garlic. Stir the mushrooms to evenly cooked and fragrant, about 5 minutes.
Add the goat cheese and let melt while stirring the mushrooms around the pan. Add pasta water slowly getting the consistency you want the sauce to be. Add nutmeg and stir. Add grated Parmesan cheese to thicken the sauce and take off heat of burner. Taste and see if it needs more salt or if to thick add a little extra of the reserved pasta water. Add the tortellini to the skillet and stir everything together.
Add the spinach and stir, will quickly wilt, pour everything into serving bowls, top with walnuts.
Serve and enjoy immediately
This is a great recipe to experiment with, you might want more walnuts or use wild mushrooms. This is just a great base to start.
You can easily add another box of tortellini and there will be enough sauce. **