Barilla® Collezione Three Cheese Tortellini with Porcini Mushrooms

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Ingredients 6 Servings



  • 1   bag Barilla® Collezione Three Cheese Tortellini               
  • 1   cup heavy cream
  • 1   cup Parmigiano-Reggiano cheese, grated
  • 2   tablespoons extra virgin olive oil
  • 1   clove garlic, sliced thin
  • 1   ounce dry Porcini mushrooms, reconstituted in 2 cups of cold water for 1 hour, roughly chopped (retain mushroom water)              
  • 1   ounce Italian parsley, chopped, divided
  • 1   tablespoon butter
  • Salt and black pepper to taste
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  • In a small pot boil cream. Turn heat off, stir in cheese, season with pepper and whisk well until smooth.

  • Bring a large pot of water to a boil and cook pasta according to package directions. 
  • Meanwhile in a skillet sauté garlic with olive oil for a minute, stir in mushrooms, brown for a couple of minutes, stir in 1 cup of mushroom’s water. Bring to simmer and season with salt and pepper. 
  • Drain pasta and stir in mushroom sauce.

  • Finish with butter and parsley. 
  • Place pasta in bowl, drizzle with cheese sauce and garnish with parsley.
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