Creamy Cheese Tortellini with Mushrooms and Capers in Lemon Butter Sauce
Description
This creamy cheese tortellini with mushrooms and capers in lemon butter sauce is a quick and flavorful pasta dish. Featuring tender cheese-filled tortellini, earthy mushrooms, tangy capers, and a bright lemon-butter sauce, it’s perfect for weeknight dinners or a cozy meal at home. Ready in under 30 minutes, this recipe balances richness and freshness with minimal effort.
Ingredients
Main Ingredients
- 12 oz cheese tortellini fresh or refrigerated
- 2 cups sliced mushrooms cremini or baby bella
- 3/4 cup chicken broth or vegetable broth for vegetarian option
- 3/4 cup capers rinsed
- 1/2 yellow onion chopped
- 2 slices lemon thinly sliced
- 1/2 stick butter
- 2 cloves garlic minced, or to taste
- 1/4 cup grated Parmesan cheese plus extra for serving
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1/4 tsp garlic salt adjust to taste
- 1/4 tsp black pepper freshly ground
Instructions
Cooking Steps
- Bring a large pot of salted water to a boil. Cook the cheese tortellini according to package instructions until al dente, then drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and chopped onion, sautéing until the onion is soft and golden, about 4-5 minutes.
- Add sliced mushrooms, capers, and lemon slices to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the mushrooms are tender.
- Pour in the chicken broth and stir in grated Parmesan cheese and garlic powder. Let the sauce simmer on medium heat for a few minutes until it thickens slightly.
- Add the cooked tortellini to the skillet and toss gently to coat with the sauce. Season with garlic salt, pepper, and dried basil to taste.
- Turn off the heat and let the dish rest for a few minutes to allow the sauce to cling to the pasta. Serve with extra Parmesan and garnish with parsley if desired.
Notes
- Use fresh or refrigerated tortellini for best results.
- Adjust garlic salt and pepper according to taste.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently with a splash of broth.