Portobello Mushroom Tortellini

by Desirea Packard

Portobello Mushroom Tortellini

Ingredients:
1 1/2 pound cheese tortellini
3 large portobello mushrooms
1/4 cup white wine (can substitute white grape juice)
parsley
garlic
3/4 pound alfredo pasta sauce
salt and pepper
1/2 cup grated Parmesan cheese

Instructions:
Bring pasta to a boil, cook for 8 to 10 minutes until done; drain. Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps. In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms, saute for 5 minutes or until cooked through. Remove skillet from heat and slowly add alfredo sauce, stirring to blend; season with salt and pepper. Separate hot pasta into servings and spoon sauce over pasta. Garnish with cheese.