Creamy Blue Cheese & Mushroom Tortellini
Ingredients:
10 oz refrigerated or frozen cheese tortellini
1 tbsp olive oil
1 tbsp butter
8 oz mushrooms (cremini or white), sliced
2 garlic cloves, minced
½ cup heavy cream
½ cup crumbled DaneKo Danish Blue Cheese
Salt and black pepper, to taste
Optional: chopped parsley and grated Parmesan for garnish
Directions:
Cook the tortellini according to package instructions. Reserve a splash of pasta water, then drain and set aside.
In a large skillet, heat olive oil and butter over medium heat. Add mushrooms and cook until browned and softened, about 6–8 minutes. Stir in garlic and cook for 1 more minute.
Pour in the cream and bring to a gentle simmer. Stir in the crumbled blue cheese and whisk until melted and smooth. Season with salt and pepper.
Add the cooked tortellini to the skillet and toss gently to coat in the sauce. Add a splash of pasta water if the sauce is too thick.
Garnish with fresh parsley and Parmesan if desired. Serve immediately while warm and creamy.