Creamy Vegetable Tortellini

Ingredients

Salt

to taste

Black pepper

to taste

Parmesan cheese

1/2 cup, grated

Heavy cream

1 cup

Cherry tomatoes

1 cup, halved

Mushrooms

1 cup, sliced

Garlic

2 cloves, minced

Onion

1 small, diced

Olive oil

2 tablespoons

Cheese-filled tortellini

12 ounces

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3 minutes.
4. Add the sliced mushrooms and halved cherry tomatoes to the skillet. Cook for an additional 5 minutes, or until the vegetables have softened and released their juices.
5. Pour in the heavy cream, stirring well to combine with the vegetables. Bring the mixture to a gentle simmer.
6. Fold in the cooked tortellini and season with salt and pepper to taste. Allow the dish to heat through, about 2-3 minutes.
7. Remove from heat and sprinkle with grated Parmesan cheese before serving. For an extra touch, drizzle with a little more olive oil or a sprinkle of fresh herbs.