Tortellini Recipe: in Light Cream with Mushrooms
|Prep time||3 minutes|
The protein in this tortellini recipe is totally adaptable to whatever is left in your fridge: whether it's half a pound of tofu, sausage, hamburger--even veggie burgers--feel free to use what you have on hand to boost the protein power of this dish.
|1||pk||8-oz. tortellini (fresh, dried or frozen)|
|1||t||olive oil (light)|
|1⁄2||lb||tofu (leftover works great)|
|1⁄4||c||sour cream, low-fat|
|1⁄4||t||Adobo* (or salt)|
- Bring 2 quarts of water to a boil in a medium saucepan. When water boils, add tortellini and cook according to package directions, about 10 minutes. Next, slice the mushrooms into quarters and finely chop the parsley, if using. If using fresh garlic, chop it finely (otherwise, grab the jar of chopped ready-to-use garlic).
- Meanwhile pour oil into large skillet over medium-high heat. Add mushrooms and garlic and sauté for 2-3 minutes. Slice the tofu into small chunks (if needed), add to pan and continue to cook for 2-3 more minutes. Turn heat to low, add sour cream and parsley and keep warm until pasta is done.
- Drain tortellini and add to sauce. Top with additional black pepper and Adobo.