Tortellini With Creamy Mushroom Sauce

• 1 lb tortellini
• 1/4 cup olive oil
• 1 1/4 mushrooms, thinly sliced
• 2 garlic cloves, crushed
• 1/2 cup dry white wine
• 10 ounces heavy cream
• 3 tablespoons fresh parsley, finely chopped
• parmesan cheese, for topping
• nutmeg, a pinch

1. Cook the pasta until al dente, drain and return to the pan to keep warm.
2. Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
3. Add garlic and cook for 1 minute.
4. Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
5. Add cream, nutmeg and parsley and stir to combine.
6. Cook for another 3-5 minutes, until the sauce has thickened slightly.
7. Season with salt and pepper.
8. Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
9. Enjoy!

tortellini, olive oil, mushrooms, garlic, white wine, heavy cream, fresh parsley, parmesan cheese, nutmeg

Taken from www.food.com/recipe/tortellini-with-creamy-mushroom-sauce-381530 (may not work)