Tortellini in mushroom and walnut sauce

• 3 lb tortellini, cooked according to package dirrection
• 1/4 cup extra virging oil
• 16 oz mushrooms, sliced
• 1/2 cup walnut, chopped
• 2 1/2 cup heavy whipping cream
• 1/2 tsp black pepper
• 3 cup freshly grated Parmesan cheese
• 1 parsley

1. Heat olive oil in a large skillet over medium heat, saute mushrooms and walnuts( you can add a garlic if you like) until mushrooms are golden brown.
2. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened.
3. When cream stop simmering, turn heat to warm.
4. Add pepper and Parmesan cheese; stir until sauce is smooth.Do not boil.
5. Drain pasta and place on a serving plate, pour sauce over pasta.
6. Granish with parley.
7. Searve immediatly.

tortellini, extra virging oil, mushrooms, walnut, heavy whipping cream, black pepper, freshly grated parmesan cheese, parsley

Taken from cookpad.com/us/recipes/331932-tortellini-in-mushroom-and-walnut-sauce (may not work)