Reviewed: Jun. 19, 2008

I omitted the parsley, and doubled the mushrooms. This was exactly what I needed tonight - quick, easy and tasty. I served it with garlic bread, and we enjoyed it alot. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jun. 10, 2008

Easy to make and had lots of flavor. My picky husband liked. Will keep in rotation.

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QMELTRI

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Reviewed: May 18, 2008

This was a delicious, easy recipe! It was easy to chop and saute the mushrooms while the water for the pasta boiled! I think that next time I might try white button mushrooms or crimini just to give it a different taste and make a low fat homemade alfredo sauce instead of a jarred one. However, the addition of wine and parsley makes the jarred sauce taste much more natural and tasty than just using it normally!

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Apr. 29, 2008

This was fine. For the amount of fat and calories I wish it was better. I'd recommend doubling the amount of mushrooms. I did make my own alfredo as I’ve never found one in a jar that I like. I think a vodka sauce would have been very good and a little healthier. Steamed broccoli also would have been a nice addition.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 17, 2008

Very, very nice dish. So easy to make. Nice balance between the pasta, the portobellos, and the white wine. Only change was to use dried parsley as it's so wasteful to buy a whole pkge of fresh for limited use. Will definitely do this one again.

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Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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Reviewed: Mar. 13, 2008

I loved this and so did my hubby. Next time I will double the sauce and add extra wine.

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Denver Dish

Cooking Level: Intermediate

Home Town: San Juan Capistrano, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Mar. 10, 2008

We loved this recipe! My husband and my one mushroom-loving son really enjoyed the mushrooms in it. My other two sons like the tortellini part, which says alot.

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ASAZW

Living In: Spartanburg, South Carolina, USA

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Reviewed: Jan. 30, 2008

My hubby and I loved this recipe! I will definitely make this again...and often!

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CARRIE6208

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Dayton, Ohio, USA

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Reviewed: Jan. 24, 2008

This was very good. We certainly enjoyed it. I will make it again. Very easy and quick to prepare too!

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marisa45

Living In: Sarnia, Ontario, Canada

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Reviewed: Dec. 10, 2007

This was nice and super fast and easy to make which is a huge plus on a weekday night, but I didn't find it that mind-blowing. Used regular mushrooms and a four-cheese sauce, and I used the same amount of sauce for half the pasta (so practically doubled the sauce) and it was by no means too much. I thought it tasted a little bland so I added some more herbs, a bit of nutmeg and garlic powder. With the improvements it still wasn't 'absolutely fabulous' but I did enjoy it with a glass of wine. Might make it again if I feel like totellini.

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Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

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Reviewed: Nov. 5, 2007

I've made this twice now, both times altering the ingredients slightly to accommodate my fridge... and both times equally delicious. The first time I only had button mushrooms, the second time I added in spinach and sun-dried tomatoes. Both times, I used Vodka sauce instead to make it a little healthier. It really is absolutely fabulous!

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raeanne

Cooking Level: Intermediate

Home Town: Albion, New York, USA

Living In: Glens Falls, New York, USA

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Reviewed: Oct. 7, 2007

We have to have this one at least every month. It's so easy and you don't need that many ingredients to get a gourmet tasting meal.

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UNRULYSIREN84

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Reviewed: Sep. 22, 2007

very good but my kids did not eat it.

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morgan

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Reviewed: Aug. 28, 2007

we love this recipe - quick easy and so yummy! the portobellos lend such a savory flavor to the cheesy tortellini. we've made this twice this month and my hubby is still craving it, so it looks like we will add it to the rotation.

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mermaid369

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2007

I loved this dish, as did my husband and kids. It was ready in 15 min. I used the quick and easy alfredo recipe and everything was so good together!

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Melissa

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Reviewed: Jul. 28, 2007

LOVE this! Perfect for an easy meal that tastes like you really worked at it. I use baby bella mushrooms, saute them in a little butter for awhile until they are really soft and then add the garlic, wine and parsley. I have used refrigerated alfredo and also made my own-both were great! (I too can't stand the jarred alfredo but the refrigerated is pretty good.) Thanks for a great recipe!

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JENNYLYN1

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2007

The first time I made this, we couldn't eat it...but it wasn't the recipe's fault. I had never used any jarred sauces and thought I would try one here. For heaven's sake, take a little extra time and make your own. As soon as I opened the jar, I knew we wouldn't enjoy it. The smell is absolutely disgusting...it reminded me of my baby's infant formula...you know that iron-rich fake milk smell? Needless to say, we tried again with a homemade sauce and it was superb. Do yourself a favor, unless you have experienced and liked (although I cannot fathom why) the jarred alfredo sauces (even the more expensive ones, which is what I bought, just to be sure), MAKE YOUR OWN ALFREDO SAUCE! You won't be disappointed...although you may be if you don't!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Jul. 17, 2007

This is very decadent

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R0cket5

Cooking Level: Intermediate

Home Town: Roseville, California, USA

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Reviewed: Jun. 20, 2007

I made this for 30 women at a bridal shower and they all just loved it. The alfredo sauce I choose to use was just the simple Rago Light Alfredo. I also did not measure out the wine I just added until I thought the smell was right. Thanks for the great recipe!

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Selina

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Reviewed: Jun. 12, 2007

Loved this. I don't like jarred alfredo sauces, so I took another reviewer's advice and, after sauteeing the mushrooms in the white wine, I added a TBSP of flour (or so) and let that cook a little. Then I added skim milk and a few TBSPs of half-and-half and let that thicken. MUCH lighter than alfredo and ABSOLUTELY YUMMY. Will definitely make this again!

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