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“This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Barilla, but all my opinions are my own. #pmedia #JoytotheTable http://cmp.ly/3/8vNxcO.”
The holidays are fast approaching and I am just going to be dead honest. I am not feeling the Martha Stewart love right now. Despite all the help from my amazing Cozi Organizer, I am behind and Momma aint happy. In fact I think my kids have been hiding from me the last couple of days because I haven’t seen them. When it gets crazy like this and I am baking, etc, the last thing I want to think about is dinner. I want to pick up the phone and order in. But then my little angel that sits on my shoulder says “Bobbie now you know you don’t have money to order delivery.” And then I start thinking about cooking but then the devil that sits on my other shoulder will say ” Dinner? Aint nobody got time for that!” So what is a girl to do when the angel and devil is fighting? Easy, head over to Safeway and buy some Barilla Pasta to make a quick and easy dinner in a snap. Tomorrow we will call the little men in white coats about the fact that I am seeing people on my shoulders.
Thankfully Safeway is having a promotion on Barilla Tortellini ( $.75 off the purchase of ONE (1) package of Barilla® Tortellini) so not only am I getting dinner but I am saving money. Win-Win. One of our favorite quick meals is Tortellini with Brown Butter, Sage, and Mushroom sauce. The sauce is super easy to make and is done when the pasta is. So in about 15 minutes I have a delicious meal on the table and happy kids because Mom is smiling and not crying over dinner anymore.
Ingredients:
1 Bag of Tortellini Pasta
1 stick of butter
1 6 oz can of mushrooms
1/2 cup of Whipping Cream
1/2 cup of Parmesan Cheese
1/2 teaspoon of sage ( more if you want a stronger flavor)
Salt and Pepper to taste
Directions:
Brown your butter. This is a tricky thing because it will burn in a matter of seconds. You will be singing the song of your people while it is turning this beautiful brown color and then you will be crying because “poof” it turned black. My recommendation is to brown it until the edges started getting brown and then remove it from the stove. The heat will still be there, allowing it to brown more but not so much that it will burn.
Pour your butter into a heat proof container and set to the side. Drain your mushrooms making sure you get all of the liquid out. Then dump them into the pan and let them saute for about 4 minutes. Seriously, 4 minutes is enough. There is no need to cook them until they are shriveled :).
Add your whipping cream and cook for about another 4 minutes or until it is hot and bubbly!
Next add your parmesan cheese and cook until the mixture is thick, bubbly and creamy.
Add your sage, salt and pepper. Continue cooking for about 5 to 6 minutes until sauce is thick, creamy and the flavors are well incorporated.
To serve- Place tortellini in a pasta bowl and top with sauce. You can add a little fresh parsley if desired.
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