1lb.cheese tortellinicooked and drained according to package directions
1lb.white button mushrooms
5Tbsp.unsalted butter
1/4cupshallotminced
1/2tsp.fresh thymechopped
1/4cupdry white wine
1/2cupchicken brothor vegetable broth for a vegetarian option
3Tbsp.chiveschopped
1/2tsp.lemon juice
Instructions
Preheat oven to 450 degrees. Wash, dry and cut the mushrooms into quarters. Arrange mushrooms in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast 15 minutes. Set aside.
In a saucepan over medium heat, melt 2 Tbsp. butter. Saute the shallots and thyme in the butter until soft. Stir in the wine, reduce heat to low and cook until almost evaporated. Add the broth and continue to simmer 2-3 minutes. Add the pasta and mushrooms and toss to coat.
Finish by stirring in the remaining 3 Tbsp. butter, chives, lemon juice and more salt. Serve warm.