Mushroom Tortellini Alfredo

Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered stirring occasionally until the tortellini float to the top and are tender yet firm to the bite 2 to 3 minutes; do not overcook. Drain reserving some pasta water.

Meanwhile melt butter over medium heat in a large skillet. Add mushrooms and saute until tender and golden brown about 5 minutes. Reduce heat to low pour in 1 1/2 cups of cream and simmer stirring occasionally 4 to 5 minutes.

Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream 1 1/2 cups Parmesan cheese lemon zest nutmeg sea salt and pepper; toss until well incorporated.

Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly 1 to 2 remaining Parmesan and parsley.