Tortellini and stroganoff with mushrooms

Ingredients:

• 450 g frozen tortellini with meat filling
• 2 tbsp (30 g) butter
• 350 g cremini mushrooms, coarsely chopped
• 2 medium shallots, chopped
• 2 tsp paprika
• 2 tsp chopped thyme
• 1 tbsp tomato paste
• 1 cup beef broth
• 1/2 cup heavy cream
• Chopped parsley for garnish

Preparation:

1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Reserve 1/4 cup of the pasta cooking water and discard the rest.
2. Melt the butter in a large skillet over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until softened, 4 to 5 minutes. Increase the heat to medium and cook until the mushrooms begin to brown, 1 to 2 minutes. Season with paprika, thyme, 1/4 teaspoon salt, and a few grinds of pepper.
   
   Move the mushrooms to the edge of the pan and add the tomato paste to the center; cook, stirring, until darkened, about 1 minute. Stir the tomato paste into the mushrooms, then add the beef broth and heavy cream. Simmer over low heat until the sauce thickens slightly, about 2 minutes.
3. Add the tortellini to the sauce and stir, adding the reserved cooking water if needed to thin it out. Garnish with parsley.
   
   Recipe tortellini with pumpkin Alfredo sauce.