Classic Italian Funghi Tortelli with Creamy Alfredo Sauce

12th October 2016
Prep time
Cook Time


Take this list with you to any of our 8 supermarkets:
  • 1 Packet
    Carrefour Fresh Porcini Mushrooms Tortelli
  • 2 Tablespoons
    Unsalted Butter
  • 3 cloves
    garlic, minced
  • ¼ Tablespoons
    Red Pepper Flakes, crushed
  • 2 Tablespoons
    All-Purpose Flour
  • 1 Cup
  • ½ Cups
    Fresh Cream
  • ¼ Cups
    Parmesan cheese, grated
  • Salt and Fresh Ground Black Pepper
  • 2 Tablespoons
    Fresh Parsley, chopped
  • Olive Oil


  1. In a large pot of boiling salted water, cook the tortelli until almost tender and drain. Add a little olive oil to stop them sticking and set aside.

  2. In a saucepan, melt the butter over medium heat, add garlic and red pepper flakes, and cook until fragrant. Whisk in flour until lightly browned.

  3. Then whisk in also the milk and fresh cream, and cook, whisking constantly, until slightly thickened.

  4. Stir in the Parmesan until melted. If the mixture is too thick, add more milk and season with salt and pepper. Stir in the cooked tortelli and combine. Serve warm, garnished with parsley for a taste of authentic Italy!