Lemon Garlic Butter Tortellini with Pan-Seared Mushrooms

1.Bring a large pot of salted water to a boil and cook the tortellini according to package instructions until al dente. Reserve 1/4 cup of the pasta water before draining.

2.While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced cremini and shiitake mushrooms in a single layer.

3.Sear the mushrooms without stirring for 3-4 minutes until golden brown, then flip and cook for another 2 minutes. Season with salt and pepper, then remove them from the skillet and set aside.

4.In the same skillet, reduce heat to medium and add the butter and remaining tablespoon of olive oil. Once the butter is melted and foaming, add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

5.Whisk in the lemon juice, lemon zest, and the reserved pasta water to create a light, emulsified sauce.

6.Add the cooked tortellini and the seared mushrooms back into the skillet. Toss gently for 1-2 minutes until the pasta is thoroughly coated and heated through.

7.Remove from heat and stir in the grated Parmesan cheese and fresh parsley. Serve immediately with an extra sprinkle of black pepper.