- 1 clove garlic, minced
- 2 tablespoons oil
- 2 cups sliced mushrooms (combination of portabello, shitake, white or brown)
- 1/4 cup dry white wine
- 1 (10 ounce) package DI GIORNO Alfredo Sauce
- 1 (9 ounce) package DI GIORNO Portabello Mushroom Tortelloni
- Cook and stir garlic in oil in skillet on medium-high heat 1 minute. Add mushrooms and wine; cook 1 to 2 minutes or until mushrooms are tender. Reduce heat to medium-low. Stir in sauce; cook until thoroughly heated.
- Toss with hot pasta.