This is another one of Iyer's fusion recipes. The tortellini get stired into a mushroom-y sauce of sour cream that's been seasoned with chilies, garlic, garam masala, and dill. I was a bit short on sour cream, so I also mixed in a bit of plain Greek yogurt to stretch the sauce a bit. I don't think I'd want to do it as an all-yogurt sauce, but the mix worked well.

Tortellini with Mushroom Cream Sauce

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1 Tbsp. canola oil
• 450g cremini mushrooms, chopped
• 6 cloves garlic, minced
• 2-4 dried red Thai, arbol, or cayenne chilies, gently pounded
• 400g light (3-5%) sour cream
• 1/4 c. plain Greek yogurt
• 3/4 tsp. coarse sea salt
• 1/2 tsp. Kashmiri garam masala
• 1/2 c. chopped fresh dill
• 425g cheese tortellini

Directions

1. Heat the oil over medium-high heat.
2. Add the mushrooms, garlic, and chilies and cook, stirring occasionally, until mushrooms release their liquid and start to brown (12-15 minutes).
3. Add the sour cream and yogurt and reduce heat to medium-low.
4. Add the salt and garam masala, cover pan, and cook, stirring occasionally for another 15 minutes.
5. Meanwhile, bring a large pot of water to a boil and cook the tortellini according to package directions.
6. When the sauce is done simmering, stir in the dill and remove from heat.
7. Drain the pasta and add it to the sauce.