2 packages (9 ounces each) cheese-filled tortellini 2 Tbs olive oil 1 lb fresh white mushrooms, sliced (about 5 cups) 1 tsp minced garlic 1 package (10 ounces) frozen green peas in butter sauce, slightly defrosted 1 jar (7 ounces) roasted red peppers, diced 3/4 tsp salt 1/8 tsp ground black pepper 1/4 cup grated Parmesan cheese
Cook tortellini according to package directions; drain; place in a large serving bowl; cover to keep warm. Meanwhile, in a large skillet heat oil until hot. Add mushrooms and garlic; cook, stirring frequently, until tender, 5 to 6 minutes.
Add peas, roasted peppers, salt and black pepper; cook, stirring occasionaly, until heated through, 2 to 3 minutes. Spoon over hot tortellini; sprinkle with Parmesan cheese.