An ideal and simple pasta dish – simple enough to make on an ordinary weeknight, yet it possesses a flavor like pasta from an extravagant Italian eatery.

Asiago cheddar is extremely delightful and ideal for cheddar tortellini. Also, garlic makes everything better!

I like to utilize (and very prescribe) the refrigerated sort of tortellini. For this formula, I purchased a 20 oz sack of tortellini, and utilized 1/2 of the pack – which leveled with to 2 and 1/2 measures of uncooked tortellini.


Also try our recipe : PORTOBELLO MUSHROOM BACON #mushroom #vegetarian

Ingredients :
  • 10 oz tortellini (refrigerated kind - half of 20 oz bag)
  • 1 teaspoon olive oil
  • 1/2 tablespoon butter
  • 5 garlic cloves , minced
  • 1 cup heavy cream
  • 1/2 cup vegetarian no-chicken broth or chicken broth
  • 1 cup Asiago cheese shredded
  • 1/4 teaspoon salt approximately, to taste
  • fresh parsley chopped

Instructions :
  1. Cook tortellini according to package instructions, rinse with cold water and drain.
  2. Heat olive oil and butter on medium heat in a large skillet, add minced garlic and cook for about 1 minute on medium heat, stirring, without burning.
  3. Add vegetarian broth and heavy cream to the skillet with cooked garlic. Bring to boil, stirring. 
  4. Once the liquids are boiling, immediately add cheese, reduce heat to medium simmer, and keep stirring everything together, on medium simmer, until cheese melts - about 1 minute. Note: If the cheese lumps - increase heat and keep stirring at all times, until it melts. 

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