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
- 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 :
- Cook tortellini according to package instructions, rinse with cold water and drain.
- 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.
- Add vegetarian broth and heavy cream to the skillet with cooked garlic. Bring to boil, stirring.
- 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.
Source : bit.ly/2G1IsQg
Read more our recipe : HEALTHY VEGAN BUFFALO CAULIFLOWER DIP #cauliflower #vegetarian
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