Creamy Asiago Cheese Tortellini

Creamy Asiago Cheese Tortellini - tortellini smothered in a creamy Asiago cheese sauce, the recipe takes only 30 minutes from start to finish! Delicious, meatless pasta recipe. Perfect as is, or as a side dish to grilled meats.

Course Main Course

Cuisine Italian

Keyword cheese tortellini

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 552kcal

Author Julia

Ingredients

10 oz tortellini (refrigerated kind - half of 20 oz bag)
1 teaspoon olive oil
½ tablespoon butter
5 garlic cloves , minced
1 cup heavy cream
½ cup vegetarian no-chicken broth or chicken broth
1 cup Asiago cheese shredded
¼ 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.
Reduce to very low simmer, add salt. I usually add ⅛ teaspoon of salt, taste the sauce, and then add another ⅛ teaspoon of salt if needed. (Do not add all of ¼ teaspoon of salt right away - taste first).
If sauce is too thick, add more broth to thin it out.
Add cooked tortellini, and continue to cook, constantly stirring, to thicken the sauce - for another minute.
To serve, top each serving with finely chopped fresh parsley

Nutrition