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.
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
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Cook tortellini according to package instructions, rinse with cold water and drain.
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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.
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Add vegetarian broth and heavy cream to the skillet with cooked garlic. Bring to boil, stirring.
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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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Reduce to very low simmer, add salt. I usually add 1/8 teaspoon of salt, taste the sauce, and then add another 1/8 teaspoon of salt if needed. (Do not add all of 1/4 teaspoon of salt right away - taste first).
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If sauce is too thick, add more broth to thin it out.
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Add cooked tortellini, and continue to cook, constantly stirring, to thicken the sauce - for another minute.
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To serve, top each serving with finely chopped fresh parsley