Creamy Asiago Cheese Garlic Tortellini

I like to use (and highly recommend) the refrigerated kind of tortellini. For this recipe, I bought a 20 oz bag of tortellini, and used 1/2 of the bag – which equaled to 2 and 1/2 cups of uncooked tortellini.

While any creamy cheese-based sauce is best served right after you make it, if you do have the leftovers – you can easily reheat the tortellini + Asiago cream sauce by adding a small amount of milk as you reheat the sauce on the stove top.

Enjoy your dinner!

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Creamy Asiago Cheese Garlic Tortellini

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients

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

Try a Mediterranean Chicken Orzo Recipe.

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. 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. 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).
4. Add cooked tortellini, and continue to cook, constantly stirring, to thicken the sauce - for another minute.
5. To serve, top each serving with finely chopped fresh parsley