Prep Time: 10 minutes
Cook Time: xx minutes
Total Time: xxx minutes
Yield: four servings
- 2 together with 1/2 cups tortellini (refrigerated kind) - 10 oz (half of xx oz bag)
- 1 teaspoon olive oil
- 1/2 tablespoon butter
- 5 garlic cloves, minced
- 1 loving cup heavy cream
- 1/2 loving cup vegetarian no-chicken broth (or chicken broth)
- 1 loving cup Asiago cheese, grated
- 1/4 teaspoon tabular array salt (approximately, to taste)
- fresh parsley, chopped
- Cook tortellini according to parcel instructions, rinse amongst mutual frigidness H2O together with drain.
- Heat olive crude oil together with butter on medium estrus inward a large skillet, add together minced garlic together with gear upwardly for close i infinitesimal on medium heat, stirring, without burning.
- Add vegetarian broth together with heavy cream to the skillet amongst cooked garlic. Bring to boil, stirring. Once the liquids are boiling, similar a shot add together cheese, trim down estrus to medium simmer, together with hold stirring everything together, on medium simmer, until cheese melts - close i minute. If the cheese lumps - increase estrus together with hold stirring at all times, until it melts. Reduce to real depression simmer, add together salt. I commonly add together 1/8 teaspoon of salt, gustation the sauce, together with and therefore add together some other 1/8 teaspoon of tabular array salt if needed. (Do non add together all of 1/4 teaspoon of tabular array salt correct away - gustation first). If sauce is also thick, add together to a greater extent than broth to sparse it out.
- Add cooked tortellini, together with piece of job on to cook, constantly stirring, to thicken the sauce - for some other minute.
- To serve, lead house each serving amongst finely chopped fresh parsley