- 1 1/4 pounds cheese tortellini
- 1 (16 ounce) can diced tomatoes, drained
- 1 cup chopped fresh parsley, divided
- 5 tablespoons grated Parmesan cheese, divided
- 1 1/2 tablespoons dried basil
- 1/4 teaspoon ground black pepper
- 1 cube chicken bouillon
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1 cup heavy cream
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain and keep warm.
- Blend tomatoes, 1/4 cup parsley, 4 tablespoons Parmesan cheese, basil, pepper, and bouillon in a food processor until smooth. Set aside.
- Heat olive oil in a large saucepan over medium heat. Cook and stir garlic until softened and fragrant, about 1 minute. Pour in tomato-basil blend. Add salt; reduce heat to medium-low and let simmer 5 minutes. Pour in heavy cream; bring to a slow boil over medium-high heat. Reduce heat and let sauce simmer until thickened, 10 to 15 minutes.
- Pour sauce blend over cooked tortellini. Top with remaining 3/4 cup parsley and 1 tablespoon Parmesan.
06/11/2019
recipepes.com
tortellini with basil-cream sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
