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Cheese Tortellini in Garlic Butter Sauce #vegan #recipevegetarian

The two tortellini and tortelloni are generally loaded up with cheddar or vegetable fillings. Tortellini could likewise be loaded up with a meat blend, yet tortelloni are less inclined to have a meat filling.

A simple, flavorful formula for Cheese Tortellini in garlic margarine sauce. Regardless of whether you need a hot hors d'oeuvre for a gathering or a delectable, soothing weeknight dinner alternative, twofold the clump since everybody is going to adore it! Utilize refrigerated or solidified cheddar tortellini; in any case, it's prepared in 15 minutes or less!

Despite the fact that I regularly buy low-sodium chicken stock and unsalted spread, this specific formula tasted a little off when I tried with those fixings.

In this way, in this one case I don't suggest the low-sodium alternatives. On the off chance that that is the thing that you have, simply add somewhat salt to the completed dish until it tastes flawless.

Tortellini and tortelloni have a similar essential shape. Notwithstanding, tortellini are littler (for the most part around 2 grams each by weight) and tortelloni are bigger (by and large around 5 grams each by weight).

Cheese Tortellini in Garlic Butter Sauce #vegan #recipevegetarian
Also try our recipe BAKED SOUTHWESTERN EGG ROLLS #vegan #recipevegetarian


  • 32 ounces chicken broth or vegetable broth, divided
  • 2 tablespoons cornstarch
  • 1 (16 ounce) package frozen cheese tortellini (see notes)
  • 4 tablespoons butter
  • 2 cloves garlic minced
  • 2 teaspoons dried basil
  • 1/4 cup Parmesan cheese for garnish
  • Fresh basil for garnish, optional


  1. In a large pot, bring 2 1/2 cups broth to a boil. Add cheese tortellini. Return to a boil and cook until the tortellini float to the top of the water, about 3 minutes. The internal temperature of a tortellini should be 165ºF. Drain completely.
  2. Meanwhile, whisk together remaining 1 1/2 cups broth with corn starch. In a large non-stick skillet, melt butter over medium-high heat until foaming. Stir in garlic and basil and cook 2 minutes.
  3. Add broth-cornstarch mixture and bring to a boil; simmer until the mixture thickens, about 2 minutes longer. Add the cooked tortellini to the skillet and toss to coat.
  4. Pour into a serving dish and garnish with Parmesan cheese and parsley, if desired.

Read more our recipe Balsamic Beet Salad #vegan #recipevegetarian

Source : bit.ly/2V5MYpj

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