Ingredients for Tortellini With A Tomato Basil Cream Sauce
- 1 (19 ounce) package refrigerated cheese tortellini
- 1/4 cup fresh parsley leaves, chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 1 cup vegetable bouillon
- 1/2 cup fresh basil leaves, packed
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1 pint cherry tomatoes, halved
- 1 cup vegetable bouillon
- 1/2 cup fresh basil leaves, packed
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How to Make Tortellini With A Tomato Basil Cream Sauce
- Cook tortellini according to package directions. Set aside.
- Chop 1 pint of cherry or grape tomatoes into chunky pieces.
- In a blender, combine 1 cup of vegetable bouillon, 1/2 cup packed fresh basil leaves, 1/4 cup packed fresh parsley leaves, and 1/4 teaspoon black pepper. Blend until smooth.
- Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add 2 cloves of minced garlic and sauté until fragrant (about 30 seconds).
- Add the blended tomato mixture to the saucepan. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- In a separate non-aluminum skillet, heat 1/2 cup heavy cream over low heat. Bring to a slow simmer. Slowly whisk in the hot tomato sauce and 1/2 cup of grated Parmesan cheese.
- Gently stir in the cooked tortellini until well coated in the sauce.
- Serve immediately, garnished with fresh parsley and additional Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
16g
Fat
179g
Carbs
25g
