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).
- 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
- 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.
- 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.
- 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.
- Pour into a serving dish and garnish with Parmesan cheese and parsley, if desired.
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