Tortellini With Basil Cream Sauce Recipes

TORTELLINI WITH TOMATO BASIL CREAM SAUCE

Steps:

• Gather the ingredients.
• Cook the tortellini according to package directions.
• In a bowl or measuring cup, combine the crushed tomatoes with the chicken bouillon granules, basil, minced parsley, and black pepper.
• Heat the olive oil over medium heat in a saucepan.
• Sauté the garlic in the olive oil.
• Add the crushed tomato mixture and bring to a simmer.
• Add the cream and bring to a gentle boil.
• Add the Parmesan cheese and stir well.
• Stir the drained tortellini into the sauce. Serve the pasta and sauce garnished with additional grated Parmesan cheese and fresh parsley.

CHEESE TORTELLINI WITH BASIL CREAM SAUCE

Steps:

• In a medium saucepan, sauté shallots and garlic in butter until softened.
• Add flour; cook and stir one minute.
• Stir in wine; cook one minute more.
• Slowly add cream, mixing until smooth. Add cheese; cook over medium heat until smooth and thick.
• Add fresh basil; mix well and pour over hot, cooked tortellini.
• Garnish with basil leaves.

TORTELLINI WITH TOMATO-CREAM SAUCE

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

TORTELLINI WITH A TOMATO-BASIL CREAM SAUCE

Steps:

• Prepare tortellini as directed on package.
• Chop tomatoes in chunky pieces.
• Blend bouillon with basil, parsley and pepper into the tomatoes.
• Saute the garlic in olive oil until just white.
• Add to the sauce and bring just to a simmer.
• When sauce is hot, add the cream to a non-aluminum skillet and bring to a slow boil and add the hot tomato sauce and cheese.
• Stir well and blend the tortellini into the pan of tomato basil cream sauce.
• Serve, topped with parsley and cheese.

MAKE-AHEAD TOMATO-BASIL TORTELLINI BAKE

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding peas to the boiling water for the last minute.
• Drain pasta mixture, reserving 1/4 cup of the cooking water. Mix cream cheese spread, pasta sauce and milk in same saucepan until blended. Stir in peppers, Parmesan and basil. Add pasta mixture and reserved cooking water; mix lightly.
• Spoon into 9-inch square baking dish sprayed with cooking spray; top with shredded cheese. Wrap tightly. Freeze up to 3 months. When ready to serve, refrigerate overnight to thaw.
• Heat oven to 350ºF. Bake casserole, covered, 1 hour or until heated through, uncovering after 45 min.

SUE'S SPICY TOMATO BASIL TORTELLINI

Steps:

• Cook pasta according to package directions; drain., Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 1 tsp. Italian seasoning, salt and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan. , In the same pan, add onion, habanero pepper, garlic and the remaining Italian seasoning and oil; reduce heat to medium. Cook and stir until onion is tender, about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes. Stir in cream; bring to a boil. Add tortellini, chicken and cheese; heat through. Top with basil to serve.

TORTELLINI WITH BASIL-CREAM SAUCE

Steps:

• 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.