Last night was one of those lazy, lazy Sunday nights for me. One of those where you try to soak in every ounce left of the weekend before it’s gone. One where you try to move slower in hopes that your sloth speed will slow down time.
I had just gotten home from hot yoga, taken a long hot shower, moisturized, and painted my nails. I was enjoying a glass of wine as I folded the week’s laundry and watched an episode of Grace & Frankie. I was centered and feeling accomplished but had no idea what to make for dinner.
I moseyed into the kitchen and started to peak around. I knew I wanted dinner to be easy, scrumptious, and cheesy. I often avoid dairy products or at least try to eat dairy in small doses but last night I felt like getting my cheese on!!
The decision was easy, I had Taste Republic Cheese Tortelloni in my freezer and just enough in my fridge to pull together a cheese sauce. Now, I usually never talk about making meals in 30 minutes because I find that to be an absurd concept!! Half of the blogs, recipes, videos, and shows I’ve seen that claim the meal only takes 30 minutes has a prep list that takes an hour itself!!!
Okay, so I exaggerated. But still. Most “30 Minute Meals” are not what they seem. This tortelloni, however, took me just about 30 minutes. And as soon as I started, though I had no intentions of blogging or sharing - I just wanted a quiet Sunday night meal, I knew this recipe was going to be a keeper.
To begin with, I added four of the most amazing ingredients into my pot: butter, olive oil, sweet onions, and garlic. I could smell those four ingredients cooking, day in and day out, for the rest of my life. Let me just tell you, my kitchen smelled spectacular from the get go! And so will yours!!
Then, after sautéing my garlic and onions until they were translucent and some a light golden brown, I added cream and roasted garlic broth and brought it all to a boil. You could definitely use chicken or veggie broth here as well but I really wanted to get the garlic flavor rolling strong.
Once boiling, I added my cheeses - asiago and gouda - turned the heat down to medium and stood there happily stirring away until all the cheese had melted. I then seasoned with salt and pepper to taste, added my cooked tortelloni, and kept stirring until the sauce was the thickness I desired.
It was relaxing. It was thoughtless. It was easy.
I prepared an enormous bowl for Ben and a more dainty one for myself, topping each off with finely chopped parsley. They were piping hot masterpieces just waiting to be devoured.
Seriously, this was one of the best cheese sauce pasta dishes I have ever had and/or made. I was supremely pleased with myself and that’s when I knew I just had to share!!
Today, in an effort to photograph the tortelloni, I warmed it up on the stove top and added some extra cream. You will need to do a bit of stirring to combine the new cream with the separated oils but it is doable, just have a little patience. I then added some fresh spring greens, tomatoes, and more finely chopped parsley on top.
Though I love the bright, vibrant, veggie filled version for these photographs, there is something so sweet and simple about good ol’ cheesy noodles.
Lick the Bowl - It’s Gluten Free,
P.s. If you are on a keto diet, I would highly recommend using this sauce on chunks of blanched cauliflower or broccoli!! I am quite certain it will be a divine combination :)
Cheesy Garlic Tortelloni
Yield: 5 filling servings (probably could feed 6 if you’re not greedy like me…)
18 oz Taste Republic Cheese Tortelloni (or any other fresh pasta or veggies)
1 oz butter
1 oz olive oil
4.50 oz minced garlic
5.25 oz sweet onion, medium diced
16 oz heavy cream
8 oz broth
5 oz asiago cheese
2 oz gouda
QS fresh parsley
Cook tortelloni according to package. I cooked mine 1 minute less than recommended to ensure it was al dente; this way it would not get mushy when combined with cheese sauce. Drain pasta when done and set aside until ready to use.
While pasta is cooking, make cheese sauce!! First, add butter, oil, garlic, and onion to a medium saucepan and place over medium-high heat. Saute until onions are all translucent and some are starting to turn golden brown.
Pour in heavy cream and broth of your choice and bring entire mixture to a boil.
Stir in cheeses and then turn heat down to medium. Continue stirring until cheese has melted. Mixture will still be bubbling around the edges.
Add cooked tortelloni to cheese sauce and stir over medium-low heat until sauce is the consistency you would like it. It is okay if the sauce seems thinner than a roux, it should be. First off, it has no flour and secondly, it will thicken as it begins to cool. See, I got your back!
Serve up cheesy tortelloni, top with fresh parsley, greens, tomatoes, or even meat if you desire, curl up on the couch, and let your soul bath in that luscious cheese sauce.