Cheesy Tortellini In A Creamy Sauce
- 1 1/2 - 2 cups napa cabbage, chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 garlic cloves, minced
- 5 green onions, sliced thinly
- 2 tablespoons flour
- 1 cup vegetable broth (or chicken broth)
- 1/2 cup whole milk
- 1/2 cup creme fraiche
- 1/8 teaspoon nutmeg
- 1 (14 ounce) can artichoke hearts in brine, drained, chopped small (or one 12 oz. bottle marinated artichoke hearts)
- 1/4 cup pimiento, from jars, diced
- 1 cup grated parmesan cheese (or Romano or try half Parm and half cream cheese)
- 12 ounces fresh cheese tortellini (or 1 pound dry)
- salt and pepper
- parsley (to garnish, or dill leaves)
- Place the olive oil and butter in a large skillet and heat over medium heat. When the butter melts, add the garlic, sliced green onions and napa cabbage. Saute 5 minutes.
- Whisk the flour into the skillet and cook for about 1 minute. Whisk in broth, then the milk and creme fraiche. Heat till mixture just starts to bubble.
- Season with nutmeg and reduce heat to low.
- Stir in pimientos, artichoke hearts, and cheese. Season with salt and pepper to taste.
- Meanwhile, cook the tortellini in boiling salted water about 7-9 minutes(use directions on pkg.). While the tortellini is cooking, if the sauce starts to get too thick, add a little more milk to thin.
- Drain the tortellini, toss with the vegetable/cheese sauce. Sprinkle over parsley to garnish. Serve ritht away and pass additional cheese. Enjoy!
- Note:
- If you like, add some chopped chicken to please the meat eaters, and turn this into a main dish.
cabbage, olive oil, butter, garlic, green onions, flour, vegetable broth, milk, creme fraiche, nutmeg, pimiento, parmesan cheese, fresh cheese tortellini, salt, parsley
Taken from www.food.com/recipe/cheesy-tortellini-in-a-creamy-sauce-384231 (may not work)