Tortellini with Tomato Cream Sauce
Photo adapted from Food.com
2 pkg(9 ounces) cheese tortellini, cooked
1-1/2 csliced fresh mushrooms (optional)
1/4 colive oil
1 can(s)(14 ounces) crushed tomatoes with herbs, drained
2 cheavy cream
2 tspgarlic powder with parsley
4 Tbspshredded or grated parmesan cheese
1chicken bouillon cube, mashed
How to Make Tortellini with Tomato Cream Sauce
- Cook mushrooms in hot oil for 2 to 3 minutes.
Blend bouillon, garlic powder, and
pepper into the tomatoes.
Add mushrooms 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 cream sauce.
Serve, topped with 1/8 cup Parmesan cheese.
Can top with 1/8 cup of fresh parsley, chopped. (optional)