Tortellini En Cremosa Salsa Rosada Recipes

TORTELLINI IN CREAMY ROSé SAUCE

Steps:

• Mix cream cheese spread and milk until blended.
• Heat oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Stir in broth and pasta sauce. Bring to boil.
• Add pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cream cheese mixture; cook and stir 3 to 5 min. or until heated through. Cover; cook 5 min. or until pasta is tender, stirring occasionally.
• Stir in spinach; cook, covered, 1 min. or just until wilted. Top with Parmesan.

TORTELLINI EN CREMOSA SALSA ROSADA

Steps:

• Mezcla bien el queso crema y la leche.
• Calienta el aceite en una sartén grande a fuego medio. Agrega las cebollas y el ajo; cocínalos y revuélvelos 5 min. o hasta que estén tiernos pero crujientes. Incorpora el caldo y la salsa para espagueti. Déjalos hervir.
• Agrega la pasta; revuélvela. Pon la tapa; cocina la pasta a fuego medio 5 min. mientras la revuelves de vez en cuando. Agrega la mezcla de queso crema; cocínala y revuélvela de 3 a 5 min. o hasta que se termine de calentar. Pon la tapa; cocina todo mientras lo revuelves de vez en cuando durante 5 min. o hasta que se suavice la pasta.
• Incorpora la espinaca; cocínala tapada durante 1 min. o hasta que se suavice. Espolvoréala con el queso parmesano.

TORTELLINI ROSé (TORTELLINI WITH TOMATO CREAM SAUCE)

Steps:

• If opting for mushrooms: In a saucepan, over medium heat, saute mushrooms for 3 minutes; then add garlic and saute for 2 more minutes, then add pasta sauce and cook until heated through. Otherwise: In a saucepan, over medium heat, heat tomato sauce with garlic until heated through.
• Stir in cream, and remove from heat.
• Toss pasta in sauce until evenly coated.
• Sprinkle with cheese, to garnish.

TORTELLINI IN CREAMY ROSé SAUCE

Steps:

• In a medium saucepan over medium heat, add the olive oil and the onion. Cook for about 5 minutes, until the onion is translucent. Add the garlic and the red pepper flakes and cook an additional 2 minutes, until fragrant.
• Add the white wine, and simmer until most of the liquid is gone, about 4 more minutes. Pour in the pureed tomatoes and the Italian seasoning and bring the sauce up to a simmer. Cover with a tight-fitting lid, and let cook for 15 minutes.
• Meanwhile, bring a large pot of water to a boil for the tortellini. Cook according to the package. Set aside.
• Add the heavy cream and the parmesan to the sauce and stir well to combine.
• Toss the sauce with the tortellini and top with additional parmesan, chopped basil, and black pepper.

CHEESY BAKED TORTELLINI

Steps:

• Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.
• Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.