Tortellini in Cream Sauce
This Tortellini in Cream Sauce combines cheese tortellini, asparagus and a creamy mustard sauce that is suitable for every mustard lover!
- 1 (16 ounce) package fresh cheese tortellini
- 2 tablespoons olive oil
- 1 bunch asparagus trimmed into 1-inch pieces
- 2 cups low-sodium chicken broth
- ¾ cup heavy cream
- 3 tablespoons Maille Dijon Mustard (or any kind of dijon mustard)
In a medium pot, cook tortellini according to packaged directions. Drain and then toss with 1 tablespoon olive oil to prevent pasta from sticking. Set aside.
While tortellini is cooking, heat 1 tablespoon olive oil in a medium skillet. Add asparagus and saute until tender, about 5-6 minutes. Remove from skillet and cover to keep warm. Set aside.
In same skillet, combine chicken broth, heavy cream, mustard, salt and pepper. Whisk together. Simmer for about 10-12 minutes, or until thickened.
Remove from heat and pour over tortellini. Add in asparagus and toss to coat. Serve immediately.
Serving: 1g | Calories: 244kcal | Carbohydrates: 4g | Protein: 4g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 181mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 686IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg