Tortellini with Walnut Cream Sauce
An amazing vegetarian pasta with walnuts as the secret ingredient in the cream sauce. Great for a dinner party.
Ingredients
Serves: 4
- 540g cheese tortellini
- 1/2 cup red capsicum, julienned
- 3 cloves garlic, minced
- 125g butter
- 2 cups (500ml) thickened cream
- 1/4 cup ground walnuts
- 2 teaspoons dried basil
- 1 tablespoon thinly sliced spring onion
Directions
Preparation:15min ›
Cook:12min ›
Ready in:27min
- Prepare tortellini according to packet directions.
- Meanwhile, in a frypan, saute red capsicum and garlic in butter until tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through.
- Drain tortellini, add to sauce and toss to coat. Serve with your favourite garnish.
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Reviews and Ratings
Global Ratings:
(24)
Reviews in English (16)
I followed the recipe exactly, minus the walnuts. I served sliced Italian sausage on the side, and garlic bread. This was sooooooo good, and my husband loved it too. I will be adding this to my regular menu! - 15 Jun 2006 (Review from Allrecipes USA and Canada)
Although this recipe is similar to so many others that I have tried from this site, there was something about it that I found it to be tooo rich. I couldn't eat alot (and luckily, it doesn't make alot). It wasn't bad, and it had taste but I'm not sure if I will make this one again. I added some green bell peppers and some fresh sliced mushrooms. Perhaps the addition of grilled chicken strips? Or maybe the use of half and half or even less whipping cream? Or maybe, you just have to have a love for tortellini to like this. As for us, my daughter and I barely finished our plates and my boyfriend helped himeself to leftovers in the fridge instead of trying this. - 10 Sep 2002 (Review from Allrecipes USA and Canada)
I did not follow the recipe exactly. I added chicken. & parmesan cheese into the sauce (alot of It). I made homemade garlic bread along with it. It turned out AMAZING. very filling. WILL DEFINITLY DO AGAIN - 25 Apr 2010 (Review from Allrecipes USA and Canada)
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