Taste Republic

Creamy Honey Parmesan Gluten-Free Tortelloni 🍯🧀🍝
Creamy, cheesy, a little sweet... and yes, it’s every bit as delicious as it sounds. The best part? It’s incredibly easy to make!

Ingredients
- 1 package Taste Republic Gluten-Free Tortelloni
- 1 tbsp butter
- ⅓–½ cup caramelized onions
- 1–2 tsp minced garlic
- 1½ tbsp honey (plus more to taste)
- 1½ tbsp dark soy sauce
- A splash of lemon juice
- 600 mL heavy cream
- 130 g grated Parmesan
- 5–6 tbsp flour
- Chili flakes, to taste

Instructions
- Cook the tortelloni according to the package directions.
- In a large pan, melt the butter. Add the garlic and cook for 30 seconds, then stir in the caramelized onions.
- Add the honey, soy sauce, and a splash of lemon juice, stirring to combine.
- Sprinkle in the flour and cook for 1–2 minutes.
- Slowly whisk in the heavy cream until smooth, then stir in the Parmesan until melted.
- Add the cooked tortelloni and toss until coated. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
- Finish with chili flakes and enjoy!

🤍 Save this one for your next pasta night!

Kinda chic to eat gluten-free... even when you don’t have to. 😉

The only rule for pasta night? Everyone eats 🫵🍝 Luckily, our pasta’s always gluten free AND delicious 😌💅 Go ahead... load up that plate 👀

Comfort food just got an upgrade. 🥩🧀🍝 Our Four Cheese Tortelloni paired with juicy steak bites is the perfect balance of rich, cheesy, and savory.

Ingredients:
- 1 package of Taste Republic Four Cheese Tortelloni
- Olive Oil
- 1 tbsp cajun seasoning
- 1.5 lbs steak
- 2 tbsp butter
- 4 cloves of garlic
- 1 cup of beef stock
- 1 ½ cups of heavy cream
- 2 oz Velveeta cubed
- 1 cup parmesan cheese
- fresh basil to serve

How to make it:
- In a large pan over medium heat, add cajun seasoning steak bites, butter and garlic and cook undisturbed for 2 minutes to develop a crust. Flip and cook another 2 minutes.
- Remove steak from the pan.
- In the same pan over medium-low heat, add remaining 1 tbsp butter and garlic. Cook until fragrant, about 30 seconds.
- Add beef stock and increase heat to medium. Simmer 5–7 minutes until slightly reduced.
- Meanwhile, cook tortelloni according to package instructions. Drain.
- To the sauce reduce heat to low, then add heavy cream and stir to combine.
- Add cubed Velveeta and whisk until fully melted and smooth.
- Simmer about 5 minutes until slightly thickened, then stir in parmesan until melted.
- Add tortellini to the sauce and stir to coat.
- Remove from heat and top with steak bites and fresh basil before serving.