Description
This Garlic Parmesan Tortellini in Cream Sauce is a rich and creamy pasta dish featuring tender fresh tortellini coated in a luscious garlic-infused Parmesan cream sauce. Ready in just 25 minutes, it makes an easy yet elegant weeknight meal with a perfect balance of buttery, cheesy, and garlicky flavors to delight any pasta lover.
Ingredients
Scale
Pasta
- 1 – 20 oz package Fresh Tortellini (or 2 – 9 oz packages)
Sauce
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 1 cup nonfat milk
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
- Cook Tortellini: Bring a large pot of salted water to a boil. Add fresh tortellini and cook according to package directions, usually 3-5 minutes, until tender. Drain and set aside.
- Prepare Garlic Roux: In a sauté pan over medium heat, melt the butter. Add minced garlic and cook about 30 seconds until fragrant, careful not to burn. Stir in all-purpose flour and cook for 2 minutes until golden, forming a roux.
- Add Dairy: Gradually whisk in nonfat milk followed by heavy cream, stirring constantly. Cook for 3-4 minutes until sauce thickens and coats the back of a spoon.
- Incorporate Parmesan: Remove pan from heat and slowly stir in freshly grated Parmesan cheese until melted and sauce is smooth. Adjust thickness by adding more milk or cheese if needed.
- Season: Taste sauce and season with salt and freshly ground black pepper to preference.
- Toss Tortellini in Sauce: Add cooked tortellini into the sauce and gently toss until fully coated and heated through.
- Serve: Divide tortellini into bowls, garnish with chopped fresh parsley if desired, and serve immediately while hot.
Notes
- Using fresh tortellini yields the best texture and flavor, but frozen can be used if fresh is unavailable.
- Adjust the cream sauce thickness by adding more milk for thinner sauce or more Parmesan cheese for a thicker, richer consistency.
- To add more depth, consider adding a pinch of crushed red pepper flakes or fresh herbs like basil or thyme.
- Leftover sauce can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling.
- This recipe can easily be doubled for a larger crowd.
