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Creamy garlic Parmesan tortellini pasta is that weeknight comfort food that wins over everyone at the table. The velvety sauce clings to each cheese-filled bite and the whole thing comes together fast enough for even the busiest schedules. Rich but never too heavy this dish delivers cozy satisfaction and restaurant style flavor with minimal fuss.
The first time I made this I was just trying to use up leftover tortellini and a splash of cream. To my surprise it became my most requested pasta night recipe and no one ever guesses how simple it is.
Ingredients
- Fresh cheese tortellini: Look for plump pasta with sturdy seams for best texture
- Unsalted butter: Provides richness and carries garlic flavor
- Minced garlic: Fresh is best for punchy aroma but jarred works in a pinch
- All purpose flour: Thickens the sauce for a creamy coat
- Nonfat milk: Keeps things light and balances the heavier cream
- Heavy cream: Brings that luxurious richness every bite craves
- Freshly grated Parmesan cheese: Choose a wedge and grate it for ultimate melt and flavor
- Salt and black pepper: Season to taste and brighten the flavors
- Chopped fresh parsley: Brings color and fresh herbal lift
Ingredient Tips
When picking Parmesan always check for a crumbly texture and a nutty aroma. Fresh pasta from the refrigerated section usually has superior flavor and will hold its shape beautifully.
Step by Step Instructions
- Boil the Tortellini:
- Fill a large pot with water and add a generous sprinkle of salt. Bring it to a rolling boil. Add tortellini gently stir and cook following the package directions. Drain carefully and set aside making sure the pasta does not stick together.
- Melt and Sauté:
- Place a sauté pan over medium heat. Add unsalted butter and let it melt until just foamy. Stir in minced garlic and cook for about thirty seconds. The kitchen should start to smell fragrant but do not let garlic brown. Sprinkle in flour and use a wooden spoon to mix and cook for about two minutes. The mixture will thicken and form a pale golden paste called a roux.
- Build the Creamy Sauce:
- Slowly pour in nonfat milk whisking constantly to avoid lumps. Add heavy cream and keep stirring. Continue to cook for three to four minutes. The sauce should gently bubble and thicken enough to coat the back of a spoon.
- Melt in the Parmesan:
- Take the pan off the heat source. Sprinkle the freshly grated Parmesan slowly over the hot sauce. Stir well until cheese is completely melted giving a glossy finish. If the sauce seems too thick add a splash of milk. If you want it richer toss in extra cheese.
- Season and Coat the Pasta:
- Taste the sauce then season with salt and black pepper to your liking. Add the cooked tortellini to the pan. Gently fold everything together so each piece of pasta is bathed in creaminess.
- Serve it Up:
- Spoon the saucy tortellini into warm bowls. Scatter chopped parsley over the top for a burst of color and serve immediately while hot and melty.
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My absolute favorite part is how the sauce hugs each tortellini for a decadent bite. I always remember my niece declaring this was better than the pasta she had in Rome during our family vacation.
Storage Tips
Let leftovers cool to room temperature before transferring to an airtight container. Store in the fridge up to three days. To reheat use gentle heat on the stove top adding a splash of milk or water if the sauce gets too thick. Avoid microwaving on high which can make the cheese sauce separate.
Ingredient Substitutions
- No heavy cream: Use all milk for a lighter version or swap in half and half.
- No fresh tortellini: Dried or frozen pasta works too just adjust cooking times.
- Dairy free needs: Use plant based butter and coconut milk plus a vegan Parmesan for creamy results without dairy.
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Serving Suggestions
This garlic Parmesan tortellini shines as a main dish alongside simple roasted veggies or a crisp salad. For even more comfort serve with warm focaccia or garlic bread. If making it for a dinner party top with extra Parmesan shavings and some cracked black pepper for a beautiful finish.
Recipe FAQs
- → Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini works well; simply cook according to package directions before adding to the sauce.
- → How can I thicken the sauce further?
You can add a little cream cheese, a splash of reserved pasta water, or a cornstarch slurry for a thicker sauce.
- → What's the best way to reheat leftovers?
Gently reheat on the stovetop over low heat, adding a splash of milk or cream to restore a creamy consistency.
- → Which herbs pair well for garnish?
Chopped fresh parsley is classic, but basil or chives can also complement the creamy flavors nicely.
- → Can I substitute another cheese for Parmesan?
Grana Padano or Pecorino Romano can be used for a similar salty, nutty flavor profile.