Garlic Parmesan Tortellini Pasta (Print)
Tender tortellini coated in buttery garlic Parmesan sauce with a touch of cream and fresh herbs.
# Ingredients:
→ Cheese-Filled Pasta
01 -
567 g fresh tortellini
→ Creamy Garlic Parmesan Sauce
02 -
28 g unsalted butter
03 -
1 tablespoon minced garlic
04 -
16 g all-purpose flour
05 -
240 ml nonfat milk
06 -
240 ml heavy cream
07 -
50 g freshly grated Parmesan cheese
→ Finishing Touches
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Chopped fresh parsley, for garnish
# Steps:
01 -
Bring a large pot of salted water to a boil. Add fresh tortellini and cook according to package instructions. Drain thoroughly and set aside.
02 -
In a sauté pan over medium heat, melt unsalted butter. Add minced garlic and sauté for 30 seconds until fragrant. Stir in all-purpose flour and cook for 2 minutes to develop a lightly golden roux.
03 -
Gradually whisk in nonfat milk and heavy cream. Stir continuously for 3 to 4 minutes until the sauce thickens.
04 -
Remove the pan from heat. Gently fold in grated Parmesan, stirring until fully melted and smooth. Adjust consistency with additional milk or cheese if desired.
05 -
Season the sauce with salt and black pepper to taste. Add the drained tortellini, tossing gently to evenly coat with the sauce.
06 -
Divide the creamy tortellini among serving bowls. Garnish with chopped fresh parsley and serve hot.
# Additional Notes:
01 -
For a thicker sauce, incorporate cream cheese or a cornstarch slurry, or add reserved pasta water gradually, whisking until the ideal consistency is achieved.