Description
A creamy, comforting Garlic Parmesan Tortellini dish that combines tender fresh tortellini with a rich garlic butter sauce thickened with flour and enriched with heavy cream and Parmesan cheese. Perfect for a quick weeknight dinner or a cozy meal, garnished with fresh parsley for a burst of color and flavor.
Ingredients
Scale
Main Ingredients
- 1 (20 oz) package fresh tortellini or 2 (9 oz) packages
- 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
- Black pepper, to taste
- Chopped parsley, for garnish
Instructions
- Cook Tortellini: Bring a large pot of salted water to a boil and cook the fresh tortellini according to the package directions, typically 3-5 minutes until tender but firm. Drain and set aside.
- Sauté Garlic: In a sauté pan, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned.
- Make Roux: Sprinkle the all-purpose flour into the melted butter and garlic mixture. Cook, stirring constantly, for about 2 minutes until the flour turns a golden color, indicating the raw taste is cooked out.
- Add Dairy: Gradually whisk in the nonfat milk and heavy cream to the roux. Cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes.
- Incorporate Parmesan: Remove the pan from the heat and stir in the freshly grated Parmesan cheese, mixing until completely melted and the sauce is smooth. Adjust the sauce consistency by adding more milk or Parmesan cheese if desired.
- Season Sauce: Taste the sauce and season with salt and freshly ground black pepper to your preference.
- Toss Tortellini: Add the cooked tortellini to the sauce and gently toss to coat each piece evenly with the creamy garlic Parmesan sauce.
- Serve: Divide the sauced tortellini into bowls, garnish with chopped parsley for freshness and color, and serve immediately while warm.
Notes
- If the sauce isn’t thick enough, stir in a couple of ounces of cream cheese until melted for added creaminess.
- Add a few tablespoons of the reserved pasta cooking water to the sauce and simmer to use the natural starch to thicken it.
- For additional thickening, whisk together 1 teaspoon of cornstarch with 2 teaspoons of water and slowly incorporate into the sauce; simmer until thickened.
- Use freshly grated Parmesan for the best flavor and smooth sauce texture.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
