Garlic Parmesan Tortellini (Printable Version)
Pillowy tortellini swimming in Parmesan garlic sauce—throw it together fast for a laid-back and tasty Italian meal.
# What You'll Need:
→ Cheese Stuffed Pasta
01 -
567 g tortellini, fresh
→ Garlic Parm Cream Sauce
02 -
28 g plain butter
03 -
1 tablespoon chopped garlic
04 -
16 g regular flour
05 -
240 ml skim milk
06 -
240 ml cream, heavy
07 -
50 g grated Parmesan (fresh)
→ Final Extras
08 -
Salt as you like
09 -
Pepper, fresh or ground, as you like
10 -
Fresh parsley, chopped, to top
# Step-by-Step Guide:
01 -
Spoon creamy tortellini into your bowls. Top with some parsley and enjoy right away while it’s hot.
02 -
Test your sauce and toss in a pinch of salt and pepper if you like. Drop in your cooked tortellini. Gently turn it around so every piece gets a coat.
03 -
Take the pan off the burner. Sprinkle in the Parmesan. Keep stirring so it all melts in. Want the sauce looser? Add a splash of milk. Want it cheesier? Go for extra cheese.
04 -
Now slowly pour in the skim milk and cream. Don't stop stirring. Just keep going for 3 or 4 minutes, until you notice it getting thick.
05 -
Drop the butter in a sauté pan on medium. Once melted, toss in the garlic and let it hang out for about half a minute. Now, add the flour and let it cook for another couple of minutes—it'll get a little golden.
06 -
Fill a big pot with salty water and get it boiling. Toss the fresh tortellini in and cook as the bag says. Drain it and set it aside for now.
# Additional Notes:
01 -
For a thicker, richer sauce, you can toss in a bit of cream cheese and stir until it's smooth. If the sauce is too thin, try drizzling in just a tad of the water you cooked your pasta in. You could also whisk a teaspoon of cornstarch with some cold water before mixing it in and letting it bubble for a bit until it thickens up.