Garlic Parmesan Tortellini Pasta (Print Version)
# 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
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add fresh tortellini and cook according to package instructions, then drain and set aside.
02 -
In a sauté pan over medium heat, melt unsalted butter. Add minced garlic and cook for 30 seconds until fragrant. Stir in all-purpose flour and continue to cook for 2 minutes, allowing the roux to turn lightly golden.
03 -
Gradually whisk in nonfat milk and heavy cream. Cook, stirring constantly, for 3–4 minutes until the sauce begins to thicken.
04 -
Remove the pan from heat. Gently fold in the freshly grated Parmesan, stirring until the cheese is fully melted. Adjust consistency by adding more milk or cheese if desired.
05 -
Taste the sauce and adjust salt and black pepper as needed. Add cooked tortellini, carefully tossing to coat each piece evenly.
06 -
Divide creamy tortilla mixture between serving bowls. Garnish each with chopped fresh parsley and serve immediately while hot.
# Notes:
01 -
To achieve a thicker sauce, gently whisk in cream cheese until melted, or stir in a small amount of reserved pasta water. Alternatively, combine a teaspoon of cornstarch with a bit of water, incorporate into the sauce, and simmer until desired consistency is reached.