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This super creamy garlic Parmesan tortellini is pure comfort and a total crowd-pleaser any night of the week. The cheesy sauce hugs every bite and you can get it on the table in no time. It’s rich without being over the top and gives you all those cozy ‘fancy dinner’ vibes without any fuss at all.
The first time I tossed this together, I was just trying to use up stray tortellini and a little leftover cream. Now, everyone in my house asks for it on pasta nights and nobody ever guesses how easy it actually is.
Tasty Ingredients
- Fresh cheese tortellini: Hunt for plump pasta that feels firm so it can hold up in the sauce
- Unsalted butter: Offers a rich base and really soaks up the garlicky flavors
- Minced garlic: Fresh gives big flavor but pre-chopped garlic works, too
- All purpose flour: Helps turn your sauce thick and luscious
- Nonfat milk: Lightens things up and keeps cream from being too heavy
- Heavy cream: Adds that dreamy richness you want in every bite
- Freshly grated Parmesan cheese: Always grab a fresh wedge and grate it yourself for melty goodness
- Salt and black pepper: Brings all the flavors up a notch
- Chopped fresh parsley: Adds brightness and makes the dish pop with color
Ingredient Know-How
To get the best Parmesan, make sure it crumbles nicely and has a nutty smell. If you spot fresh pasta in the fridge section, grab it! It holds up better and tastes fresher every time.
Instructions Made Easy
- Finish and Mix:
- Now’s the time to taste your creamy sauce and tweak the salt and pepper. Dump the cooked tortellini right in, then gently fold so every piece gets a good coating.
- Get Cheesy:
- Take the pan off the heat and sprinkle cheese over your bubbling sauce. Stir until it’s all smooth and shiny – that’s the magic. Too thick? A splash more milk fixes it. Want extra gooey? Chuck in more cheese.
- Scoop and Top:
- Dish out your creamy tortellini while it’s hot. Sprinkle over chopped parsley right before serving for that fresh pop of green.
- Sauce Time:
- Slowly pour in the milk as you whisk like crazy to keep lumps away. Add your heavy cream and let it gently simmer for a few minutes until it gets thick enough to coat the back of your spoon.
- Boiling Pasta:
- Grab a big pot, fill with water, and salt it up. Once boiling, toss in tortellini and stir. Cook as the package says, drain well, and set aside so you don’t end up with a sticky pasta clump.
- Butter & Garlic Magic:
- Pop a sauté pan on medium. Toss in butter and let it melt. Add the garlic and cook till it smells awesome, about thirty seconds. Sprinkle in flour, give it a good stir for two minutes – you’ll end up with a roux (that’s just a fancy way to say flour gets cooked into butter).
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The best part? Every shell gets coated in that rich sauce so you get a perfect, cheesy bite. My niece still says it’s better than the pasta she ordered in Rome when we ate our way through Italy.
Storing Leftovers
Let any leftovers chill out until they’re not hot, then move into an airtight container. They’ll keep in the fridge for three days, easy. Warm them back up over gentle heat on the stove, adding a splash of milk or water so the sauce loosens up again. Skip the microwave if you can – it can make the sauce split.
Swaps and Substitutes
- No heavy cream? Go with milk for a lighter feel or half-and-half instead.
- No fresh tortellini? Grab frozen or dried pasta; just cook it a bit longer as needed.
- No dairy? Sub in plant butter and coconut milk plus a vegan Parmesan — still totally creamy, just no dairy.
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How to Serve It
This pasta is awesome all by itself or next to simple roasted veggies and crunchy salad. For extra comfort, serve some warm focaccia or garlic bread on the side. Fancy things up for guests with extra shaved Parm and lots of black pepper on top.
Recipe FAQs
- → Can frozen tortellini be swapped in for fresh?
Absolutely! Just boil the frozen kind as the package tells you, then mix it right into your sauce.
- → What's a simple way to thicken this sauce?
Try tossing in a bit of cream cheese, add some cooked pasta water, or stir in a little cornstarch mixed with water.
- → How do you warm up leftovers?
Best bet is to heat it low and slow on the stove, adding a splash of milk or cream to make it smooth again.
- → Any good herbs for topping?
Chopped parsley is the go-to, but basil or chives also make it taste super fresh.
- → Is there a sub for Parmesan that's close?
Grana Padano or Pecorino Romano give you that same salty, nutty vibe if you want to switch it up.