Garlic Parmesan Tortellini (Print Version)

Soft tortellini is bathed in a rich garlic Parmesan sauce, creamy with butter and scattered with fresh herbs.

# Ingredients:

β†’ Stuffed Pasta

01 - 567 g chilled tortellini

β†’ Parmesan Garlic Cream

02 - 28 g unsalted butter
03 - 1 tablespoon minced garlic
04 - 16 g all-purpose flour
05 - 240 ml skim milk
06 - 240 ml thick cream
07 - 50 g Parmesan, freshly grated

β†’ Last Bits

08 - Salt as you like
09 - Pepper as you like
10 - Finely chopped parsley for sprinkling

# Steps:

01 - Spoon out the creamy tortellini into bowls. Toss some fresh parsley over the top and dig in while it's hot.
02 - Toss the pasta in the sauce. Add salt and pepper until it tastes good to you. Make sure every piece is coated nicely.
03 - Turn off your burner. Dump in the Parmesan and keep stirring until it's all creamy and melty. Thin it out with a splash more milk or cheese if you want.
04 - Slowly pour in both the skim milk and the cream while whisking. Keep it moving for a few minutes until it thickens up a bit.
05 - Warm up the butter in a pan on medium. Add garlic, give it about half a minute until you smell it, then sprinkle in the flour. Let that go for a couple minutes so it's just turning golden.
06 - Fill a big pot with salty water and get it bubbling. Toss in the tortellini and cook them however the package says. Drain well and put to the side.

# Notes:

01 - If you like your sauce thicker, you can throw in a bit of cream cheese, stir in a little cornstarch mixed with water, or just add some of the pasta water bit by bit while whisking until it’s how you want it.