Creamy Garlic Butter Tortellini (Print-Friendly Version)
Tortellini cloaked in a rich garlic butter sauce with Parmesan and a sprinkle of herbs.
# What You’ll Need to Make This:
→ Pasta
01 -
450 g fresh cheese tortellini
→ Sauce
02 -
4 tablespoons unsalted butter
03 -
5 garlic cloves, minced
04 -
1 cup heavy cream
05 -
0.5 cup grated Parmesan cheese
06 -
0.25 teaspoon red pepper flakes
07 -
0.25 teaspoon freshly grated nutmeg
08 -
0.25 cup reserved pasta cooking water
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
2 tablespoons fresh parsley, chopped
# How to Prepare:
01 -
Boil cheese tortellini in well-salted water following package instructions. Before draining, reserve 60 ml cooking water.
02 -
In a large skillet over medium heat, melt butter. Add minced garlic and red pepper flakes; sauté 1 minute until aromatic, ensuring garlic does not brown.
03 -
Pour heavy cream into skillet and bring to a gentle simmer. Gradually whisk in Parmesan until fully melted and smooth. Stir in nutmeg, salt, and freshly ground black pepper.
04 -
Add drained tortellini to the sauce. Toss gently to coat, loosening the sauce as needed with reserved pasta water for desired consistency.
05 -
Sprinkle with chopped fresh parsley and extra Parmesan if desired. Serve immediately while hot.
# Extra Tips:
01 -
For a lighter sauce, substitute half-and-half for heavy cream, noting the sauce will be thinner.
02 -
If nutmeg is unavailable, use 1/8 teaspoon ground cinnamon for warmth.
03 -
The sauce thickens upon standing. Stir in a splash of milk when reheating.
04 -
For additional protein, fold in sautéed shrimp or chicken before serving.