Easy Tortellini Alfredo
A creamy and comforting dish featuring tender tortellini enveloped in a rich Parmesan Alfredo sauce, perfect for family gatherings or a cozy weeknight dinner.
Ingredients
Pasta
- 1 package tortellini (fresh or frozen) Cheese-stuffed varieties work best.
Sauce Base
- 4 tablespoons unsalted butter A must for a rich, creamy base.
- 2 cloves garlic, minced Fresh garlic adds a fragrant kick!
- 1 cup heavy cream The key to that luxurious texture.
- 1 cup grated Parmesan cheese For a cheesy finish that binds it all together.
- to taste Salt and pepper Don’t forget to season!
Garnish
- to taste Chopped parsley Optional, for garnish.
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add the tortellini and cook according to the package instructions until they are al dente. Drain and set aside, saving a cup of the pasta water for later.
- In a large skillet over medium heat, melt the unsalted butter until it bubbles and releases a nutty aroma.
- Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, stirring to avoid burning.
Cooking
- Slowly add the heavy cream to the skillet, stirring constantly, and bring it to a gentle simmer.
- Gradually whisk in the Parmesan cheese until it melts into a creamy sauce. If too thick, add a little reserved pasta water until the desired consistency is reached.
- Add the drained tortellini to the sauce, gently folding to coat them. Season with salt and pepper to taste.
- Remove from heat, plate, and sprinkle with chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Can also be frozen for up to a month. Reheat gently on the stove over low heat, adding a splash of cream or reserved pasta water if needed.