Creamy Garlic Butter Tortellini
A delightful dish of cheese-filled tortellini enveloped in a rich creamy garlic butter sauce, perfect for busy weeknights.
Ingredients
For the Base
- 1 package cheese-filled tortellini You can use fresh or frozen tortellini.
For the Sauce
- 4 tablespoons butter For a lighter version, consider using olive oil or a plant-based butter alternative.
- 4 cloves garlic, minced Sauté carefully to avoid burning.
- 1 cup heavy cream Can be substituted with half-and-half or a non-dairy cream.
- 1/2 cup grated parmesan cheese Freshly grated is recommended.
- to taste Salt and pepper Season according to preference.
To Serve
- Fresh herbs (like parsley or basil) for garnish Basil, chives, or even arugula can add a fresh twist.
Instructions
Cooking the Tortellini
- Cook the cheese-filled tortellini according to the package instructions. Once cooked, drain and set aside.
Making the Sauce
- In a large skillet, melt the butter over medium heat until it begins to foam.
- Add the minced garlic to the skillet and sauté for about 1-2 minutes or until fragrant.
- Pour in the heavy cream, stirring well. Bring it to a gentle simmer while mixing occasionally.
- Stir in the grated parmesan cheese until fully melted and the sauce thickens slightly. Season with salt and pepper to taste.
Combining and Serving
- Add the cooked tortellini to the skillet, tossing to coat them in the creamy sauce evenly.
- Remove from heat, garnish with fresh herbs, and serve immediately.
Notes
For best results, taste and season while cooking. Save some pasta water if you need to loosen the sauce later. A sprinkle of extra parmesan on top can enhance the dish.