TORTELLINI WITH CREAMY GARLIC PARMESAN SAUCE #Tortellini #Creamy #Garlic #Parmesan #Sauce #Dinner #Lunch #Vegan #easyrecipe #Deleciousrecipe

I think if I had to choose, Italian would be my favorite food of all time, and Fettuccine Alfredo would definitely top the list. I finally mastered the art of Alfredo at home a number of years ago, and I started making it a lot. Probably a little too much. It’s probably been a couple of years since I’ve made it at home, and I finally decided it was time, but with a garlicky twist.

To keep this Creamy Garlic Parmesan Tortellini a tad bit lighter, I combined equal parts nonfat milk and heavy cream, along with a lot of garlic and fresh Parmesan. The result was an ultra creamy and delicious meal that took less than 20 minutes to make.

The sauce and tortellini are cooked separately to keep the pasta from getting too mushy.  Once the sauce is cooked, the fresh, hot tortellini are tossed with it, and some fresh cracked black pepper and chopped parsley to add another dimension of flavor.


  • 1-20 oz package Fresh Tortellini or 2- 9 oz
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 2 tablespoons all-purpose flour
  • 1 cup nonfat milk
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan Cheese


  1. Cook Tortellini in a pot of boiling, salted water, according to package directions.
  2. Melt butter in a saute pan and add garlic. Cook for about 30 seconds, add flour and cook for 2 minutes, until it starts to turn a golden color.
  3. Whisk in milk and heavy cream and cook, stirring constantly, until mixture starts to thicken (about 3-4 minutes).
  4. Remove pan from heat and gently stir in the freshly grated Parmesan, stirring constantly until completely melted. Add more milk or more cheese as need until you are happy with the consistency.
  5. Taste and season with salt and pepper as desired.
  6. Toss Tortellini in the sauce and divide into bowls.
  7. Garnish with chopped parsley. Serve immediately.
  8. see more instruction here :

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