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This cheesy garlic Parmesan tortellini is the weeknight comfort you crave. Every tender forkful is soaked in a silky sauce. You can whip it up in no time, even when you're totally slammed. There's a cozy vibe here, but it's never too heavy. You get that fancy, restaurant-style taste without all the hassle.
The first time I made this, I was trying to use up leftover tortellini and a tiny splash of cream. Turns out, it’s become the dish everyone asks for, and honestly, nobody ever figures out how easy it is.
Tasty Ingredients
- Fresh cheese tortellini: Pick plump ones with tight seams for good bite
- Chopped parsley: Adds a bright pop of green and freshness
- Unsalted butter: Makes everything richer and helps the garlic shine through
- Salt and pepper: Bring out all the flavors, add as much or little as you like
- Heavy cream: The secret to making it really dreamy
- Parmesan (fresh grated): Grating a wedge gives the best melt and flavor
- Milk (nonfat): Helps balance the richness, keeps it light and smooth
- All-purpose flour: For thick, clingy sauce that covers every piece
- Garlic (minced): Fresh packs the most punch, but pre-chopped works too
Ingredient Know-How
Always go for Parmesan that smells nutty and breaks apart easily—crumbly’s good! Fresh tortellini (find it chilled at the store) tastes way better and holds up great when you cook it.
Simple How-To
- Plating and Garnish:
- Spoon the creamy pasta into bowls. Sprinkle on that chopped parsley for color and dig in while it’s hot and gooey.
- Mix In Pasta:
- Give your sauce a taste, add salt and pepper, and then toss in the cooked tortellini. Fold it all together gently so every noodle is wrapped in that creamy goodness.
- Add Cheese:
- Take your skillet off the heat. Gradually toss in grated Parmesan, stirring until everything looks glossy. Too thick? Add a dash of milk. Want it cheesier? Throw in more cheese.
- Sauce Creation:
- Slowly pour in milk while whisking so it doesn’t get clumpy. Add cream and keep mixing. Let it gently bubble for a few minutes so it’s thick enough to stick to a spoon.
- Butter & Garlic Time:
- Set a pan over medium heat and melt the butter till it foams. Toss in the garlic, stirring for about half a minute (just till it smells awesome and not brown). Add flour, mix with a wooden spoon, and keep it moving for a couple minutes till you get a pale golden paste (that’s called a roux but basically it’s the flavor base).
- Cook the Pasta:
- Boil water in a big pot and season it with a good amount of salt. Drop in the tortellini, stir gently, and cook by the package. Drain, set aside, and make sure it doesn’t clump.
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What I really love is how the sauce just sticks to every tortellini so every bite is amazing. I’ll never forget my niece saying it was even better than what she tried in Rome when we went as a family.
Leftover Storage
Cool leftovers all the way down before you move them to a container with a tight lid. Pop in the fridge for up to three days. Warm gently on the stove, adding a little splash of water or milk if it gets thick. Skip blasting it in the microwave or the sauce might split.
Easy Ingredient Swaps
- Can’t do real Parmesan? Use a dairy-free option to get that cheesy flavor
- No heavy cream? Go for all milk or swap in half and half to lighten it up
- Don’t have fresh tortellini? Try dried or frozen—just watch the package for cook time
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Ways to Eat It
This cheesy garlic pasta totally stands on its own, but it’s awesome next to roasted veggies or a crisp salad. On a chilly night you can’t go wrong with some garlic bread or focaccia. Having guests? Pile on extra Parmesan shavings and finish with a few twists of black pepper so it looks extra special.
Frequently Asked Questions
- → Is frozen tortellini okay instead of fresh?
Frozen works just fine, just make sure you cook it following the package before adding to your sauce.
- → Any tips for making the sauce thicker?
If you want it thicker, toss in a spoonful of cream cheese or mix in some pasta water or a little cornstarch blended with cold water.
- → How do I reheat any leftovers?
Warm it gently on the stove over low heat, adding a bit of milk or cream so it stays smooth and creamy.
- → What other herbs can I sprinkle on top?
Parsley is great, but you can also try fresh basil or chives for a fresh pop over your creamy pasta.
- → Can I swap Parmesan for something else?
Sure, you can use Pecorino Romano or Grana Padano—those are both nice salty choices that melt well, too.