Effortless Garlic Parmesan Tortellini (Print Version)
# Ingredients:
→ Cheese Pasta
01 -
567 g chilled tortellini
→ Garlicky Cream Sauce
02 -
28 g unsalted butter
03 -
1 tablespoon chopped garlic
04 -
16 g plain flour
05 -
240 ml skim milk
06 -
240 ml rich cream
07 -
50 g Parmesan, grated fresh
→ Final Touch
08 -
Salt as needed
09 -
Black pepper, sprinkle as you like
10 -
Parsley, freshly chopped for topping
# Instructions:
01 -
Scoop the saucy tortellini into bowls. Toss some chopped parsley over it and enjoy while it's still hot.
02 -
Taste and season your sauce however you like. Add in all that drained tortellini and toss it well so every piece is covered with sauce.
03 -
Take the pan off the heat. Slowly add in the Parmesan, stirring till it's melted and creamy. Too thick? A bit more milk or cheese will loosen it.
04 -
Start pouring in the milk and cream a bit at a time, stirring all along. Do this for about 3 to 4 minutes till it thickens up.
05 -
Melt your butter in a frying pan. Throw in garlic, give it a quick stir for thirty seconds just till you can smell it. Stir in flour and keep going for 2 minutes—it should start turning a little golden.
06 -
Set a big pot of salted water on high and let it come to a boil. Drop in your tortellini and cook them as the package says. Drain them well and keep aside.
# Notes:
01 -
If you want it thicker, try mixing in a bit of cream cheese or stir in a cornstarch mix slowly. Splash in some pasta water while whisking—it'll help you get the texture just right.