Description
A luxuriously smooth garlic butter sauce with Parmesan and cream, perfectly coating cheese-filled tortellini. Ready in 15 minutes for an impressive restaurant-quality meal!
Ingredients
Scale
- 1 lb (450g) fresh cheese tortellini
- 4 tbsp unsalted butter
- 5 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes
- 1/4 tsp nutmeg (freshly grated)
- 1/4 cup reserved pasta water
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Cook tortellini: Boil tortellini in salted water according to package instructions. Reserve 1/4 cup pasta water before draining.
- Sauté garlic: Melt butter in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant (don’t let garlic brown).
- Build sauce: Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan until melted. Add nutmeg, salt, and pepper.
- Combine: Add drained tortellini to skillet, tossing to coat. Thin sauce with reserved pasta water as needed.
- Finish: Garnish with parsley and extra Parmesan. Serve immediately.
Notes
- Protein boost: Add sautéed shrimp or chicken.
- Lighter option: Substitute half-and-half for heavy cream (sauce will be thinner).
- No nutmeg? Substitute with 1/8 tsp ground cinnamon for warmth.
- Sauce thickens upon standing – add splash of milk when reheating.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 580
- Sugar: 3g
- Sodium: 620mg
- Fat: 42g
- Saturated Fat: 26g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 135mg