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This Creamy Tortellini is the perfect quick dinner solution. Rich garlic cream sauce envelopes tender pasta, making it a comforting and satisfying meal in just 30 minutes.
30 Minute Creamy Tortellini
This creamy tortellini recipe is my go-to when I need a comforting meal fast. The rich garlic cream sauce coats each piece of tender pasta perfectly. It’s a dish that tastes like you’ve spent hours in the kitchen, but it comes together in just 30 minutes.
What I love most about this recipe is how versatile it is. You can choose your favorite tortellini filling, and the creamy Parmesan sauce always hits the mark. Plus, it’s a crowd-pleaser – even the pickiest eaters will ask for seconds.
Ingredients You’ll Need
- Tortellini: I use cheese-filled, but you can pick your favorite filling.
- Unsalted butter: Adds richness to the sauce; you can use salted butter, just adjust the salt later.
- Garlic, minced: Infuses the sauce with a fragrant aroma and flavor so use as much or as little as you like.
- Heavy cream: Creates the creamy base of the sauce; you can substitute with half-and-half for a lighter version.
- Italian seasoning: You can use store-bought or simply make your own.
- Parmesan cheese, grated: Melts into the sauce, adding a nutty, savory taste.
- Salt and pepper: Season to taste.
- Fresh parsley: A little bit for garnish to add a pop of color and freshness.
Start by bringing a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Before draining, reserve ½ cup of pasta water for the sauce.
While the tortellini cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until it becomes fragrant but not browned. Then, pour in the heavy cream and sprinkle in the Italian seasoning.
Stir everything together and bring it to a simmer, allowing the cream to reduce slightly for about 5 minutes.
Add the cooked and drained tortellini to the skillet, tossing to coat it in the creamy sauce. Gradually add the reserved pasta water, one tablespoon at a time, until you reach your desired sauce consistency. Finally, stir in the grated Parmesan cheese until it melts and the sauce becomes smooth. Season with salt and pepper to taste. Garnish with a little bit of parsley and serve.
Frequently Asked Questions
How can I make this dish lighter?
To make a lighter version, substitute half-and-half for the heavy cream. You can also use whole wheat tortellini and reduce the amount of Parmesan cheese.
Can I add vegetables to this recipe?
Absolutely! Adding vegetables like spinach, cherry tomatoes, or peas can enhance the dish. Simply sauté them in the skillet before adding the cream.
What protein can I add to this dish?
You can add cooked chicken, shrimp, or Italian sausage to the tortellini for an extra protein boost. Simply cook the protein separately and stir it into the sauce along with the tortellini.
Expert Tips
- Reserve pasta water: Always save some pasta water before draining the tortellini. It helps adjust the sauce consistency perfectly.
- Sauté garlic carefully: Don’t let the garlic brown; it should be fragrant but not burnt to avoid a bitter taste.
- Grate fresh Parmesan: Use freshly grated Parmesan cheese for the best flavor and smooth melting.
- Adjust seasoning last: Taste the sauce before serving and adjust the salt and pepper to suit your preference.
- Add pasta immediately: Mix the tortellini into the sauce as soon as it’s cooked and drained to help it absorb the flavors better.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or cream if needed to loosen the sauce. While this dish can be frozen, the cream sauce may separate upon reheating, so I don’t recommend freezing it.
More Delicious Pasta Recipes
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Creamy Tortellini
This Creamy Tortellini features tender pasta enveloped in a rich garlic Parmesan sauce. Ready in just 30 minutes, it’s a perfect weeknight meal that’s both comforting and delicious.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
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Bring a large pot of salted water to a boil. Add tortellini and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining the tortellini.
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While the tortellini is cooking, melt butter in a large skillet over medium heat. Add minced garlic and sauté for about 1-2 minutes until fragrant but not browned. Pour in the heavy cream and add Italian seasoning. Stir to combine and bring to a simmer. Let the cream reduce slightly for about 5 minutes, stirring occasionally.
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Add the cooked and drained tortellini to the skillet. Toss to coat with the creamy sauce. Gradually add the reserved pasta water, about a tablespoon at a time, until the sauce reaches your desired consistency.
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Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
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Serve the creamy garlic tortellini hot, garnished with chopped parsley.
Notes
- Use freshly grated Parmesan for the best flavor and smoothest sauce.
- Reserve some pasta water to adjust the sauce consistency.
- For a lighter version, substitute half-and-half for the heavy cream.
- Add cooked vegetables like spinach or peas for extra nutrients.
- Adjust the seasoning with salt and pepper just before serving.
Nutrition Information
Serving: 1servingCalories: 759kcal (38%)Carbohydrates: 53g (18%)Protein: 28g (56%)Fat: 49g (75%)Saturated Fat: 28g (175%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 157mg (52%)Sodium: 911mg (40%)Potassium: 101mg (3%)Fiber: 5g (21%)Sugar: 5g (6%)Vitamin A: 1429IU (29%)Vitamin C: 1mg (1%)Calcium: 513mg (51%)Iron: 3mg (17%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
