Cheesy Tortellini Pasta
This Cheesy Tortellini Pasta is a creamy, comforting delight! Perfect for busy weeknights or lazy Sundays.
Servings: 4 servings
Ingredients
- 20 oz cheese tortellini
- 3 tbsp butter
- 2 tsp minced garlic
- 3 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- 2 tsp fresh parsley chopped
Instructions
- Start by bringing a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions, typically around 3-5 minutes until they float to the top. Once cooked, drain and set aside.
- In a large skillet over medium heat, melt the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic!
- Sprinkle the flour over the melted butter and garlic, stirring constantly to create a roux. Cook for about 1-2 minutes until it turns a light golden color.
- Gradually pour in the chicken broth and milk, whisking continuously to incorporate the roux without lumps. Continue to cook until the mixture thickens, approximately 3-5 minutes.
- Once the sauce has thickened, reduce the heat to low and stir in the grated parmesan cheese. Mix until the cheese is melted and the sauce is creamy.
- Add the cooked tortellini to the skillet, stirring gently to coat the pasta in the sauce. Season with salt and pepper to taste. If you like a bit of freshness, toss in some chopped parsley at this point.
- Spoon the Cheesy Tortellini Pasta into bowls and garnish with additional parsley or parmesan if desired. Enjoy every creamy bite!
Equipment
- Large Pot
- Skillet
- Whisk
- Measuring cups and spoons
- Cooking spoon
Notes
- For a gluten-free version, use gluten-free tortellini and flour.
- Substitute vegetable broth for chicken broth for a vegetarian option.
- To lower the fat content, use skim milk and reduce the cheese.