Description
Creamy Garlic Butter Tortellini
This quick and easy garlic butter sauce transforms any tortellini into a restaurant-style delight. Rich and creamy, it’s perfect for an indulgent weeknight meal or a special date night. The browned butter adds a sweet, nutty flavor that pairs beautifully with Parmesan, while the fresh herbs give it that authentic Italian touch. Whether you’re using fresh or frozen tortellini, this dish is sure to impress!
6 tbsp unsalted butter
8 garlic cloves, crushed
1 tbsp olive oil
1 ½ cups heavy cream
2 cups Parmesan cheese, grated
¾ tsp Italian seasoning
½ tsp onion powder
½ tsp black pepper
½ tsp salt
2 tbsp fresh parsley, chopped
500g tortellini
Directions:
1. Cook tortellini as per package instructions.
2. In a skillet, melt butter and cook garlic until browned. Add olive oil, heavy cream, Parmesan, and seasoning.
3. Toss in tortellini and serve.
Prep Time: 10 mins
Kcal: 536
Step-by-Step Guide
1. Begin by cooking your tortellini according to the package directions in a large pot of salted water. Once cooked, drain and set aside, reserving about 1/2 cup of the pasta water.
2. While the pasta cooks, prepare the sauce. In a large skillet or pan over medium heat, melt the unsalted butter. Add the crushed garlic cloves and cook for 2-3 minutes, stirring frequently, until the butter turns a light golden brown and the garlic is fragrant. Be careful not to burn the garlic.
3. Carefully pour in the heavy cream, stirring constantly to combine with the browned butter. Let the mixture simmer gently for 2 minutes.
4. Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until it is fully melted and the sauce is smooth. Stir in the Italian seasoning, onion powder, black pepper, and salt.
5. If the sauce is too thick, add a splash of the reserved pasta water, one tablespoon at a time, until your desired consistency is reached.
6. Add the cooked and drained tortellini directly to the skillet with the sauce. Gently toss until every piece is evenly coated. Finish by stirring in the fresh chopped parsley.
Serving Suggestions
This rich dish pairs beautifully with lighter sides to create a balanced meal. Serve it alongside a crisp arugula salad with a lemon vinaigrette, or with steamed green beans or asparagus. For a heartier presentation, top with grilled chicken, shrimp, or sautéed mushrooms. Always serve immediately with extra grated Parmesan cheese and a sprinkle of red pepper flakes for those who enjoy a little heat.
How-to Summary
Cook tortellini. Brown butter with garlic. Add cream, then Parmesan and seasonings to create a sauce. Toss drained pasta in sauce, adding pasta water to thin if needed. Garnish with fresh parsley and serve hot.
Frequently Asked Questions
Can I use dried tortellini instead of fresh? Yes, dried tortellini works perfectly. Simply adjust the cooking time according to the package instructions.
How can I make this dish lighter? Substitute half of the heavy cream with whole milk or a lower-fat milk alternative, though the sauce will be less rich. You can also use a light butter spread.
My sauce broke or became grainy. What happened? This usually occurs if the heat is too high when adding the cheese, causing it to seize. Always add cheese off the heat or on very low heat, and grate your own Parmesan for a smoother melt.
Can I add protein to this recipe? Absolutely. Cooked, diced chicken, Italian sausage, or large shrimp can be added to the sauce just before combining with the tortellini.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a small amount of milk or cream to loosen the sauce.
Common Mistakes to Avoid
- Burning the Garlic: Cook garlic in butter over medium, not high, heat. Burnt garlic tastes bitter.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent smooth melting, leading to a grainy sauce. Always grate your own cheese from a block.
- Skipping the Pasta Water: The starchy reserved water is key for adjusting sauce consistency and helping it cling to the pasta.
- Overcooking the Tortellini: Cook tortellini just to al dente, as it will continue to cook slightly when tossed in the hot sauce.
Conclusion
This Creamy Garlic Butter Tortellini is the ultimate proof that a decadent, restaurant-quality meal can be created in your own kitchen with minimal effort. The magic lies in the simple technique of browning the butter to unlock a deep, nutty flavor that forms the foundation of the luxurious sauce. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfectly silky, herbaceous, and cheesy dish every time. It’s a versatile recipe that welcomes customization but is utterly satisfying in its classic form, guaranteed to become a cherished favorite for any occasion.