Easy Tortellini Alfredo
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
575 kcal
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Course
Main Course
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Cuisine
Italian
Easy Tortellini Alfredo
Description
Easy Tortellini Alfredo uses refrigerated cheese tortellini boiled briefly until tender. Butter and garlic are cooked to build the sauce base, then flour is added to create a roux. Gradually incorporating milk and some reserved pasta water forms a thick, creamy sauce. Freshly grated Parmesan cheese melts into the sauce, providing a rich, savory flavor. The dish is seasoned carefully with salt and pepper, and the amount of liquid adjusted to reach a smooth, pourable consistency. Tossing the cooked tortellini in this sauce ensures each piece is well-coated and flavorful.
The texture is creamy and silky from the dairy and cheese, with tender pasta pockets filled with cheese. Garlic adds a gentle aromatic note. Garnishing with fresh parsley adds color and a mild herbal tone, enhancing the visual appeal and contrast.
Using freshly grated Parmesan is important since it melts properly into the sauce, unlike pre-shredded varieties. Additionally, tossing the cooked tortellini in a small amount of olive oil helps prevent sticking before adding to the sauce. Adjusting milk fat content or substituting some milk with cream will affect the sauce's richness. This recipe suits a simple pasta dinner or side dish.
Ingredients
- 18 ounces cheese tortellini refrigerated
- 3 tablespoons butter
- 1 tablespoon garlic minced
- 3 tablespoons flour
- 3 cups milk I used fat free half and half
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 - 1 ½ cups water reserved pasta water
- ⅓-½ cup Parmesan Cheese see note, freshly grated
- parsley optional, fresh chopped parsley; grated parmesan; for topping
- Parmesan Cheese optional, fresh chopped parsley; grated parmesan; for topping
Instructions
- Bring a pot of water to a boil. Add tortellini. Boil 3 minutes. use a slotted spoon to remove from the pot or strain and reserve the pasta liquid for later.
- In a large skillet over medium heat, melt the butter. Stir in garlic for 1 minute til fragrant.
- Sprinkle flour over the melted butter and garlic and stir until a paste forms.
- Gradually whisk in milk until smooth and fully incorporated.
- Stir in salt, pepper, and 1/2 cup reserved pasta water.
- Stir in salt, pepper, and parmesan cheese until cheese is fully melted and incorporated.
- Gradually whisk in more pasta water as needed to rich a smooth, pourable sauce.
- Taste, add salt and pepper if needed. Stir in tortellini for 2-3 minutes til hot throughout and top with cracked black pepper, parsley, and grated parmesan if desired.
Notes
- Use freshly grated Parmesan cheese to ensure the sauce melts smoothly and has optimal flavor compared to pre-shredded types.
- Toss cooked tortellini with a little olive oil to prevent sticking before adding to the sauce.
- Using whole milk or substituting part of the milk with heavy cream can enrich the sauce's creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 70g | 23% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 75mg | 25% |
| Sodium | 1353mg | 56% |
| Potassium | 283mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 498mg | 50% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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