Tortellini with Creamy Roasted Garlic Sauce
Elevate your pasta night with this irresistible Tortellini with Creamy Roasted Garlic Sauce, a dish that combines the comforting flavors of cheese-filled tortellini with a luxuriously smooth, garlicky sauce. The star of this recipe is the roasted garlic, which delivers a mellow, caramelized sweetness that pairs beautifully with the richness of heavy cream, butter, and freshly grated Parmesan cheese. A quick roux thickens the sauce to velvety perfection, and a sprinkle of fresh parsley adds a pop of color and freshness. Whether you’re using fresh or frozen tortellini, this 40-minute recipe is an easy yet indulgent meal that feels restaurant-worthy. Perfect for family dinners or special occasions, this creamy tortellini is sure to become a new favorite in your rotation!
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Recipe Information
Ingredients
- 16 ounces Cheese tortellini (fresh or frozen)
- 1 Garlic bulb
- 1 tablespoon Olive oil
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Heavy cream
- 0.5 cups Milk
- 1 cup Parmesan cheese (freshly grated)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and roast in the oven for 25-30 minutes, or until the cloves are soft and golden brown. Let cool slightly before squeezing the garlic out of the skins into a small bowl.
While the garlic is roasting, bring a large pot of salted water to a boil and cook the tortellini according to the package instructions. Drain and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Add the roasted garlic and mash it with a spoon or whisk to break it up.
Sprinkle the flour over the butter and garlic mixture, whisking constantly to create a roux. Cook for 1-2 minutes, or until the flour smells slightly nutty.
Slowly whisk in the heavy cream and milk, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring frequently until it starts to thicken (about 3-4 minutes).
Stir in the Parmesan cheese, salt, and black pepper, and continue to cook over low heat until the cheese is melted and the sauce is smooth.
Add the cooked tortellini to the sauce, tossing gently to coat the pasta evenly.
Transfer the tortellini and sauce to a serving dish or individual plates. Garnish with fresh parsley and additional Parmesan cheese, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1126 mg | 49% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.1 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 550 mg | 42% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 391 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
