Description
A rich and velvety cheese tortellini dish tossed in a creamy garlic Parmesan sauce with sun-dried tomatoes and fresh herbs. Perfect for cozy dinners or special occasions.
Ingredients
20 ounces (567 g) cheese tortellini
2 tablespoons (28 g) unsalted butter
1 tablespoon (15 ml) olive oil
6 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/2 cup (120 ml) vegetable broth
1 cup (240 ml) heavy cream
1/2 cup (120 ml) whole milk
3/4 cup (75 g) freshly grated Parmesan cheese
1/2 cup (80 g) chopped sun-dried tomatoes
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup (10 g) chopped fresh basil
2 tablespoons (8 g) chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil and cook the tortellini according to package instructions. Drain and reserve 1/4 cup (60 ml) pasta water.
In a large skillet over medium heat, melt the butter with olive oil. Add minced garlic and sauté for 1–2 minutes until fragrant.
Stir in crushed red pepper flakes and vegetable broth. Simmer for 2–3 minutes.
Add heavy cream, milk, Italian seasoning, salt, and pepper. Simmer gently for 5–7 minutes until slightly thickened.
Stir in Parmesan cheese and sun-dried tomatoes until the cheese melts and the sauce is smooth.
Add cooked tortellini to the skillet and toss to coat. Add reserved pasta water as needed to adjust consistency.
Finish with fresh basil and parsley. Serve warm with extra Parmesan if desired.
Notes
Use freshly grated Parmesan for the smoothest sauce. If reheating leftovers, add a splash of milk or broth to restore creaminess. Fresh herbs added at the end enhance flavor and brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes