Tortellini Garlic Parmesan (Printable Version)
# What You'll Need:
→ Cheese-Stuffed Pasta
01 -
567 g chilled tortellini
→ Garlicky Cream Sauce
02 -
28 g plain butter
03 -
1 tablespoon garlic, finely chopped
04 -
16 g plain white flour
05 -
240 ml skim milk
06 -
240 ml full-fat cream
07 -
50 g Parmesan, grated fresh
→ Final Layers
08 -
Salt, as much as you want
09 -
Black pepper, to your liking
10 -
Fresh parsley, chopped up for topping
# Steps to Follow:
01 -
Spoon your creamy pasta mix into bowls. Sprinkle some chopped parsley on top and enjoy right away while it's nice and warm.
02 -
Taste and add more salt or pepper if you think it needs it. Drop in your cooked tortellini and give everything a gentle mix so they're all covered in sauce.
03 -
Lift the pan off the heat. Stir in that freshly grated Parmesan until it disappears into the sauce. If it's too thick or thin, splash in more milk or cheese till you like how it looks.
04 -
Pour in your skim milk and cream little by little while whisking away. Keep stirring for around 3 to 4 minutes until things get creamy and start to stick to the spoon.
05 -
Pop the butter in a pan and let it melt over medium heat. Add in the chopped garlic and cook for about 30 seconds till it's smelling good. Next, toss in the flour and keep it moving for two minutes until it's just turning a light gold.
06 -
Get a big pot of heavily salted water bubbling. Slide in your chilled tortellini and cook them by following what's on the pack, then drain well and leave aside for a bit.
# Additional Tips:
01 -
If you want the sauce thicker, you can mix in some cream cheese until it melts or pour in a splash of leftover pasta water. Or, you could stir a little cornstarch with water and cook it in the sauce to get just the right thickness.