Description
A rich, creamy garlic butter sauce perfect for tossing with tortellini, combining savory garlic, luscious butter, and cream for an indulgent pasta experience.
Ingredients
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- 4 Tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 Tbsp chopped fresh parsley (optional garnish)
- Pinch of red pepper flakes (optional)
Instructions
- Cook tortellini according to package instructions; drain and set aside.
- In a large skillet over medium heat, melt butter until foamy.
- Add minced garlic and sauté for 1–2 minutes until fragrant, being careful not to brown.
- Pour in heavy cream, stir to combine, and bring to a gentle simmer.
- Reduce heat and whisk in Parmesan cheese until melted and sauce is smooth.
- Season with salt, pepper, and red pepper flakes if using; adjust seasoning to taste.
- Add cooked tortellini to the skillet and toss to fully coat with sauce.
- Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute half-and-half or whole milk for cream, though sauce will be thinner.
- Add cooked spinach or sun-dried tomatoes for extra flavor and color.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently over low heat.
Nutrition
- Serving Size: 1 cup sauce + 1 cup cooked tortellini
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 90 mg