30 Minute Creamy Tortellini
This creamy tortellini recipe is my go-to when I need a comforting meal fast. The rich garlic cream sauce coats each piece of tender pasta perfectly. It’s a dish that tastes like you’ve spent hours in the kitchen, but it comes together in just 30 minutes. What I love most about this recipe is how versatile it is. You can choose your favorite tortellini filling, and the creamy Parmesan sauce always hits the mark. Plus, it’s a crowd-pleaser – even the pickiest eaters will ask for seconds. Start by bringing a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions until al dente. Before draining, reserve ½ cup of pasta water for the sauce. While the tortellini cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until it becomes fragrant but not browned. Then, pour in the heavy cream and sprinkle in the Italian seasoning. Stir everything together and bring it to a simmer, allowing the cream to reduce slightly for about 5 minutes. Add the cooked and drained tortellini to the skillet, tossing to coat it in the creamy sauce. Gradually add the reserved pasta water, one tablespoon at a time, until you reach your desired sauce consistency. Finally, stir in the grated Parmesan cheese until it melts and the sauce becomes smooth. Season with salt and pepper to taste. Garnish with a little bit of parsley and serve.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or cream if needed to loosen the sauce. While this dish can be frozen, the cream sauce may separate upon reheating, so I don’t recommend freezing it.
More Delicious Pasta Recipes
Creamy Sausage Tortellini Creamy Sun-Dried Tomato Chicken Ravioli Baked Ravioli Mushroom Boursin Pasta Taco Spaghetti
