I think if I had to choose, Italian would be my favorite food of all time, and Fettuccine Alfredo would definitely top the list. I finally mastered the art of Alfredo Sauce at home a number of years ago, and I started making it a lot. Probably a little too much. It’s probably been a couple of years since I’ve made it at home, and I finally decided it was time, but with a garlicky twist.
To keep this Creamy Garlic Parmesan Tortellini a tad bit lighter, I combined equal parts nonfat milk and heavy cream, along with a lot of garlic and fresh Parmesan. The result was an ultra creamy and delicious meal that took less than 20 minutes to make.
The sauce and tortellini are cooked separately to keep the pasta from getting too mushy. Once the sauce is cooked, the fresh, hot tortellini are tossed with it, and some fresh cracked black pepper and chopped parsley to add another dimension of flavor.
How to Make a Creamy Garlic Parmesan Sauce
Start by melting butter in a large saute pan and add lots of fresh minced garlic. Cook the garlic for about 30 seconds to a minute or until it’s fragrant.
Whisk in some flour and cook for about 2 minutes, until it starts to bubble and turn a golden color.
Whisk in nonfat milk and heavy cream and cook, stirring constantly, until the mixture starts to thicken. Use any combination of milk/cream that you like – all heavy cream, no heavy cream, lowfat or whole milk.
Remove the pan from the heat and stir in freshly grated Parmesan until it’s completely melted. Add more milk or more cheese as needed until you are happy with the consistency and taste.
Season with salt and pepper as desired.
Toss the tortellini with the Garlic Parmesan sauce serve, garnished with fresh minced parsley.
How to Thicken a Garlic Parmesan Cream Sauce
If your sauce isn’t thick enough for your taste, there are a few things you can do.
Add a couple ounces of cream cheese. Stir in to the warm sauce until it melts.
Add a couple tablespoons of pasta water and simmer. The water used to boil the pasta is starchy and will help to thicken the sauce.
Add cornstarch. Whisk together a couple teaspoons of water with a teaspoon of cornstarch, then whisk that into the Garlic Parmesan sauce. and simmer until thickened.
Cream sauces can be tricky to reheat, so it’s best enjoyed fresh.
Refrigerator: Store in an airtight container for up to 3 days in the fridge.
Freeze: I do not recommend freezing as the sauce tends to break or become watery when reheating.
Reheating: For best results, I highly recommend reheating in a saucepan on the stovetop over low heat. If you want to reheat in the microwave, do so at medium (50%) power.
Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.