Ingredients
Scale
- 1 package (about 9 oz) of cheese tortellini
- 1 cup heavy cream
- 2 tablespoons olive oil or unsalted butter
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- Fresh herbs: basil, parsley, and thyme (chopped)
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes for a little heat
Instructions
- Bring a large pot of salted water to a boil. Add cheese tortellini and cook until al dente, then drain, reserving some pasta water.
- In a large skillet, heat olive oil or butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted. Add chopped herbs for flavor.
- Add cooked tortellini to the skillet with the sauce, tossing gently to coat evenly. Add reserved pasta water if the sauce is too thick. Season with salt, black pepper, and red pepper flakes if desired.
- Serve hot, garnished with extra herbs and Parmesan. Drizzle with a little olive oil if desired for extra richness.
Notes
- You can substitute fresh herbs with dried herbs if fresh are unavailable, but fresh herbs provide the best flavor.
- To make this vegan, swap heavy cream with coconut milk or cashew cream, and use plant-based cheese alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently with additional cream or milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 110mg
