Creamy Tortellini

Ingredients

• 454 g (1 pound)tortellini, with your favourite filling
• 56 g (4 tablespoons)unsalted butter
• 4 clovesgarlic, minced
• 240 ml (1 cup)double cream
• 5 ml (1 teaspoon)Italian seasoning
• about 100 g (1 cup)Parmesan cheese, grated
• to tastesalt and pepper
• for garnishfresh parsley

Instructions

1. 1

   Cook the tortellini

   Bring a large pan of salted water to the boil. Add the tortellini and cook according to the packet instructions until al dente. Before draining, reserve 120 ml (½ cup) of the pasta water.

2. 2

   Make the sauce

   While the pasta cooks, melt the butter in a large frying pan over a medium heat. Add the minced garlic and cook for about 1–2 minutes, until fragrant but not browned. Pour in the double cream, add the Italian seasoning and stir. Bring to a simmer and cook for about 5 minutes, stirring occasionally, until the cream has reduced slightly.

3. 3

   Combine pasta and sauce

   Add the cooked, drained tortellini to the frying pan and toss to coat. Add the reserved pasta water gradually, about 15 ml (1 tablespoon) at a time, until the sauce reaches your preferred consistency.

4. 4

   Stir in cheese

   Stir in the grated Parmesan until it melts and the sauce is smooth. Season with salt and pepper to taste.

5. 5

   Garnish and serve

   Serve the tortellini hot, topped with chopped fresh parsley.

What is tortellini?

Tortellini are small, ring-shaped filled pasta associated with the Italian region of Emilia-Romagna. They are often served with a sauce or in broth, and the filling can vary.

Here, the pasta is paired with a simple cream, garlic and Parmesan sauce. The reserved cooking water helps the sauce cling to the tortellini rather than sitting separately in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 759 calories, 28g protein, 53g carbs, 49g fat.

The tortellini provide most of the carbohydrates and some of the protein, while the cream, butter and Parmesan contribute much of the fat. Pair a serving with a green salad or vegetables for a more balanced plate.

Choosing the ingredients

Tortellini: Pick a filling you enjoy, such as cheese or spinach, and follow its packet cooking time. Fresh and dried varieties can cook at different speeds, so use the packet as your guide.

Parmesan: Finely grated cheese melts more readily into the warm sauce. Add it after the pasta water so the sauce is loosened before the cheese goes in.

Building the sauce

Garlic: Cook it gently in the melted butter for 1–2 minutes, just until aromatic. Browning can make its flavour sharper and less mellow.

Cream: Let it simmer for about 5 minutes to reduce slightly, stirring from time to time. Keep it at a gentle simmer rather than a hard boil.

Getting the texture right

Pasta water: Its starch helps bring the cream and cheese together into a cohesive coating. Add it a tablespoon at a time so you can stop when the sauce is as loose as you like.

Tortellini: Cook until al dente, then drain promptly and toss with the sauce. The pasta will continue to warm as you finish the dish.

Timing the components

Start the sauce while the tortellini cooks, as the method suggests, so both are ready close together. Have the Parmesan grated and the garlic minced before you begin.

Reserve the pasta water just before draining; once the water has gone, it is too late to use it for adjusting the sauce.

What to serve with it

A crisp green salad or simply cooked green vegetables make a fresh contrast to the rich, creamy pasta. Serve them alongside rather than stirring them into the sauce.

The dish is satisfying on its own, but a little extra chopped parsley adds a fresh finish. Serve soon after cooking while the sauce is smooth and hot.

Recipe notes & tips

• Check the tortellini packet and use its cooking time to avoid overcooking.
• Reserve the pasta water immediately before draining the tortellini.
• Keep the garlic moving in the pan so it becomes fragrant without browning.
• Add pasta water gradually and stop when the sauce coats the pasta to your liking.
• Grate the Parmesan finely so it melts smoothly into the sauce.
• Serve straight away for the creamiest texture.

Variations

• Add spinach: Wilt a handful into the sauce before adding the tortellini.
• Use mushrooms: Sauté sliced mushrooms in the butter before adding the garlic.
• Add peas: Stir in cooked peas as you toss the pasta with the sauce.
• Bring some heat: Add a pinch of chilli flakes with the Italian seasoning.
• Try another herb: Finish with chopped basil in place of the parsley.

Common mistakes to avoid

• Overcooking the pasta: Follow the packet timing and stop when the tortellini are al dente.
• Browning the garlic: Keep the heat moderate and take the next step when it is fragrant.
• Boiling the cream hard: Use a gentle simmer while it reduces.
• Adding all the pasta water at once: Pour it in a tablespoon at a time to control the sauce.
• Adding cheese to a very loose sauce: Stir in the Parmesan after adjusting with pasta water, then mix until smooth.
• Leaving the finished pasta to stand: Serve promptly so the sauce does not thicken too much.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat gently in a pan with a splash of milk or water, stirring until hot; the sauce may thicken as it chills.

Frequently asked questions