Easy Tortellini Alfredo for the win! What beats cheese tortellini smothered in a rich, buttery, creamy, garlicky alfredo sauce on those nights when nothing but pasta will do? This dish is an easy crowd-pleaser and sure to be a new family favorite.
18 ounces refrigerated cheese tortellini
3 tablespoons butter
1 tablespoon minced garlic
3 tablespoons flour
3 cups milk I used fat free half and half
1 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste
1 – 1 1/2 cups reserved pasta water
1/3-1/2 cup freshly grated parmesan cheese see note
fresh chopped parsley and grated parmesan for topping optional
Bring a pot of water to a boil. Add tortellini. Boil 3 minutes. use a slotted spoon to remove from the pot or strain and reserve the pasta liquid for later.
In a large skillet over medium heat, melt the butter. Stir in garlic for 1 minute til fragrant.
Sprinkle flour over the melted butter and garlic and stir until a paste forms.
Gradually whisk in milk until smooth and fully incorporated.
Stir in salt, pepper, and 1/2 cup reserved pasta water.
Stir in salt, pepper, and parmesan cheese until cheese is fully melted and incorporated.
Gradually whisk in more pasta water as needed to rich a smooth, pourable sauce.
Taste, add salt and pepper if needed. Stir in tortellini for 2-3 minutes til hot throughout and top with cracked black pepper, parsley, and grated parmesan if desired.