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Creamy Roasted Garlic Tortellini Recipe

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4.1 from 2 reviews

This Creamy Roasted Garlic Tortellini recipe combines the rich, mellow flavor of slow-roasted garlic with a luscious cream and Parmesan sauce. Perfectly tender tortellini are tossed in this silky sauce, enhanced with thyme and fresh parsley, making for an indulgent yet approachable pasta dish ideal for a comforting weeknight dinner or special occasion.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Italian

Ingredients

Roasted Garlic

  • 1 head of garlic (large)
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 1 tsp salt
  • 1 tsp coarsely ground black pepper
  • ½ tsp dried thyme

Sauce

  • 2 tsp all-purpose flour
  • 1 ½ cups cream (20% fat) or heavy cream or half-and-half
  • ½ cup grated Parmesan cheese

Pasta

  • 1 pound tortellini (with your favorite filling)
  • 2 tbsp parsley (chopped)

Instructions

  1. Preheating: Preheat your oven to 375°F (190°C) to prepare for roasting the garlic.
  2. Roasting the Garlic: Slice off the top of the garlic head to expose the cloves. Place it in the center of a large piece of aluminum foil, drizzle with olive oil, and let the oil soak into the cloves. Fold the foil to seal the packet. Roast the garlic in the oven for 50–60 minutes until the cloves are soft and golden. You can roast it up to 4 days in advance and store it refrigerated.
  3. Boiling Water: When the garlic is done roasting, bring a large pot of salted water to a boil to prepare for cooking the tortellini.
  4. Making the Sauce: In a large skillet over medium heat, melt the butter until it foams lightly and turns golden. Squeeze out the roasted garlic cloves from their skins into the skillet. Add salt, black pepper, and dried thyme, then stir in the flour until fully incorporated to create a roux.
  5. Simmering the Cream Sauce: Pour in the cream and stir in the grated Parmesan. Simmer the sauce over low heat for about 3 minutes, stirring occasionally, until it becomes smooth and thickened.
  6. Cooking the Tortellini: Meanwhile, cook the tortellini in the boiling water according to package instructions, typically about 2 minutes. Drain the pasta, reserving ¼ cup of the pasta water.
  7. Tossing Pasta and Sauce: Add the cooked tortellini and chopped parsley to the skillet with the garlic cream sauce. Toss gently to coat the pasta evenly. Adjust seasoning as needed, adding a splash of reserved pasta water to loosen the sauce if necessary. Serve immediately while hot and creamy.

Notes

  • Roasted garlic can be prepared ahead of time and refrigerated for up to 4 days to save time on cooking day.
  • If heavier cream is unavailable, half-and-half or 20% fat cream can be used but may slightly affect sauce thickness.
  • Feel free to substitute fresh thyme for dried if available, using about 1 tbsp fresh thyme leaves.
  • Reserve some pasta water to adjust sauce consistency; the starch helps bind the sauce to the pasta.
  • This dish pairs wonderfully with a crisp green salad or steamed vegetables for a balanced meal.

Find it online: https://allcookedup.com/creamy-roasted-garlic-tortellini-recipe/