Tortellini with Roasted Garlic Cream Sauce

• 1 head garlic
• 1 tablespoon olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• 1/2 teaspoon black pepper
• 12 ounces refrigerated cheese-filled tortellini
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley
• Optional: red pepper flakes for garnish

Steps

1. 1 Preheat oven to 400°F. Cut the top off the garlic head, exposing the cloves. Drizzle with olive oil and wrap in foil. Roast for 35-40 minutes.
2. 2 While garlic roasts, cook tortellini according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
3. 3 Squeeze roasted garlic cloves into a saucepan. Add heavy cream, Parmesan, salt, and black pepper. Stir over medium heat until smooth.
4. 4 Whisk in butter until sauce is creamy and well combined. If sauce is too thick, thin with reserved pasta water.
5. 5 Toss cooked tortellini in the sauce until well coated. Garnish with parsley and optional red pepper flakes.
6. 6 Serve immediately for best taste and texture.

Nutrition

Tips

• Use a microplane for finely grated Parmesan for a smoother sauce.
• For a richer flavor, add a splash of white wine to the sauce.
• Roast garlic can be made ahead and stored in the fridge for up to a week.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore creaminess.

Serving Suggestions

• Pair with a simple green salad and crusty bread.
• Add grilled chicken for extra protein.

FAQ