Tortellini meets alfredo sauce meets basil in this simple, elegant, creamy recipe for tortellini with creamy basil sauce. A perfect summer pasta supper!
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Why we love this recipe ❤️
Oh, this recipe. If you love pasta, if you love basil, if you love a plate of cheesy, creamy, comfort food deliciousness, then this recipe for tortellini with basil cream sauce has your name on it.
It’s had my name on it ever since I first made it, and it’s usually the first thing I make when the first sweet basil makes an appearance in the summer (before moving on to all things caprese salad, of course!).
You can use this sauce on any cheese-filled pasta. Ravioli, tortelloni and the original tortellini all work well with this creamy, dreamy sauce that includes a little garlic and shallots, some butter and cream, and at the very end, a generous handful of chopped basil.
Oh, and just for good measure, it’s one of those recipes that has you in and out of the kitchen in about 15 minutes or so. Ready for some creamy basil deliciousness? Let’s make it!
Ingredients you need 🌿
Ingredient notes and substitutions 📝
- Tortellini: Look for this round, cheese-stuffed pasta in the refrigerated section of your supermarket. You can also swap in little ravioli or tortelloni if you like.
- Shallot: This member of the onion family has a gentler taste. Look for it near the onions in the produce section.
- Wine: I tend to use a chardonnay for this recipe, but any white wine you have on hand will work.
- Basil: If you don’t have acres of it growing in your backyard, you can find bunches and even full plants of this aromatic summery herb in the produce section.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe 👩🏻🍳
STEP 1: Cook up some cheese tortellini according to the package directions and drain it.
STEP 2: Sauté some chopped shallots and garlic in a little butter in a medium saucepan over medium-high heat until the shallots are nice and softened, about 3 minutes.
STEP 3: Add a little flour and stir for one more minute. Stir in 1/4 cup butter and cook for one more minute. Stir in some white wine and cook for one minute more. Slowly add some cream, stirring until everything is nice and smooth.
Add some grated Parmesan cheese and and let it cook until the glorious sauce is getting thick, about 3-5 minutes.
STEP 4: Stir in some basil and mix it up well. Add the cooked tortellini and stir it all up.
STEP 5: Divide your dazzling pasta among plates and grind some fresh pepper over the top. I like to save a few of the teeniest basil leaves to sprinkle on the top, just for the prettiness.
Recipe FAQs 🧐
Tortellini is a ring shaped stuffed pasta that is usually stuffed with meat, cheese or vegetables. We like the cheese version for this recipe, but go ahead and experiment with any kind you like.
One million times yes! Sometimes I stir in halved cherry tomatoes at the end when I am adding the basil. Cooked baby spinach and sauteed zucchini would also be wonderful.
You can…sub in the same amount of chicken or vegetable broth.
This is one that you will want to make pretty much right before you serve it for the best flavor and texture.
Pop your question the Comments section under the recipe card and I will answer pronto!
What to serve with this recipe 🍽️
We love a fresh tomato salad on the side of this pasta dish, and some focaccia bread to mop up the sauce. Some strawberry lemonade makes the perfect beverage, and for dessert? Let’s have some blueberry peach tart deliciousness!
Other summer pasta recipes we love! 💗
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.
Tortellini with Creamy Basil Sauce
Tortellini meets alfredo sauce meets basil in this simple, elegant, creamy recipe for tortellini with creamy basil sauce. A perfect summer pasta supper!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian, American
- Diet: Vegetarian
Ingredients
- 2 9-ounce packages cheese tortellini
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon flour
- 1/4 cup butter
- 1/4 cup white wine
- 1 1/4 cups heavy cream
- 1 cup grated parmesan cheese
- 1 cup fresh basil, chopped
- Fresh ground pepper
Instructions
- Cook the tortellini according to the package directions and drain.
- Saute shallots and garlic in butter in a medium saucepan over medium-high heat until softened, about 3 minutes.
- Add flour and stir for one more minute. Stir in 1/4 cup butter and cook for one more minute. Stir in wine and cook one minute more. Slowly add cream, stirring until smooth.
- Add cheese and and cook over medium heat until smooth and thick, about 3-5 minutes.
- Stir in basil, mix well. Add cooked tortellini and stir to coat.
- Divide among plates and grind fresh pepper over top.
Notes
-
- Tortellini: Look for this round, cheese-stuffed pasta in the refrigerated section of your supermarket. You can also swap in little ravioli or tortelloni if you like.
-
- Shallot: This member of the onion family has a gentler taste. Look for it near the onions in the produce section.
-
- Wine: I tend to use a chardonnay for this recipe, but any white wine you have on hand will work.
-
- Basil: If you don’t have acres of it growing in your backyard, you can find bunches and even full plants of this aromatic summery herb in the produce section.
Laura says
Do you use 1/2 & 1/2 or heavy whipping cream?
Hi Laura! I use heavy cream – I’m adjusting the recipe to be more specific about that, so thanks for catching that!
Julia says
Hi Kate…
I cook for my brother, who is watching his carbs, so today I baked some boneless/skinless chicken thighs in the morning, and when I got home from work, I cooked the basil cream sauce from this recipe and then nestled the chicken into it and gently warmed them in the sauce…. it was amazing!
Julia, what a great idea! I am definitely going to have to try this sauce with chicken. And what a lucky brother! :)
Luci's Morsels says
Love the use of fresh basil in this recipe! It definitely brightens the heavy flavors of the alfredo sauce and pasta. Looks tasty!
Luci’s Morsels | fashion. food. frivolity.
Isn’t basil the best herb EVER?
Missy Roseland Enervold says
This is one of my all time favorite recipes!! Do you think I could make it early and keep it warm in a crockpot?
You definitely can! Just keep the crockpot on a low setting. :)
Abigail says
Decided to try this recipe because it just sounded so good. It came out awesome and the directions were so easy to follow. We are adding this as a regular meal in our family. Oh also if you have picky children like I do just add the basil without chopping it up and remove them after so you get the flavor but no ” icky green things”.
So glad you liked it, and I absolutely LOVE the “picky children” variation! :)
Iris says
I saw the photos for this recipe and they looked so delicious, I had to try it. It turned out so yummy! Thank you so much for this recipe! I’m definitely going to make it again sometime :)
Hurray! I’m so glad you liked it, and thanks for coming back to tell me! :)