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 1x
- 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.
Robyn says
Hi,
This looks and sounds soooo yum. I want to make sure I get the recipe right, so can you tell me what you mean by this part of the recipe….”2. Add flour and stir for one more minute. [Stir in one] and cook for one more minute. Stir in wine and cook one minute more. Slowly add cream, stirring until smooth. ” I bracketed the part I don’t understand.
Thanks so much.
Robyn
Oh my goodness, you are so good to spot this. It was a misprint in the recipe – that was the 1/4 cup of butter you are supposed to stir in. It’s all fixed now – thanks for pointing this out to me! :)
Viagra versus Cialis says
It looks so yummy!! I want to prepare it tomorrow for my husband but the problem is that I' really bad cooking but I'll try to do it I know he'll be so grateful knowing that at the end I was able to make something delicious.
julia says
So it is a cold 'spring' day here in CT, actually there has been pretty much nothing but cold rainyness for months now it seems. My big pots of little basil sprouts keep reminding me of last summer and the sea of basil all my food was swimming in. I, like you finally have to have some basil! Yesterday I got my pricy little bunch of basil and tonight I am making this for dinner, I can't wait! Thank you!
Kate Morgan Jackson says
It's enough for 4 good servings, especially with a nice salad and some bread on the side.
Anonymous says
How many people does this serve?
Kate Morgan Jackson says
Wow – thanks for the catch! No, although having an extra glass around is not a bad idea. Thanks for spotting this – it's fixed. :)
Justpnk says
So is the wine just for drinking while you make this?
Kate Morgan Jackson says
What a great idea about the ice cubes — thanks!! And thanks to EVERYONE for your nice words about the photographs. :)
Cam de la Ron says
Hi Kate, I love the look of this recipe. It might be that I am a sucker for stuffed pastas, but the photo does look so delicious…
Oh, I am a ginger and a first born too! Cam
Cindy says
Hi, I'm a frequent reader but this is the first time I've posted. I love your blog!
Last summer we had a bumper crop of basil which I did grow from seeds. I ended up having so much that I wanted a way to preserve it. I chopped the basil roughly, then put it in ice cube trays with just a bit of water, and froze it.
Now when I have a recipe calling for basil, I take out a cube or two and toss it in the pot. It tastes very much like the fresh basil!
Cindy
Kate Morgan Jackson says
Hi Cheryl! I have actually never grown it from seeds (although my mom does — she starts them inside in little pots in about April and then transplants them outside when they are sprouted). I buy a flat of already sprouted baby basil plants every year from…get this…Home Depot! They sell them in biodegradable little pots, which means you can plant them without ever taking them out of their little pot. How easy is that?? I have a round wooden barrel right outside my back door that I fill up with potting soil and I pop the basil plants in there in late May, and they grow like crazy until the first frost in the fall. I try to remember to water them about once a week, but honestly unless there is a real dry spell, the rain and the sprinkler do a fine job watering them. Hope this helps!
Cheryl says
Oh wow, this looks so comforting and delightful. I am going to make this for our Saturday date night for my husband and I. I have a question though. Is basil hard to grow? I mean can you just plant the seed and water every once in a while? I have the brownest thumb in the south. I did have great luck with my mint last year. It was everywhere! Have you tried to dry your basil for later use? Just a thought. Thanks for the great recipe.
Diane {createdbydiane.blogspot.com} says
ooh…that looks so delicious! I love basil :)
Kate Morgan Jackson says
Right back at you Zoe — I LOVE going to your blog not only for the recipes but also your gorgeous photography. Yum on both!!
Zoe says
This is a fantastic recipe! Love the photographs