Tortellini meets alfredo sauce meets basil in this simple, elegant, creamy recipe for tortellini with basil cream sauce. A perfect summer pasta supper!
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, of course!).
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!
This summer I am having to resort to all kinds of defense mechanisms with my basil crop. Last year we broke down and put in a deer fence after all the Bambis who live in the woods around us came over and ate everything from ever single arborvitae tree in our back yard to my HOLLY BUSHES. Yep, you read that right. And of course they were delighted to nosh on my herb barrels and most of my flowers.
So much as I love them, up went the deer fence, and I figured I was home free, herb garden-wise. BUT NO. We have a wily woodchuck named Chet who loves basil, parsley, shamrocks and dill. The dog chases Chet whenever he shows up during the day, but he prefers to dine at night. So far my mint, thyme, rosemary, sage and chives don’t seem to appeal to Chet, but as soon as the parsley and basil come back, he chows down.
So after a few rounds of this, I moved the basil inside, and it is happily living right inside my kitchen door. I tried to do the same with the parsley, but it keeled over…I think it really wants to live outside. My next idea is hanging baskets of parsley from a shepherd’s crook, because I don’t think Chet is a good climber. We shall see.
Tortellini meets alfredo sauce meets basil in this simple, elegant, creamy recipe for tortellini with basil cream sauce. A perfect summer pasta supper! Anyway, back at the tortellini with basil cream sauce – you can use this sauce on any cheese-filled pasta. Ravioli, tortelloni and the original tortellini all work well with this creamy, dreamy sauce. While the pasta is cooking, you are going to simmer up a quick sauce that includes a little garlic and shallots, some butter and cream, and at the very end, a generous handful of chopped basil.
I like to save a few of the teeniest basil leaves to sprinkle on the top, just for the prettiness.
And with that, here’s the recipe for my favorite summer supper. Eat your heart out, Chet! :)
Tortellini with Basil Cream Sauce
Tortellini meets alfredo sauce meets basil in this simple, elegant, creamy recipe for tortellini with basil cream sauce. A perfect summer pasta supper!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian, American
Ingredients
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon flour
- 1/4 cup butter, room temperature
- 1/4 cup white wine
- 1 1/4 cups heavy cream
- 1 cup grated parmesan cheese
- 1 cup fresh basil, chopped
- 2 9-ounce packages cheese tortellini, cooked and drained
- Fresh ground pepper
Instructions
- 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.
Updated from an earlier Framed Cooks post.
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