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
Scale
- 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
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- 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.
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- Shallot: This member of the onion family has a gentler taste. Look for it near the onions in the produce section.
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- Wine: I tend to use a chardonnay for this recipe, but any white wine you have on hand will work.
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- 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.
Find it online: https://www.framedcooks.com/tortellini-with-basil-cream-sauce/