Meals don’t get much easier or tastier than this! A rich creamy alfredo sauce (yet lightened up by substituting heavy cream for milk and half & half) poured over cheese tortellini–yes please! A hundered times over. Any day of the week.
1 (9-ounce) package refrigerated three cheese tortellini
2 tablespoons unsalted butter
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons all-purpose flour
1 cup milk, or more, as needed
1/2 cup half and half
2 ounces cream cheese, cubed
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
In a large pot of boiling salted water, cook tortellini according to package directions then drain well. Melt butter in a saucepan over medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 2-3 minutes. Stir in cheeses until melted, about 1-2 minutes. Season with salt and pepper, to taste. Stir in tortellini and gently toss to combine.
Serve immediately, garnished with chopped parsley, if desired.
Source | Damn Delicious