Roasted Garlic Alfredo Tortellini
Description
Make a vegetarian pasta dish that is satisfying and easy but so delicious, you may need to double the recipe. Serve with a salad and garlic bread.
Ingredients
2 whole heads of roasted garlic (see directions at the bottom)
2 T. olive oil
1 c. heavy cream, divided
heaping ¼ c. sour cream
½ c. shredded Parmesan cheese + another 1/4 -1/2 c., divided
salt & pepper, to taste
14 oz. cheese tortellini (refrigerated or frozen, if using frozen, cook according to directions in advance
3 T. butter
parsley for garnish, optional
Directions
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Roasted garlic:
Slice off the top ends of the entire garlic head, leaving the root bottom alone. Place them in a tin foil ‘boat’, then pour about 1 teaspoon olive oil over each head. Fold the ends of the foil up over the garlic, making an aluminum foil purse of sorts. Bake at 350 degrees for 1 hour. Remove from oven and set aside until cool enough to handle, or refrigerate if using it later.
In a food processor or blender, combine the 2 heads of roasted garlic cloves, olive oil, and ¼ c. heavy cream. Blend until garlic is pulverized. Pour the remaining ¾ c. heavy cream, sour cream, & ½ c. shredded Parmesan cheese into the garlic mixture. Season to taste with salt & pepper. Blend the mixture 30-60 seconds until everything is combined. The mixture will be thick & slightly lumpy, which is fine. Set the sauce aside.
Melt the butter in a large skillet; add tortellini; toss pasta in the melted butter to coat. Pour the sauce on top of the pasta; stir gently to combine. Cook on medium heat 10 minutes, stirring gently occasionally, while the sauce thickens.
Sprinkle on ¼ c. - ½ c. shredded Parmesan cheese; stir to combine; remove from the heat. Pour tortellini into a serving dish; garnish with chopped fresh parsley, if desired.
4 servings
To make this dish more hearty, add some chopped cooked chicken or cooked shrimp.