Ingredients (~6 servings)
- 1 1/2 Tbsp green onions (white part only, sliced)
- 1 1/2 tsp minced garlic
- 1 1/2 Tbsp salted butter
- 1 1/2 Tbsp all-purpose flour
- 3 Tbsp white cooking wine
- 1 cup heavy whipping cream
- 1/3 cup low-sodium chicken stock
- 3/4 cup freshly grated Parmesan cheese
- 1/3 cup fresh basil (chopped)
- 1/4 tsp black pepper
- 1 package (15 oz) three cheese tortellini
- 1 cup grape tomatoes (halved, optional)
- 3 Tbsp grated Parmesan cheese for serving
Get the Pasta and Tomatoes Going
Boil the tortellini in a large pot of salted water according to package instructions.
Reserve about 1/2 cup pasta water before draining – you might need it to thin the sauce.
If you’re using the tomatoes, preheat your oven to 450F and line a small baking tray with foil. Rinse the grape tomatoes and spread them out on the tray. Bake for ~9 minutes or until they look very soft and start to wrinkle.
Make the Roux Base
In a large skillet over medium-high heat, melt the butter then add the green onions. Cook for ~3 minutes until they soften.
Add the garlic and cook for 1 more minute – you’ll smell it right away.
Drop the heat to medium, then sprinkle the flour over everything and whisk it in. Cook this for ~2 minutes, whisking constantly to cook off that raw flour taste.
Build the Alfredo Sauce
Pour in the white wine and whisk constantly for ~1 minute to cook off the alcohol.
Slowly whisk in the heavy cream until smooth, then add the chicken stock and the 3/4 cup of Parmesan cheese.
Let this simmer for ~5 minutes, stirring occasionally. The sauce will start to thicken on its own.
Stir in the chopped basil and season with black pepper.
If the sauce looks too thick, add 1-2 Tbsp of that reserved pasta water. Keep in mind the sauce thickens more as it cools.
Combine Everything
Gently fold the cooked tortellini into the sauce until each piece is coated.
Add those roasted tomatoes if you made them.
Serve immediately with the extra grated Parmesan on top – the sauce will seize up if it sits too long.
Alfredo Basil Sauce
Ingredients
Ingredients (~6 servings)
- 1 1/2 Tbsp green onions white part only, sliced
- 1 1/2 tsp minced garlic
- 1 1/2 Tbsp salted butter
- 1 1/2 Tbsp all-purpose flour
- 3 Tbsp white cooking wine
- 1 cup heavy whipping cream
- 1/3 cup low-sodium chicken stock
- 3/4 cup freshly grated Parmesan cheese
- 1/3 cup fresh basil chopped
- 1/4 tsp black pepper
- 1 package three cheese tortellini 15 oz
- 1 cup grape tomatoes halved, optional
- 3 Tbsp grated Parmesan cheese for serving
Instructions
- Boil tortellini in salted water according to package directions and reserve 1/2 cup pasta water before draining.
- Preheat oven to 450F, spread halved grape tomatoes on foil-lined tray, and bake for 9 minutes until soft and wrinkled.
- Melt butter in large skillet over medium-high heat, add green onions, and cook 3 minutes until softened.
- Add garlic and cook 1 minute.
- Reduce heat to medium, sprinkle flour over mixture, and whisk constantly for 2 minutes.
- Pour in white wine and whisk for 1 minute to cook off alcohol.
- Slowly whisk in heavy cream until smooth, then add chicken stock and 3/4 cup Parmesan cheese.
- Simmer 5 minutes, stirring occasionally, until sauce thickens.
- Stir in basil and black pepper.
- Add 1-2 Tbsp reserved pasta water if sauce is too thick.
- Gently fold cooked tortellini into sauce until coated.
- Add roasted tomatoes if using.
- Serve immediately topped with extra grated Parmesan.
