Alfredo Basil Sauce
This is all stuff I typically have on hand except for the tortellini. The longest part is just waiting for the pasta to cook – the sauce comes together in ~10 minutes.
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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.
Notes
Sauce thickens as it cools, so serve right away to prevent seizing.
Tried this recipe?Leave a comment below & let me know!