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 instructions.
- Reserve 1/2 cup pasta water before draining.
- Roast tomatoes at 450F for 9 minutes if using.
- Melt butter in skillet, sauté green onions for 3 minutes.
- Add garlic, cook 1 minute.
- Sprinkle flour, whisk and cook 2 minutes.
- Pour in wine, whisk 1 minute.
- Slowly add cream, chicken stock, and Parmesan cheese.
- Simmer 5 minutes, stirring occasionally.
- Stir in basil and black pepper.
- Thin sauce with pasta water if needed.
- Fold tortellini into sauce.
- Add roasted tomatoes.
- Top with extra Parmesan and serve immediately.