Categories: Pasta
Ingredients
- 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
Directions
- In a large pot of boiling salted water, cook tortellini according to package instructions; 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. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste. Stir in tortellini and gently toss to combine.
- Serve immediately, garnished with parsley, if desired.