Garlic Parmesan Tortellini in 25 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add the cheese tortellini and cook according to package directions (usually 3–5 minutes).
3. Reserve 1/2 cup (120ml) of the starchy pasta water before draining the tortellini; set the pasta aside.
4. Place a skillet over medium heat and melt the butter.
5. Add the minced garlic and sauté for 30–60 seconds until fragrant and translucent.
6. Whisk in the flour and cook for 1–2 minutes until golden and slightly nutty to remove the raw flour taste.
7. Slowly pour in the half-and-half while whisking constantly to prevent lumps.
8. Simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
9. Lower the heat to medium-low and stir in the grated Parmesan cheese, salt, pepper, and nutmeg until melted and velvety.
10. Fold the cooked tortellini into the sauce.
11. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until desired consistency is reached.
12. Remove from heat immediately to prevent the cheese from breaking.