Go Back
Print Recipe
5 from 1 vote

Easy Roasted Garlic Alfredo Tortelini


  • 2 heads of roasted garlic refer to the post for directions if you don't know how, it's simple!
  • 2 tablespoons Pompeian Picholini Olive Oil or sub for regular Pomepian Olive Oil
  • 1 cup heavy cream dividied
  • heaping ¼ cup sour cream
  • ½ cup shredded Parmesan cheese + another ¼-1/2 cup
  • salt & pepper to taste
  • 1 14 oz container of tortellini refrigerated or frozen - if using frozen, cook according to directions beforehand
  • 3 tablespoons of butter
  • parsley to garnish optional


  • In a food processor or blender, combine the 2 heads of roasted garlic cloves, 2 tablespoons of Pompeian olive oil, & ¼ cup of the heavy cream. Blend until the garlic is pulverized. Into the garlic mixture, pour in the remaining ¾ cup heavy cream, heaping ¼ cup sour cream, & ½ cup shredded Parmesan cheese. Season to taste with salt & pepper. Blend the mixture for 30-60 seconds until everything is combined. The mixture will be thick & slightly lumpy, which is perfectly normal! Set the sauce aside.
  • Melt 3 tablespoons of butter in a large skillet. Add your tortellini & toss the pasta around in the melted butter to coat. Pour the sauce on top of the pasta, & stir gently to combine. Cook on medium heat for 10 minutes, stirring gently occasionally. The sauce will thicken.
  • Sprinkle on ¼ cup to ½ cup of shredded Parmesan cheese (depending on your tastes), stir to combine and remove from the heat. Pour the tortellini into a serving vessel, & garnish with chopped fresh parsley if desired.