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Creamy Valentine’s Pink Alfredo Tortellini Recipe with Parmesan Hearts

Pink Alfredo Tortellini - featured image
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This whimsical, creamy tortellini dish features a blush-pink Alfredo sauce colored naturally with roasted beet and is topped with crisp, golden Parmesan hearts. It’s a showstopping comfort food perfect for Valentine’s Day, anniversaries, or any time you want to make dinner feel magical.

Ingredients

Scale
  • 1 small beet, roasted and peeled
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, finely minced
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk (or half-and-half)
  • 1 1/2 cups freshly grated Parmesan cheese (plus more for serving)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of fresh nutmeg (optional)
  • 18 ounces fresh cheese tortellini (or spinach/chicken; frozen is fine, cook per package)
  • 1 cup finely grated Parmesan cheese (for hearts)
  • Parchment paper
  • Heart-shaped cookie cutter (optional)
  • Fresh basil or parsley leaves (for garnish)
  • Cracked black pepper (for garnish)

Instructions

  1. Preheat oven to 400°F. Wrap beet in foil and roast for 40-50 minutes until fork-tender. Let cool and peel. (Or use pre-cooked beet.)
  2. Make Parmesan hearts: Preheat oven to 375°F. Line a baking sheet with parchment paper. Spoon 1-2 tablespoons grated Parmesan into small piles, spread into 2-inch rounds. Bake 4-6 minutes until melted and golden. Immediately cut into hearts with a cutter or knife. Cool completely.
  3. Bring a large pot of salted water to a boil. Add tortellini and cook per package instructions (2-3 minutes for fresh, 5-7 for frozen). Reserve 1/2 cup pasta water, then drain. Toss with a splash of olive oil.
  4. In a blender, combine roasted beet with 1/4 cup heavy cream. Blend until smooth.
  5. In a medium saucepan, melt butter over medium heat. Add garlic and cook 1 minute until fragrant.
  6. Add remaining 1 1/4 cups heavy cream and 1/2 cup milk. Stir and bring just to a simmer.
  7. Whisk in beet puree. Gradually add 1 1/2 cups Parmesan, stirring until melted. Season with salt, pepper, and nutmeg.
  8. If sauce is too thick, add reserved pasta water. If too thin, simmer to thicken.
  9. Add cooked tortellini to sauce, fold gently to coat. Simmer 1-2 minutes until heated through.
  10. Taste and adjust seasoning. Serve in bowls, garnish with basil or parsley, extra Parmesan, and black pepper.
  11. Top with Parmesan hearts just before serving.

Notes

Don’t add Parmesan hearts until just before serving to keep them crisp. If sauce splits, remove from heat and whisk in a splash of cream. For gluten-free, use GF tortellini. For dairy-free, use vegan cheese and cashew cream. Add spinach or chicken for variation.

Nutrition

Keywords: Valentine's Day, pink pasta, Alfredo, tortellini, Parmesan hearts, romantic dinner, vegetarian, creamy pasta

Find it online: https://zorbmeal.com/creamy-valentines-pink-alfredo-tortellini-recipe-with-parmesan-hearts/