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Creamy Pumpkin Tortellini Recipe

Creamy Pumpkin Tortellini Recipe
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★★★★★

4.8 from 22 reviews

This Creamy Pumpkin Tortellini recipe combines tender cheese tortellini with a luscious, velvety pumpkin sauce seasoned with nutmeg, garlic, and parmesan cheese. It’s a comforting and elegant fall-inspired dish that comes together quickly, making it perfect for a cozy weeknight dinner or an impressive seasonal meal.

Ingredients

Scale

Pasta

  • 18 ounces cheese tortellini (refrigerated variety)

Sauce

  • 1 tablespoon butter
  • 3 tablespoons finely chopped onion
  • 1 clove garlic, minced
  • 1 1/2 cups pumpkin puree (canned or homemade)
  • pinch of nutmeg
  • 1 1/4 cups half-and-half
  • 1/4 cup grated parmesan cheese (plus more for serving)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon minced fresh parsley

Instructions

  1. Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package directions until tender. Drain the tortellini, reserving 1/2 cup of the pasta cooking water for later use.
  2. Sauté Aromatics: In a nonstick skillet, melt the butter over medium heat. Add the finely chopped onion and minced garlic. Cook, stirring occasionally, for about 2 minutes until the onion is translucent and tender, releasing their fragrance.
  3. Add Pumpkin and Nutmeg: Stir in the pumpkin puree and a pinch of nutmeg into the skillet. Mix well to combine all the flavors evenly.
  4. Incorporate Half-and-Half: Pour in the half-and-half and bring the mixture to a gentle boil. This will help to create a creamy, smooth sauce base.
  5. Simmer to Thicken: Reduce heat to medium-low and let the sauce simmer uncovered for 4 to 5 minutes, stirring occasionally, until it thickens slightly to coat the back of a spoon.
  6. Add Cheese and Season: Remove the skillet from the heat. Stir in the grated parmesan cheese until melted and combined. Season the sauce with salt and pepper to taste.
  7. Toss Pasta with Sauce: Add the cooked tortellini to the skillet and toss gently to coat with the creamy pumpkin sauce. If the sauce seems too thick, add reserved pasta water gradually to loosen and help the sauce adhere to the pasta.
  8. Garnish and Serve: Sprinkle minced fresh parsley and additional parmesan cheese over the top. Serve the dish immediately while warm and enjoy the rich, comforting flavors.

Notes

  • Use refrigerated cheese tortellini for the best texture and quick cooking time.
  • You can substitute half-and-half with whole milk or cream for a lighter or richer sauce respectively.
  • If fresh pumpkin puree is not available, canned pumpkin puree works perfectly.
  • Adjust seasoning as needed; a pinch of nutmeg complements the pumpkin but don’t overdo it.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid the sauce separating.

Nutrition

Keywords: Pumpkin tortellini, creamy pumpkin pasta, fall pasta recipe, easy weeknight dinner, vegetarian pasta dish

Find it online: https://thehungrymason.com/creamy-pumpkin-tortellini-recipe/