Description
Rich, creamy, and packed with warm fall flavor, this pumpkin tortellini recipe combines cheesy pasta with a luscious pumpkin sauce seasoned with sage, garlic, and Parmesan. It’s a comforting, elegant dish perfect for weeknights or special occasions.
Ingredients
For the Sauce:
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 6 fresh sage leaves (or ½ tsp dried sage)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup heavy cream (or half-and-half)
- ¼ cup grated Parmesan cheese
- Salt and black pepper to taste
- Pinch of nutmeg (optional)
For the Pasta:
- 18 oz cheese tortellini (fresh or refrigerated)
Optional Garnishes:
- Extra Parmesan cheese
- Crushed toasted walnuts
- More sage leaves, fried in butter
Instructions
- Cook tortellini: Cook tortellini according to package instructions. Drain and set aside.
- Prepare sauce: In a large skillet over medium heat, heat olive oil and butter. Add garlic and sage, sauté until fragrant. Stir in pumpkin puree, cook to warm. Pour in cream, add Parmesan, salt, pepper, nutmeg, simmer.
- Combine: Add cooked tortellini to the skillet, toss to coat in the sauce.
- Serve: Immediately serve with extra Parmesan and garnishes if desired.
Notes
- For a vegan version, use plant-based tortellini, coconut cream, and vegan Parmesan.
- Add sautéed spinach or mushrooms for extra texture and nutrition.
- The sauce also works with ravioli or gnocchi!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta, Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450 calories
- Sugar: Approximately 5g
- Sodium: Approximately 600mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 12g
- Unsaturated Fat: Approximately 10g
- Trans Fat: 0g
- Carbohydrates: Approximately 45g
- Fiber: Approximately 4g
- Protein: Approximately 15g
- Cholesterol: Approximately 60mg
