If you are craving a dish that wraps the rich flavors of autumn into a cozy, indulgent meal, the Creamy Pumpkin Tortellini with Sage and Parmesan Recipe is about to become your new favorite. This luscious pasta combines pillowy cheese tortellini with a velvety pumpkin cream sauce, highlighted by the earthy warmth of sage and the sharp, nutty bite of parmesan. Ready in under 30 minutes, it’s perfect for weeknight dinners or impressing friends with a seasonal, comforting Italian-inspired dish that’s as elegant as it is easy to prepare.
Ingredients You’ll Need
These ingredients may seem simple, but each plays a vital role in crafting the creamy texture, vibrant color, and rich flavor of the Creamy Pumpkin Tortellini with Sage and Parmesan Recipe. From the smoothness of pumpkin purée to the aromatic punch of fresh sage, every component contributes to a harmonious and comforting dining experience.
- Cheese tortellini (9 oz): Soft pockets of cheese that provide the perfect base and a satisfying bite.
- Pumpkin purée (1 cup): Adds a natural sweetness and creamy texture that defines the sauce.
- Heavy cream or half-and-half (½ cup): Makes the sauce luxuriously smooth and rich.
- Grated parmesan (¼ cup): Brings savory depth and a slightly salty finish to the dish.
- Butter (1 tbsp): Used to sauté garlic and sage, adding a silky mouthfeel.
- Dried sage (1 tsp) or fresh leaves (4): Gives that signature earthy aroma essential to this recipe.
- Garlic clove, minced (1): Provides subtle pungency and layers of flavor.
- Salt and pepper: Enhance and balance all the flavors perfectly.
How to Make Creamy Pumpkin Tortellini with Sage and Parmesan Recipe
Step 1: Cook the Tortellini
Begin by boiling the cheese tortellini according to the package instructions until they are tender and perfectly al dente. This foundational step ensures the pasta is just right to soak up the luscious pumpkin sauce without falling apart.
Step 2: Sauté the Garlic and Sage
While the tortellini cooks, melt butter in a skillet over medium heat. Add the minced garlic and sage—whether dried or fresh—and sauté gently until the garlic becomes fragrant and the sage infuses the butter with its earthy aroma. This base is crucial for layering that warm, herbal flavor into the dish.
Step 3: Prepare the Pumpkin Cream Sauce
Stir in the pumpkin purée and heavy cream to the skillet with garlic and sage. Season with salt and pepper, then simmer the mixture for about 3 minutes to blend the flavors and create a smooth, creamy sauce. This step transforms simple pumpkin into a rich, velvety coating for your pasta.
Step 4: Combine Tortellini and Sauce
Drain the cooked tortellini and add them directly into the pumpkin cream sauce. Toss gently to coat every piece with the sauce’s irresistible silkiness. Sprinkle grated parmesan over the pasta and give it a final toss for that nutty, savory boost that completes this comforting dish.
Step 5: Serve Warm and Enjoy
Plate your creamy pumpkin tortellini immediately while it’s still warm and inviting. This ensures the sauce remains luscious and the flavors shine at their best. Don’t forget a little extra parmesan on top for presentation and added taste.
How to Serve Creamy Pumpkin Tortellini with Sage and Parmesan Recipe
Garnishes
To elevate the dish visually and texturally, sprinkle some toasted pumpkin seeds or chopped toasted walnuts for crunch. Fresh sage leaves fried until crispy add both aroma and a delightful contrast. A light drizzle of good quality olive oil or a sprinkle of freshly cracked black pepper also complements the creaminess wonderfully.
Side Dishes
This pasta shines as a standalone comfort meal but pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or a simple side of garlic bread also balances the creamy sauce with a touch of savory crunch.
Creative Ways to Present
For a festive touch, serve the tortellini in a shallow white bowl to highlight the vivid orange sauce. Drizzle a little sage-infused brown butter around the edges for drama. You can also plate it with swirls of balsamic reduction for an artistic flair that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover creamy pumpkin tortellini in an airtight container and refrigerate for up to 3 days. Because the sauce thickens upon chilling, you might need to loosen it with a splash of cream or milk when reheating.
Freezing
While you can freeze this dish in a freeze-safe container for up to 1 month, keep in mind the texture of the tortellini may soften slightly after thawing, and the sauce may separate a bit. It’s best to freeze before mixing the parmesan for a fresher flavor after reheating.
Reheating
Gently reheat the pasta in a skillet over low heat, adding a small amount of cream or broth to restore the sauce’s creaminess. Avoid using a microwave if possible to maintain the best texture and flavor.
FAQs
Can I use fresh pumpkin instead of purée?
Yes, but you’ll need to roast and puree the pumpkin first, which takes more time. Canned pumpkin purée is a convenient, smooth option that works perfectly for this recipe.
Is this recipe vegan-friendly?
The traditional version uses dairy and egg pasta, but you can substitute plant-based cream, dairy-free cheese alternatives, and vegan tortellini to make it vegan-friendly.
Can I add protein to this dish?
Absolutely! Cooked Italian sausage, crispy bacon, or sautéed mushrooms complement the creamy pumpkin sauce nicely and add heft.
What type of sage should I use?
Fresh sage offers a brighter, more herbaceous flavor, while dried sage is more concentrated. Both work well, but fresh is best if available.
How can I make this dish gluten-free?
Use gluten-free tortellini or ravioli available in many stores, and double-check that your cream and cheese do not contain gluten additives.
Final Thoughts
This Creamy Pumpkin Tortellini with Sage and Parmesan Recipe is a heartwarming hug on a plate. It’s simple enough for a weeknight treat yet impressive enough for guests, showcasing the best of fall’s flavors with every creamy, savory bite. I can’t wait for you to try it and make it a comforting staple in your kitchen!
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Creamy Pumpkin Tortellini with Sage and Parmesan Recipe
- Total Time: 20 mins
- Yield: 3–4 servings
- Diet: Vegetarian
Description
Creamy pumpkin tortellini with sage, Parmesan, and a silky pumpkin cream sauce — a cozy autumn comfort dish ready in under 30 minutes, perfect for a flavorful and satisfying dinner.
Ingredients
Main Ingredients
- 1 (9 oz) package cheese tortellini
- 1 cup pumpkin purée
- ½ cup heavy cream or half-and-half
- ¼ cup grated Parmesan
- 1 tbsp butter
- 1 tsp dried sage or 4 fresh sage leaves
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook Tortellini: Cook the cheese tortellini according to the package directions until al dente. Drain and set aside.
- Sauté Aromatics: In a skillet, melt the butter over medium heat. Add the minced garlic and sage (either dried or fresh) and sauté lightly until fragrant, about 1-2 minutes.
- Prepare Pumpkin Sauce: Stir in the pumpkin purée and heavy cream or half-and-half. Season with salt and pepper to taste. Let the sauce simmer gently for 3 minutes, stirring occasionally until it is warm and well combined.
- Toss Pasta with Sauce: Add the cooked tortellini to the skillet with the pumpkin cream sauce. Sprinkle in the grated Parmesan and toss everything together gently to coat the pasta evenly with the sauce.
- Serve Warm: Serve the creamy pumpkin tortellini immediately, garnished with additional Parmesan if desired for extra flavor and richness.
Notes
- Add fresh spinach or cooked Italian sausage for additional variations and heartiness.
- For a dairy-free version, substitute heavy cream with coconut milk and omit Parmesan or use a vegan cheese alternative.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
