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
