Creamy Pumpkin Tortellini Recipe

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Creamy Pumpkin Tortellini Recipe

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My kids love the creamy, rich sauce on these tortellinis so much that they don't even know pumpkin is inside. Use freshly grated Parmesan cheese for the best, nutty and delicious flavor. —Trisha Kruse, Eagle, Idaho
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 packages (9 ounces each) refrigerated cheese tortellini
  • 1 tablespoon butter
  • 3 tablespoons finely chopped onion
  • 1 cup solid-pack pumpkin
  • Pinch ground nutmeg
  • 1 cup half-and-half cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced fresh parsley
  • Additional grated Parmesan cheese, optional

Directions

Cook tortellini according to package directions; drain, reserving 1/2 cup cooking liquid. Meanwhile, in a large nonstick skillet, heat butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add pumpkin and nutmeg; cook and stir 1 minute. Stir in cream; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 4-5 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese, salt and pepper.
Add tortellini; toss with sauce, adding enough reserved pasta water to coat pasta. Sprinkle with parsley and, if desired, additional cheese. Yield: 6 servings.
Originally published as Creamy Pumpkin Tortellini in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p19

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  • 2 packages (9 ounces each) refrigerated cheese tortellini
  • 1 tablespoon butter
  • 3 tablespoons finely chopped onion
  • 1 cup solid-pack pumpkin
  • Pinch ground nutmeg
  • 1 cup half-and-half cream
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon minced fresh parsley
  • Additional grated Parmesan cheese, optional
  1. Cook tortellini according to package directions; drain, reserving 1/2 cup cooking liquid. Meanwhile, in a large nonstick skillet, heat butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add pumpkin and nutmeg; cook and stir 1 minute. Stir in cream; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 4-5 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese, salt and pepper.
  2. Add tortellini; toss with sauce, adding enough reserved pasta water to coat pasta. Sprinkle with parsley and, if desired, additional cheese. Yield: 6 servings.
Originally published as Creamy Pumpkin Tortellini in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p19

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