Creamy Pumpkin Tortellini
Total TimePrep/Total Time: 30 min.
- 2 packages (9 ounces each) refrigerated cheese tortellini
- 1 tablespoon butter
- 3 tablespoons finely chopped onion
- 1 cup canned 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 or shredded Parmesan, optional
- 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.
Nutrition Facts1 cup: 363 calories, 14g fat (8g saturated fat), 65mg cholesterol, 610mg sodium, 45g carbohydrate (5g sugars, 3g fiber), 14g protein.
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Jan 5, 2020
The recipe is very rich tasting and the sauce is smooth and a beautiful color. However, after finishing the recipe, I tasted the sauce and realized that it was too bland for us. I added some blue cheese, which I crumbled and mixed into the torellini and sauce. I didn't measure, as I was in a hurry to get dinner on the table, but I would guess that for the half recipe that I made, it was 2-3 ounces. The cheese added just the contrast and piquancy that the sauce needed to make it delicious enough to be worth the calories. Next time, I might add some sautéed sage and gruyere or the blue cheese again but put it at the same time as the parmesan so it would melt or at least soften.