Dinner

Creamy Pumpkin Tortellini with Sage and Walnuts Recipe

Bylina Carter October 19, 2025October 19, 2025

Introduction

This pumpkin tortellini recipe brings together the comforting flavors of creamy pumpkin and fresh sage with tender cheese-filled pasta. It’s a simple, elegant dish perfect for cozy dinners or entertaining guests in the fall and winter months.

A large pan filled with about two layers of creamy sauce and tortellini pasta. The tortellini are golden yellow, soft and plump, mixed with a rich light brown sauce and creamy white cheese sauce covering most of the top layer. Green sage leaves and small pieces of herbs are sprinkled evenly on top, adding texture and color contrast. A wooden spoon is resting on the right edge of the pan, partially submerged in the sauce. The pan handles and rim are visible, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

18 oz cheese tortellini (fresh or refrigerated)
Extra Parmesan cheese, for serving
Crushed toasted walnuts, for garnish

More sage leaves, fried in butter, for garnish

Instructions

Step 1: Cook the tortellini according to the package instructions. Drain and set aside.
Step 2: In a large skillet over medium heat, heat olive oil and butter. Add minced garlic and sage leaves, and sauté for 1–2 minutes until fragrant.

Step 3: Stir in the pumpkin puree and cook for 2–3 minutes to warm through.
Step 4: Pour in the heavy cream, stirring until the sauce is smooth and heated. Add Parmesan cheese, salt, black pepper, and a pinch of nutmeg if using. Simmer gently for 2–3 minutes.
Step 5: Add the cooked tortellini to the skillet and toss gently to coat with the pumpkin sauce.

Step 6: Serve immediately, topped with extra Parmesan, crushed toasted walnuts, and fried sage leaves for garnish if desired.

Tips & Variations

Use half-and-half instead of heavy cream for a lighter sauce.
Swap walnuts for toasted pecans or pine nuts for a different crunch.

Fresh sage leaves add more flavor, but dried sage works well in a pinch.
For a vegan version, substitute butter with olive oil, use coconut cream instead of heavy cream, and nutritional yeast in place of Parmesan.

Storage

Store leftover pumpkin tortellini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or water to loosen the sauce, or microwave until warmed through. Avoid overheating to maintain the best texture.

How to Serve

A bowl filled with a single layer of round tortellini pasta covered in thick, creamy orange sauce. The pasta pieces are plump and smooth with visible folds, sitting closely together. Scattered on top are small green herb leaves and thin white cheese shavings adding texture and color contrast. A fork rests partially on the right side of the bowl, spearing one tortellini. The bowl is earthy and round, placed on a rustic wood surface with a glass in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugar and spices that will alter the flavor of the sauce. Use plain canned pumpkin puree for the best results.

What type of tortellini works best for this recipe?

Fresh or refrigerated cheese tortellini works best to complement the creamy pumpkin sauce, but frozen tortellini can be used as well. Just be sure to follow the package instructions for cooking.