Description
This comforting Pumpkin Tortellini recipe features tender cheese tortellini tossed in a creamy pumpkin and sage sauce, enriched with Parmesan and a subtle hint of nutmeg. Perfect for autumn or anytime you want a cozy, flavorful pasta dish that combines seasonal flavors with simple ingredients.
Ingredients
Scale
Pasta
- 18 oz cheese tortellini (fresh or refrigerated)
Sauce
- 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)
Garnishes
- Extra Parmesan cheese
- Crushed toasted walnuts
- More sage leaves, fried in butter
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to package instructions until tender. Drain well and set aside.
- Prepare Sauce: In a large skillet over medium heat, warm the olive oil and butter together. Add the minced garlic and sage leaves, sautéing for 1–2 minutes until fragrant and the garlic is lightly golden.
- Add Pumpkin and Cream: Stir in the pumpkin puree and cook for 2–3 minutes, allowing the flavors to blend. Pour in the heavy cream, stirring continuously until the sauce is smooth and heated through.
- Season Sauce: Incorporate the grated Parmesan cheese, then season with salt, black pepper, and a pinch of nutmeg if using. Let the sauce simmer gently for 2–3 minutes to thicken slightly and develop flavor.
- Combine Pasta and Sauce: Add the cooked tortellini directly to the skillet with the pumpkin sauce. Toss gently to ensure all tortellini are evenly coated in the sauce.
- Serve: Plate the tortellini and garnish with extra Parmesan cheese, crushed toasted walnuts, and additional sage leaves fried in butter if desired. Serve immediately to enjoy the sauce at its best.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- For a lighter sauce, substitute half-and-half for heavy cream.
- Fresh sage offers the best flavor but dried sage works in a pinch.
- Frying extra sage leaves in butter makes a lovely garnish adding both flavor and texture.
- To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- Leftovers can be stored in an airtight container for up to 2 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: pumpkin tortellini, pumpkin pasta, creamy pumpkin sauce, sage pasta, autumn recipes, vegetarian pasta
