Can I Freeze Tortellini Pumpkin Pasta?

Yes, you can freeze it in an airtight container for up to three months. Reheat it gently to preserve the texture.

What’s the Best Way to Reheat This Dish?

Warm it gently on the stovetop over low heat, stirring often. Add a bit of cream or milk to keep the sauce rich and smooth.

Can I Use Canned Pumpkin Instead of Fresh?

Absolutely! Canned pumpkin works perfectly and saves time. Just ensure it’s 100% pure pumpkin, not pie filling.

Is Tortellini Pumpkin Pasta Suitable for Kids?

Yes, kids usually enjoy its mild flavors. Adjust spices to their taste for a kid-friendly meal.

How Long Does It Take to Make This Recipe?

This dish takes about 30 minutes from start to finish, making it perfect for a quick dinner.

What Are Some Creative Garnish Ideas?

Try crispy sage leaves, toasted pumpkin seeds, grated Parmesan, or a drizzle of olive oil for added flavor and texture.

Tortellini Pumpkin Pasta Recipe Guide

Name: Tortellini Pumpkin Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: Tortellini: 10 oz (cheese-filled, fresh or store-bought); Pumpkin Puree: 1 cup (pure, unsweetened); Heavy Cream: ½ cup (or coconut milk for a dairy-free option); Parmesan Cheese: ¼ cup, grated (plus extra for garnish); Garlic: 2 cloves, minced; Onion: ½ medium, finely chopped; Olive Oil: 2 tbsp (or butter); Nutmeg: ⅛ tsp; Cinnamon: ⅛ tsp; Salt: to taste; Black Pepper: to taste; Fresh Sage or Parsley: for garnish

Description

This creamy tortellini pumpkin pasta combines tender tortellini with a rich pumpkin sauce, enhanced with warm spices and fresh herbs. Perfect for cozy fall dinners or quick, elegant meals.

Ingredients

Tortellini: 10 oz (cheese-filled, fresh or store-bought)
Pumpkin Puree: 1 cup (pure, unsweetened)
Heavy Cream: ½ cup (or coconut milk for a dairy-free option)
Parmesan Cheese: ¼ cup, grated (plus extra for garnish)
Garlic: 2 cloves, minced
Onion: ½ medium, finely chopped
Olive Oil: 2 tbsp (or butter)
Nutmeg: ⅛ tsp
Cinnamon: ⅛ tsp
Salt: to taste
Black Pepper: to taste
Fresh Sage or Parsley: for garnish

Instructions

Prepare the Ingredients:
- Finely chop garlic and onion.
- Measure pumpkin puree and cream.
- Grate Parmesan cheese.
- Cook tortellini according to package instructions and set aside.
Cook the Aromatics:
- Heat olive oil in a skillet over medium heat.
- Sauté onion until translucent (about 3-4 minutes). Add garlic and cook for 1 more minute.
Make the Sauce:
- Add pumpkin puree to the skillet and cook for 2-3 minutes, stirring frequently.
- Gradually stir in heavy cream until smooth.
- Season with nutmeg, cinnamon, salt, and pepper.
Combine and Heat:
- Add cooked tortellini to the skillet, gently tossing to coat in the pumpkin sauce.
- If the sauce is too thick, add a splash of vegetable or chicken broth.
Serve and Garnish:
- Plate the pasta and sprinkle with grated Parmesan cheese.
- Garnish with fresh sage or parsley for added flavor and color.

Notes

For a lighter version, use unsweetened almond milk or Greek yogurt instead of heavy cream.
Add sautéed mushrooms, spinach, or roasted butternut squash for extra vegetables.
Store leftovers in an airtight container for up to 3 days in the refrigerator.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 portion (1/4 of the recipe)
Calories: 360kcal
Sugar: 4g
Sodium: 650mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 12g
Cholesterol: 45mg

Keywords: Tortellini pumpkin pasta, fall pasta recipe, creamy pumpkin sauce