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If you’ve been making tons of pumpkin bread like I have and are wondering what to do with all of that leftover pumpkin pureé, this Creamy Pumpkin Tortellini is exactly what you’re looking for!
This tortellini is baked in the most delicious velvety sauce that really highlights those incredible, rich fall flavors. Plus, this dish comes together in just about twenty minutes, so you can serve a delicious meal without spending hours in the kitchen.
This Creamy Pumpkin Tortellini is one of those meals that is super simple but feels really elevated because of the amazing flavor and creamy texture. It’s sure to be a hit on a chilly fall evening!
Ingredients:
- Extra Virgin Olive Oil
- Shallot
- Garlic
- Fresh Sage
- Crushed Red Pepper Flakes
- Dry White Wine sub chicken broth if preferred
- Heavy Cream
- Canned Pumpkin
- Low-Sodium Chicken Broth
- Kosher Salt
- Black Pepper
- Ground Cayenne Pepper
- Ground Allspice
- Ground Nutmeg
- Fresh Store-Bought Tortellini
- Grated Parmesan Cheese
- Shredded Mozzarella Cheese
Step-by-step:
step one: prep the oven
Preheat the oven to 375℉.
step two: sauté the sauce ingredients
In a large, oven-safe skillet, heat the oil over medium heat. Add the shallot, garlic, 2 tablespoons of minced sage, and red pepper flakes and cook, stirring, until tender, taking care not to burn.
Step three: add the liquid and spices to the sauce
Pour in the wine and cook, stirring, until reduced by half, about 3 minutes. Add the heavy cream, pumpkin, chicken broth, salt, pepper, cayenne, allspice, and nutmeg and whisk until well combined. Bring to a simmer.
step four: add the tortellini
Once it comes to a simmer, remove from heat and add the tortellini. Gently toss so that it is well combined and spread into an even layer across the skillet.
step five: add the cheese
Top with the Parmesan, mozzarella, and remaining sage.
step six: bake and serve!
Transfer to the oven and bake until the tortellini is tender and the cheese and golden, 10 to 12 minutes. Serve immediately after cooling, and enjoy!
Recipe FAQs:
You can sub chicken broth for that step! I would just add a squeeze of 1/2 lemon to add a touch more acid and brightness to the dish!
This tortellini is best served immediately, but it reheats well to serve as leftovers, too!
This pasta dish is great with crusty bread and a nice side green salad!
I can’t wait to hear what you think of this Creamy Pumpkin Tortellini! Leave a comment after you try it and let me know!
Looking for more cozy pasta recipes? try these!
Creamy Sausage Rigatoni with Saffron
Baked Beef and Ricotta Stuffed Shells
Creamy Pumpkin Tortellini
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large shallot, halved and thinly sliced
- 3 cloves garlic, minced
- ¼ cup minced fresh sage leaves, divided
- ½ teaspoon crushed red pepper flakes
- ½ cup dry white wine
- 1 cup heavy cream
- 1 cup canned pumpkin
- ½ cup low-sodium chicken broth
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 18 ounces fresh tortellini
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375℉.
- In a large, oven-safe skillet, heat the oil over medium heat. Add the shallot, garlic, 2 tablespoons of minced sage, and red pepper flakes and cook, stirring, until tender, taking care not to burn.
- Pour in the wine and cook, stirring, until reduced by half, about 3 minutes.
- Add the heavy cream, pumpkin, broth, salt, pepper, cayenne, allspice, and nutmeg and whisk until well combined. Bring to a simmer.
- Once it comes to a simmer, remove from heat and add the tortellini. Gently toss so that it is well combined and spread into an even layer across the skillet. Top with the parmesan, mozzarella, and remaining sage.
- Transfer to the oven and bake until the tortellini is tender and the cheese and golden, 10 to 12 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so delicious!! Just a little prep and the dish comes together quickly! Loved it so much! Thank you so much for the recipe, Alex!
Thanks for the comment, linda!
We love this dish! I’m wondering if you think it would freeze well or will still taste good assembled ahead of time and baked another day?
I think this will reheat well, I am just not sure about freezing this one.
We loved this one so much. Tasted better than a pasta dish from a restaurant.
Could you use frozen gluten free tortellini?
I think that would be fine, you’d just need to either thaw before or account for a little extra cook time for it to thaw.
This was delicious and hit all of my fall cravings! I even used gluten free tortellini and subbed nutpods instead of heavy cream and we still enjoyed every single bite! I think I may crumble a little sage sausage in there next time too for a little extra protein. 10/10 recommend! 🤌
Amazing!! YES to the sausage addition! yum!
I’m gluten free…if I sub a gluten free gnocchi in the recipe, can I use the same baking time?
I haven’t yet tested this recipe with gnocchi, but think the cook time would be quite similar, just keep an eye on it!
What can I substitute the heavy cream with?
You can try using unsweetened coconut milk!