Creamy Pumpkin Tortellini
Servings: 4 servings
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
Calories: 770kcal | Carbohydrates: 67g | Protein: 26g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 127mg | Sodium: 1323mg | Potassium: 292mg | Fiber: 7g | Sugar: 8g | Vitamin A: 10637IU | Vitamin C: 4mg | Calcium: 346mg | Iron: 5mg