Tortellini with Pumpkin Cream Sauce
User Reviews
5
10 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 Servings
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Course
Main Course
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Cuisine
International
Tortellini with Pumpkin Cream Sauce
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A recipe for Tortellini with Pumpkin Cream Sauce. Tortellini are tossed in a cream sauce flavored with pumpkin puree, onion, garlic, Parmesan, and a little nutmeg.
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Ingredients
- 20 ounces cheese tortellini 567 grams
- 2 tablespoons butter unsalted
- 12 sage optional, fresh leaves
- 1 onion peeled and finely chopped, small
- 2 garlic peeled and minced, cloves
- 3/4 cup pumpkin puree 168 grams, pure
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon nutmeg freshly grated
- 1 1/4 cups heavy cream 300 milliliters
- 2 ounces Parmesan Cheese plus more for serving, freshly grated
Instructions
- Bring a large pot of salted water to a boil. Add the tortellini and cook until they rise to the top and are just tender. Remove with a slotted spoon and place in a colander to drain. Set aside 1/2 cup (118 milliliters) of the pasta water.
- In a large pan, melt butter over medium heat. If using, add the sage leaves and cook until crisp. Set the sage leaves aside on a plate.
- Add the onion to the butter and cook until beginning to soften. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Stir in the pumpkin and season with the salt, pepper, and nutmeg.
- After a minute, add the cream. Once it begins to boil, reduce heat to medium low. Cook, continuing to stir, until the sauce begins to thicken.
- Fold in the drained tortellini to coat and remove from heat. Gently stir in the Parmesan until blended.
- If the sauce is too thick, slowly add the reserved pasta water to reach the desired consistency.
- Serve immediately topped with more Parmesan, a sprinkling of black pepper, and the crispy sage leaves if desired.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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