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Tortellini with Pumpkin Cream Sauce

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 Servings
Course: Main Course
Cuisine: International

Ingredients

  • 20 ounces (567 grams) cheese tortellini
  • 2 tablespoons (30 grams) unsalted butter
  • 12 fresh sage leaves optional
  • 1 small onion peeled and finely chopped
  • 2 garlic cloves peeled and minced
  • 3/4 cup (168 grams) pure pumpkin puree
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/4 cups (300 milliliters) heavy cream
  • 2 ounces (57 grams) freshly grated Parmesan plus more for serving

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Stir in the pumpkin and season with the salt, pepper, and nutmeg.
  5. 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.
  6. Fold in the drained tortellini to coat and remove from heat. Gently stir in the Parmesan until blended.
  7. If the sauce is too thick, slowly add the reserved pasta water to reach the desired consistency.
  8. Serve immediately topped with more Parmesan, a sprinkling of black pepper, and the crispy sage leaves if desired.