Tortellini Pumpkin Sauce
This creamy Tortellini Pumpkin Sauce is super-easy to put together and will satisfy the whole family because it is definitely a delicious recipe for dinner.
Servings: 4 people
Ingredients
- 2 (9-ounce) packages cheese tortellini
- 2 tablespoons butter
- 3 cloves of garlic minced
- 1 cup canned pumpkin not pumpkin pie filling
- 1 ½ cups half & half
- ½ cup grated parmesan cheese
- 1 tbsp fresh parsley chopped
- salt and ground black pepper
Instructions
- In large pot of boiling salted water, cook tortellini according to label directions. Drain it and set aside.
- Meanwhile, in a large skillet, melt the butter over medium heat and cook garlic for about 30 seconds.
- Then, whisk to combine in the pumpkin and half & half.
- Add in the grated Parmesan, salt and pepper.
- Let the sauce simmer for about 5 minutes.
- Add the tortellini to the sauce skillet and mix well to combine.
- Before serving, topped with fresh parley and Parmesan for garnish.
Notes
- The sauce was adapted from Tastes Lovely.
- You can try my homemade pumpkin puree if you cannot find canned pumpkin.
- Canned pumpkin and pumpkin pie filling are different as pumpkin pie filling is seasoned with spices such as cinnamon, nutmeg, cloves, and sugar. Make sure to buy the correct can!
- Use any type of tortellini you like! Three cheese tortellini is also another favourite for this recipe.
- To store: Keep the tortellini pumpkin sauce recipe in an airtight container for up to 3 to 4 days in the fridge.
- To reheat: You can reheat the leftovers in the microwave or on the stovetop.
- To freeze: You can freeze leftover tortellini in a freezer-safe container or bag for up to 3 months.
Nutrition
Serving: 1/4 | Calories: 224kcal | Carbohydrates: 22g | Protein: 9g | Fat: 12g | Cholesterol: 30mg | Sodium: 335mg | Potassium: 202mg | Fiber: 3g | Sugar: 2g