Is Tortellini Pumpkin Pasta suitable for meal prep?

Yes! You can prepare the sauce ahead of time and store it in the refrigerator for up to three days. Cook fresh tortellini when ready to serve.

Can I make Tortellini Pumpkin Pasta without cream?

Absolutely! You can substitute heavy cream with coconut milk, cashew cream, or even Greek yogurt for a lighter option.

While the dish is often vegetarian, grilled chicken, pancetta, or crumbled sausage can add a savory contrast to the creamy pumpkin sauce.

If your sauce is too thin, simmer it longer, add a bit of Parmesan cheese, or mix in a cornstarch slurry.

White wines like Pinot Gris or Gewürztraminer complement the dish’s creamy and slightly sweet flavors.

Yes! Prepare the sauce in advance and store it separately. Cook the pasta fresh to maintain its texture.

Add a little broth or milk while reheating. Stir well to maintain a smooth consistency.

Toasted walnuts, crispy sage, or Parmesan cheese enhance the flavors.

If your sauce is too thin, simmer it longer, add a bit of Parmesan cheese, or mix in a cornstarch slurry.

White wines like Pinot Gris or Gewürztraminer complement the dish’s creamy and slightly sweet flavors.

Scale

Cook the Tortellini: Boil water in a large pot, add tortellini, and cook according to package instructions. Reserve ½ cup of pasta water before draining.
Sauté Aromatics: Heat olive oil or butter in a large skillet. Add chopped onion and garlic, cooking until softened.
Prepare the Sauce: Stir in pumpkin puree, heavy cream, Parmesan cheese, nutmeg, sage, salt, and black pepper. Mix until smooth.
Adjust Consistency: If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
Combine: Toss the cooked tortellini into the sauce, ensuring each piece is evenly coated.
Serve & Garnish: Plate the pasta and garnish with extra Parmesan, crispy sage, or toasted walnuts for added texture.

Keywords: Tortellini Pumpkin Pasta, Fall Pasta Recipe, Creamy Pumpkin Sauce