Ingredients
Scale
- 12 oz fresh cheese-filled tortellini
- 1 cup pumpkin puree (canned or homemade)
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ small onion, finely chopped
- 1 tbsp olive oil or butter
- ¼ tsp ground nutmeg
- 1 tsp dried sage (or fresh, chopped)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ cup reserved pasta water
Instructions
- 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.
Notes
- For a gluten-free version, use gluten-free tortellini.
- Substitute dairy-free alternatives like cashew cream or coconut milk.
- Add a protein boost with grilled chicken or crispy pancetta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian