Creamy Pumpkin Tortellini is the simple supper your fall menu needs. This light, creamy sauce has just the right flavor profile to match up to pumpkin!
I’ve told you my love for tortellini goes deep. Well, this version is the perfect comfort food for a quick weeknight meal!
Although I do love a good pesto pasta with meatballs or this one pot cajun chicken pasta, I lean toward tortellini often.
My kids are busy running to and from ballet, church and my older daughter going to work. It can be so hectic, as you probably know.
When it comes to getting dinner on the table, it needs to be fast, with as few dishes as possible but also have great flavor!
So, what is tortellini? Tortellini is a ring-shaped pasta filled with different ingredients. You can find them with just cheese, or you can find them with chicken and cheese or mushrooms.
What kind of sauce did I use? For the sauce I went with something simple such as pumpkin.
You know how you always have just a little pumpkin leftover after baking with the rest of the can? This is the perfect way to use it up!
It only takes three tablespoons if you are feeding just two people. If you want to double the recipe, make sure to double the pumpkin.
What kind of herbs did I use? Well this time around I went with dill weed. I didn’t really put too much thought into it.
I simply opened my cupboard and looked for an herb that would go well with pumpkin. Dill can have a strong taste if you add too much so make sure not to double it in the recipe!
If dill is not your thing a good substitute would be thyme or parsley. I don’t normally keep thyme in my spice rack, but that sounds amazing!
I’d you are looking for more pumpkin recipes how about creamy pumpkin pasta or for something sweet these pumpkin cream horns!
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Creamy Pumpkin Tortellini Recipe
Ingredients
- 9 ounces Fresh Cheese Tortellini (1 package)
- 1/2 Onion diced
- 2 tablespoons Olive Oil
- 3 tablespoons Pumpkin
- 1/2 cup Heavy Cream
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Dried Dill
- 2 teaspoons Salt
Instructions
- Cook tortellini according to package.
- While it cooks, sauté onions and olive oil over medium low heat.
- Whisk in pumpkin and heavy cream.
- Stir in garlic powder, dill and salt.
- When the tortellini has finished, add to sauté pan and toss until tortellini is completely covered.
- Top with parmesan cheese
- Serve warm and ENJOY!