Best Creamy Pumpkin Tortellini Recipes

CREAMY PUMPKIN TORTELLINI

Creamy Pumpkin Tortellini image

My kids love the creamy, rich sauce on these tortellinis so much but they don't even know pumpkin is inside. Use freshly grated Parmesan cheese for the best, nutty and delicious flavor. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 packages (9 ounces each) refrigerated cheese tortellini
1 tablespoon butter
3 tablespoons finely chopped onion
1 cup canned pumpkin
Pinch ground nutmeg
1 cup half-and-half cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
Additional grated or shredded Parmesan, optional

Steps:

Cook tortellini according to package directions; drain, reserving 1/2 cup cooking liquid. Meanwhile, in a large nonstick skillet, heat butter over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add pumpkin and nutmeg; cook and stir 1 minute. Stir in cream; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 4-5 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese, salt and pepper., Add tortellini; toss with sauce, adding enough reserved pasta water to coat pasta. Sprinkle with parsley and, if desired, additional cheese.

Nutrition Facts : Calories 363 calories, Fat 14g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 610mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.

TORTELLINI WITH CREAMY PUMPKIN SAUCE

Tortellini With Creamy Pumpkin Sauce image

I saw Rachael Ray make something very similar to this, but I thought it was a little labor intensive and heavy looking. However, the idea of the flavors intrigued me, so I played around and came up with this version. It is so delicious and creamy and the entire family just loved it.

Provided by LizP5885

Categories < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs cheese tortellini
4 tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
2 tablespoons flour
2 1/2 cups skim milk
15 ounces pumpkin
1/4 teaspoon nutmeg
salt and pepper
2 cups cheddar cheese, shredded

Steps:

Place a large pot of salted water over high heat to boil. When water is boiling, drop tortellini and cook according to package directions. Drain cooked tortellini and reserve.
Melt the butter, add the onion and garlic, and season with salt and pepper. Sauté until the onions soften.
Stir in flour and cook about a minute. Whisk in the milk and cook until the liquid comes up to a bubble and the sauce thickens, 2-3 minutes.
Stir in the nutmeg and pumpkin. Season with salt and pepper and simmer until thickened, about 1 minute. I found I needed quite a bit of salt.
Toss the tortellini with the pumpkin sauce and transfer to a casserole dish. Cover with cheese and broil until cheese is browned.

Nutrition Facts : Calories 765.4, Fat 31.5, SaturatedFat 18.5, Cholesterol 125.5, Sodium 871.2, Carbohydrate 86.5, Fiber 3.6, Sugar 3.4, Protein 35.2