Creamy Pumpkin Tortellini
My kids love the creamy, rich sauce on these tortellinis so much that they don't even realize there's pumpkin inside. Use freshly grated Parmesan cheese for the best nutty and delicious flavor. —Trisha Kruse, Eagle, Idaho
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
Directions
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1Cook tortellini according to package directions; drain, reserving 1/2 cup cooking liquid.
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2Meanwhile, 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 longer. 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.
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3Add tortellini; toss with sauce, adding enough reserved pasta water to coat pasta. Sprinkle with parsley and, if desired, additional cheese.
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