Ingredients
Scale
- 1 package (9 oz) cheese tortellini
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp butter
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook tortellini according to package instructions. Drain and set aside.
- In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
- Stir in pumpkin puree, heavy cream, and nutmeg. Simmer for 3-4 minutes.
- Add Parmesan cheese and mix until smooth.
- Toss cooked tortellini in the sauce until well coated.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, add a pinch of red pepper flakes.
- Substitute half-and-half for heavy cream for a lighter version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 5g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 85mg