CREAMY PUMPKIN TORTELLINI
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
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 PUMPKIN ALFREDO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
- Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
- Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and parsley.
CREAMY PUMPKIN TORTELLINI RECIPE
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!
Provided by Nancy Piran
Categories Sauces
Time 25m
Number Of Ingredients 8
Steps:
- 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!
Nutrition Facts : Calories 728 calories, Fat 44 g, Carbohydrate 63 g, Fiber 2 g, Protein 15 g, SaturatedFat 19 g, Sodium 2791 mg, Sugar 0 g
PUMPKIN TORTELLINI
Steps:
- In saute pan, melt the butter with a pinch of pepper, the sage, and mascarpone. Add heavy cream and reduce to a thick sauce, about 10 minutes. While the sauce is reducing, boil the pasta. Drain and add to the sauce. Toss the pasta in the sauce over low heat until the pasta is well coated. Add the cheese and salt and pepper, to taste.
CREAMY TORTELLINI
An envelope of vegetable soup mix lends flavor to the simple cream sauce that coats this rich pasta entree. I like to garnish it with additional mozzarella cheese and parsley.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender, about 1 minute. Combine soup mix and cream; stir into skillet., Drain tortellini; add to cream mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through, stirring occasionally. , Add the parsley, cheese and pepper. Cook 3-4 minutes longer or until cheese is melted.
Nutrition Facts : Calories 263 calories, Fat 14g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 561mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
TORTELLINI WITH CREAMY PUMPKIN SAUCE
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
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
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