Creamy Pumpkin Tortellini

Recipes

This Creamy Pumpkin Tortellini is an easy and tasty fall dinner idea you can whip up with little time or effort. Store-bought tortellini is coated in a cheesy and creamy pumpkin sauce that will have you going back for seconds. 

Creamy Pumpkin Tortellini serve on plates and in a pan.

Let’s Make Creamy Pumpkin Tortellini

I was just telling a friend that I could eat pasta every night for dinner and be a happy man. While I have the go-to favorites that I love, I’m always open to trying something new or seasonal. That’s exactly what led me to this Creamy Pumpkin Tortellini recipe. It might be my new fall go-to. 

Creamy Pumpkin Tortellini on a plate.

Why I love this recipe so much:

1. Ready in under 30 minutes. If you’re tight on time but want a gourmet and comforting dinner, this is for you. It’s so easy! 

2. Full of fall flavor. Fall or not, this flavor combination is one of my favorites and I’m here for it. It’s creamy, rich, and wonderfully seasonal. If you’re new to savory pumpkin recipes, this is a great place to start.

Creamy Pumpkin Tortellini served on plate on a table.

3. Make it your own. In the FAQ below I share some detailed ways to make this recipe your own. Here are a few more ideas:

  • Serve it with chicken or steak.
  • Try different types of tortellini. 
  • Toss in some chopped spinach. 
  • Sprinkle on some toasted walnuts.

I made this when my mom was visiting and we had it for dinner. I ended up serving mine on top of some fresh spinach (not cooked) to make it a bit healthier. It was wonderful. 

We also had some of the leftovers for lunch the following day. It was great served cool or warmed in the microwave; both ways were still just as yummy.

Want more savory pumpkin recipes? Try these:

Creamy Pumpkin Tortellini in a pan.

Ready to give this creamy pumpkin tortellini a try? Let’s do it! 

How to Prepare:

I’ll walk you through the steps here. I’ve also provided a detailed ingredient list and instructions in the printable recipe card below. 

  1. Cook the tortellini according to the package directions. Drain, but reserve ½ cup pasta water. 
cheese Tortellini in a strainer.
  1. In a nonstick skillet, heat the butter over medium heat. Add the onion and garlic. 
  2. Cook for about two minutes or until tender. Add the canned pumpkin and nutmeg. Stir to combine. 
  3. Reduce the heat to medium-low. Simmer uncovered for about four to five minutes or until thickened. 
pumpkin cream sauce in pan.
  1. Stir in cream and bring to a boil.
  2. Remove from the heat and add in the cheese. Add salt and pepper to taste.
  3. Add the tortellini and toss to combine. Add pasta water to coat pasta. 
  4. Sprinkle with parsley and additional cheese. 
  5. Serve immediately. 

Honestly, my friend, it’s that simple and SO good!

Creamy Pumpkin Tortellini served on a plate and in a pan.

Ingredients and Frequently Asked Questions:

What type of tortellini do you use for this recipe?

When it comes to store-bought tortellini I always reach for the refrigerated kind. To me, it’s the freshest. I’ve tried a few different brands and enjoyed them equally. 

I have pumpkin pie filling not pumpkin puree, will that work?

No. Folks are often confused by the two types of canned pumpkin. Generally speaking, pumpkin puree and pumpkin pie filling are not interchangeable. 

Can I add chicken to this pasta?

Yes, that’s a great idea; toss in some grilled chicken and make this a meal. You could even add in a handful or two of chopped spinach if you’re looking for a little more green. 

Creamy Pumpkin Tortellini served on a plate.

Happy Cooking!

Dinner is served. 

I hope that I’ve convinced you to give this Creamy Pumpkin Tortellini a try. It’s a wonderful and easy fall dinner idea that may just become a new go-to. 

Creamy Pumpkin Tortellini on a plate

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Creamy Pumpkin Tortellini

Did you make this recipe? Leave a review!

Course: Main Course
Cuisine: American, Italian
Keyword: breakfast casserole, overnight breakfast, easy breakfast, eggs, bread, pasta, pumpkin, tortellini
Servings: 6
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
This Creamy Pumpkin Tortellini is an easy and tasty fall dinner idea you can whip up with little time or effort. Store-bought tortellini is coated in a cheesy and creamy pumpkin sauce that will have you going back for seconds.

Ingredients

  • 18 ounces cheese tortellini - (refrigerated variety)
  • 1 tablespoon butter
  • 3 tablespoons finely chopped onion
  • 1 clove garlic
  • 1 1/2 cup pumpkin puree
  • pinch of nutmeg
  • 1 1/4 cup half-and-half cream
  • ¼ cup grated parmesan cheese - plus more for serving.
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon minced fresh parsley

Instructions

  • Cook the tortellini according to the package directions. Drain, but reserve ½ cup pasta water.
  • In a nonstick skillet, heat the butter over medium heat. Add the onion and garlic.
  • Cook, while stirring occasionally, for about two minutes or until tender. Add the canned pumpkin and nutmeg. Stir to combine.
  • Stir in cream and bring to a boil.
  • Reduce the heat to medium-low. Simmer uncovered for about four to five minutes or until thickened.
  • Remove from the heat and add in the cheese. Add salt and pepper to taste.
  • Add the tortellini and toss to combine. Add pasta water to coat pasta. Sprinkle with parsley and additional cheese.
  • Serve immediately.

Notes

Nutrition facts are based on a serving of 6. However I feel this recipe would better serve 4-5 people. (That’s coming from someone that always wants more pasta. Ha!) 

Nutrition Facts

Calories: 389kcalCarbohydrates: 45gProtein: 16gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 59mgSodium: 685mgPotassium: 215mgFiber: 5gSugar: 7gVitamin A: 9862IUVitamin C: 4mgCalcium: 231mgIron: 3mg
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Posted By at 6:44 AM
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Comments

  • MelanieL at

    This looks so good, I can’t wait to give it a try!

  • Lauren S at

    Sounds yummy. I have pumpkin left over from making pumpkin spice bars so I’ll have to try this recipe soon. Thanks for the recipe.

  • Stephanie C at

    Sounds delicious but I am not a fan of pumpkin. I will definitely make this recipe but I will substitute butternut squash for the pumpkin. I have had much success substituting butternut squash in recipes that call for pumpkin.

  • Susan at

    Sounds delish! But I don’t see when to add in half & half?

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