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.
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 half-and-half 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!)