Name: Tortellini with Pumpkin Sauce
Prep time: 10 min
Total time: 18 min
Yield: serves 4 people
Cuisine: Italian
Ingredients: 1/2 small butternut squash or 150g (5.3 ounces) pumpkin puree; 1 clove of garlic; 180 ml (3/4 cup) milk; 20 g (2 tbsp) butter; 500 g (1 pound 2 oz) Cheese tortellini; 50 g (4 tbsp) butter; 8 fresh sage leaves; 30 g (1/3 cup) grated parmesan cheese

Tortellini with Pumpkin Sauce

I can’t believe this is our blog's first autumn-inspired recipe with tortellini. We didn’t make tortellini from scratch, but we used delicious store-bought Cheese tortellini that is perfect for this recipe. This simple recipe is ideal for vegetarians, but meat lovers also adore it. We can serve it as a main dish for lunch or dinner, or we can serve it as an entree. Easy, simple, and affordable.

Delicious Autumn-inspired Pasta Sauce

These are the top reasons why we adore this recipe:

the preparation is quick and straightforward; it's beginner-friendly
the sauce is creamy, luscious, and delicious
this dish is excellent as a main dish or appetizer
kids and adults love it
feel free to make the sauce ahead

How to make Tortellini with Pumpkin Sauce at home

Making Tortellini with Pumpkin Sauce at home is quick and easy, especially if you use store-bought pumpkin puree. You can make butternut squash puree from scratch; we included the recipe in the directions below. Here's a quick overview for easier preparation of the Tortellini.

Bake the squash (if you're making homemade squash puree).
Make the puree using pumpkin puree, garlic, milk, butter, and spices.
Cook the tortellini according to the package instructions.
Pan-fry the sage.
Make the pumpkin sauce.
Add the cooked Tortellini.
Serve.

Storing

It's always best to make this Tortellini with Pumpkin Sauce fresh. However, if you have any leftovers, feel free to store them for up to 2 days in an airtight container. Before serving, reheat well.

Try these Pumpkin and Squash Recipes

Thanks, to Mlinotest for all the amazing ingredients and for sponsoring this post.

Ingredients

Puree and sauce

1/2 small butternut squash or 150g (5.3 ounces) pumpkin puree

1 clove of garlic

180 ml (3/4 cup) milk

20 g (2 tbsp) butter

Tortellini

500 g (1 pound 2 oz) Cheese tortellini

50 g (4 tbsp) butter

8 fresh sage leaves

30 g (1/3 cup) grated parmesan cheese

Tools and equipment

speed peeler

kitchen knife

baking sheet

pot

large pan

METHOD

Bake the squash for puree (optional)

Preheat the fan-assisted oven to 210 °C / 410 °F. Peel the butternut squash. Remove the seeds and cut the squash into small 1cm x 1cm (1/2-inch x 1/2-inch) cubes. Line a large baking sheet with parchment paper. Arrange the squash on top and place it in the preheated oven. Bake for 30 - 35 minutes at 210 °C / 410 °F or until the squash is soft. Don't over-bake the squash. Remove from the oven and set aside to cool to room temperature. Or use store-bought pumpkin puree.
make the puree for the sauce

Combine 150g (5.3 ounces) pumpkin puree or homemade squash puree, peeled garlic, milk, and butter in a blender. Mix into a smooth mixture. Season with salt and pepper.
cook the tortellini

Cook the Cheese tortellini according to the package instructions. Before draining, remove 120ml (1/2 cup) of the pasta cooking water, then drain.
butter and sage

Add butter to a large pan and place over medium-high heat. When the butter starts to foam, add the sage. Pan-fry for 1 - 2 minutes or until the sage is crispy. Remove from the pan and transfer to a plate lined with a paper towel. Continue to cook the butter until light brown.
serve

Add the tortellini to the butter and cook for about 30 seconds, then add the prepared pumpkin puree, 80ml (1/3 cup) of pasta water, and grated parmesan cheese. Toss to combine, then divide between four plates. Serve with crispy sage and additional grated parmesan, if desired.

Tip

Add all the pasta water to get a creamy, luscious sauce, if needed.

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Tortellini with Pumpkin Sauce