Ingredients30 m servings 659 cals
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 6 to 8 minutes. Drain and transfer to a serving bowl.
- Heat butter in a saucepan over medium heat; add garlic and cook until fragrant, about 3 minutes. Add pumpkin, evaporated milk, and chicken broth; bring to a boil. Lower heat and simmer, stirring occasionally, for 10 minutes. Stir Parmesan cheese and black pepper into pumpkin sauce.
- Place peas in a microwave-safe bowl; heat in microwave into warmed through, 1 to 2 minutes.
- Pour pumpkin sauce over pasta and top with peas.
Per Serving: 659 calories; 25.4 g fat; 80.1 g carbohydrates; 31.5 g protein; 97 mg cholesterol; 1350 mg sodium. Full nutrition
ReviewsRead all reviews 5
Meh - this was not very interesting, even after adding sage, thyme, basil, salt, etc.
I didn't care for this recipe. I made it according to the recipe, but the sauce was really bland, and the pumpkin taste overpowered everything. I tried adding anything I could think of that woul...
this was really good. I added onions when I cooked the garlic. I had some left over cauliflower that I added to it for lunch the next day which went well. I have a ton of sauce left so I will pr...
We enjoyed this recipe! I used fresh pumpkin puree that was a little stringy so would try blending it with the milk next time in a blender. I also added some garlic pepper salt and Penzy's Su...