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Tortellini with Pumpkin Sauce and Peas

mrs. walter

"A rich, easy pumpkin-based sauce marries perfectly with your favorite tortellini. Peas add color and extra nutrition."
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30 m servings 659 cals
Original recipe yields 4 servings

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  1. 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.
  2. 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.
  3. Place peas in a microwave-safe bowl; heat in microwave into warmed through, 1 to 2 minutes.
  4. Pour pumpkin sauce over pasta and top with peas.

Nutrition Facts

Per Serving: 659 calories; 25.4 g fat; 80.1 g carbohydrates; 31.5 g protein; 97 mg cholesterol; 1350 mg sodium. Full nutrition

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Read all reviews 5
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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...

loved it, it was like mac and cheese. kids liked it too. this is a keeper