A rich, easy pumpkin-based sauce marries perfectly with your favorite tortellini. Peas add color and extra nutrition.

mrs. walter
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

659 calories; 25.4 g total fat; 97 mg cholesterol; 1350 mg sodium. 80.1 g carbohydrates; 31.5 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/01/2015
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 probably roast some more cauliflower and cover it with the sauce. Read More

Most helpful critical review

Rating: 3 stars
02/15/2018
Meh - this was not very interesting even after adding sage thyme basil salt etc. Read More
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/01/2015
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 probably roast some more cauliflower and cover it with the sauce. Read More
Rating: 2 stars
11/08/2016
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 would give it more flavor - sauteed onions then more garlic even sauteed mushrooms and finally some spices - but that pumpkin flavor remained the single flavor not of the whole dish. Won't be making this again. Read More
Rating: 5 stars
12/01/2015
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 Sunny Paris seasoning. Smart idea to infuse nutrition in the sauce in this manner. Read More
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Rating: 5 stars
11/16/2015
loved it it was like mac and cheese. kids liked it too. this is a keeper Read More
Rating: 4 stars
12/01/2015
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 probably roast some more cauliflower and cover it with the sauce. Read More
Rating: 3 stars
02/15/2018
Meh - this was not very interesting even after adding sage thyme basil salt etc. Read More
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