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Tortellini with Pumpkin Cream Sauce on a white and green plate.

Tortellini with Pumpkin Cream Sauce

A recipe for Tortellini with Pumpkin Cream Sauce. Tortellini are tossed in a cream sauce flavored with pumpkin puree, onion, garlic, Parmesan, and a little nutmeg.
Course Main
Cuisine N/A
Keyword cream, fall, noodle, parmesan, pasta, pumpkin, tortellini
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 Servings


  • 20 ounces (567 grams) cheese tortellini
  • 2 tablespoons (30 grams) unsalted butter
  • 12 fresh sage leaves optional
  • 1 small onion peeled and finely chopped
  • 2 garlic cloves peeled and minced
  • 3/4 cup (168 grams) pure pumpkin puree
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/4 cups (300 milliliters) heavy cream
  • 2 ounces (57 grams) freshly grated Parmesan plus more for serving


  • Bring a large pot of salted water to a boil. Add the tortellini and cook until they rise to the top and are just tender. Remove with a slotted spoon and place in a colander to drain. Set aside 1/2 cup (118 milliliters) of the pasta water.
  • In a large pan, melt butter over medium heat. If using, add the sage leaves and cook until crisp. Set the sage leaves aside on a plate.
  • Add the onion to the butter and cook until beginning to soften. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
  • Stir in the pumpkin and season with the salt, pepper, and nutmeg.
  • After a minute, add the cream. Once it begins to boil, reduce heat to medium low. Cook, continuing to stir, until the sauce begins to thicken.
  • Fold in the drained tortellini to coat and remove from heat. Gently stir in the Parmesan until blended.
  • If the sauce is too thick, slowly add the reserved pasta water to reach the desired consistency.
  • Serve immediately topped with more Parmesan, a sprinkling of black pepper, and the crispy sage leaves if desired.