Description
Indulge in this cozy one-pot dish featuring creamy pumpkin, tender tortellini, and crunchy walnuts, perfect for a delightful weeknight meal.
Ingredients
Scale
- 9 oz Fresh Cheese Tortellini
- 1 cup Canned Pumpkin Puree
- 1/2 cup Heavy Cream
- 1/4 cup Fresh Sage Leaves, chopped
- 1/2 cup Walnuts, toasted
- 1 tbsp Olive Oil
- Salt to taste
- Pepper to taste
- Parmesan Cheese for garnish
Instructions
- Gather Your Equipment: Use a large pot or Dutch oven for cooking.
- Sauté the Sage: Heat olive oil over medium heat in the pot. Add sage leaves and sauté until crispy and fragrant, about 3 minutes.
- Prepare the Sauce: Stir in pumpkin puree and heavy cream until well combined and creamy.
- Cook the Tortellini: Bring the mixture to a gentle simmer. Add fresh tortellini and cook according to package instructions (about 3–5 minutes), stirring occasionally.
- Toast the Walnuts: In a separate pan, toast walnuts over medium heat until golden brown, about 5 minutes. Watch closely to prevent burning.
- Combine Everything: Once tortellini is cooked, add half of the toasted walnuts into the creamy sauce. Season with salt and pepper to taste. Serve on plates or bowls, garnished with remaining walnuts and freshly grated Parmesan cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 3g
- Sodium: 340mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
Keywords: Swap walnuts for pecans or add sautéed mushrooms for extra texture. For a kick, try adding red pepper flakes or using thyme instead of sage. To store leftovers, keep them in an airtight container in the fridge for up to three days; reheat gently on low heat.