Tortellini with Pumpkin Sauce and Peas recipe

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Ingredients

1 pound cheese tortellini
2 tablespoons butter
1 tablespoon minced garlic
1 (15 ounce) can pumpkin puree
1 cup evaporated milk
1 cup chicken broth
¾ cup grated Parmesan cheese
ground black pepper to taste
1 (12 ounce) package frozen peas

Nutrition Info

659.3 calories
carbohydrate: 80.1 g
cholesterol: 97 mg
fat: 25.4 g
fiber: 9.5 g
protein: 31.5 g
saturatedFat: 14.3 g
servingSize: -
sodium: 1349.9 mg
sugar: 17.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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

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