Pumpkin Alfredo Tortellini

Pumpkin Alfredo Tortellini is a fall twist on the classic alfredo pasta! Cheese tortellini is tossed with a creamy, cheesy pumpkin alfredo sauce.

Love tortellini? Try Cheesy Chicken Broccoli Tortellini and Slow Cooker Chicken Parmesan Tortellini!

Listen, I know it's technically still summer but if Starbucks can put out their pumpkin drinks, I can make pumpkin pasta.

This is a very classic alfredo sauce made with butter, garlic, cream, and Parmesan but then, for this fall version, I added pumpkin, a tiny bit of cinnamon, and fresh sage. It's creamy and cheesy and tastes like fall.

It's such a dreamy sauce and I love serving it with tortellini because it gets into all those folds and crevices that tortellini have. Plus, you get the extra cheese inside the tortellini - it's just so delicious.

It's also ready in less than 30 minutes!

Ingredients

• Cheese tortellini - I used frozen for this recipe but the refrigerated kind works, too. Just make sure it's about 19 ounces worth of tortellini so that you have enough sauce.
• Butter
• Garlic - if you don't have fresh garlic, use garlic powder.
• Cinnamon - the tiniest amount just to give it a hint of cinnamon. It really complements the pumpkin.
• Heavy cream
• Pumpkin puree - the canned pumpkin puree. Make sure the only ingredient is pumpkin.
• Sage - use fresh if you have it but dry will work just as well. Sage and pumpkin are a match made in heaven.
• Parmesan - the classic cheese for alfredo sauce. It also goes really nicely with pumpkin/squash.
• Walnuts - these add a really nice crunch to an otherwise soft dish so don't skip this. If you don't like walnuts, try pecans or pine nuts.

How To Make Pumpkin Alfredo Tortellini

• Cook tortellini. Cook the cheese tortellini according to package instructions. Drain and set aside.
• Make sauce. Melt butter over medium heat. Add garlic and cinnamon and cook for 30 seconds. Whisk in heavy cream, pumpkin, and sage.
• Simmer. Simmer for about 2 minutes, until thickened slightly.
• Add cheese. Add Parmesan cheese and whisk until melted.
• Season. Season to taste with salt and pepper.
• Combine. Add cooked tortellini and toss to coat.
• Serve. Sprinkle with walnuts before serving.

How Long Is It Good For?

This pasta will be good for up to 4 days in the refrigerator. Make sure to store it in an airtight container.

I would reheat in the microwave. The sauce will likely thicken in the refrigerator so you may need to stir in a splash of water, heavy cream, or broth to get it saucy again.

Can You Freeze It?

You can freeze pumpkin alfredo tortellini all together or just the sauce alone. Both will be good for up to 3 months.

When you are ready to serve it, let it defrost overnight in the refrigerator and reheat in the microwave.

More Pasta Recipes

• Ravioli Lasagna
• Cajun Shrimp Pasta
• Ham and Cheese Tortellini Bake
• Cheesy Chicken Broccoli Stuffed Shells
• One Pot Cheeseburger Mac

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