Description
This Pumpkin Pasta recipe offers a comforting twist on classic tortellini, combining roasted garlic and sage-infused brown butter with creamy pumpkin sauce for a rich, autumn-inspired dish perfect for cozy dinners.
Ingredients
Roasted Garlic
- 1 head garlic
- 2 teaspoons olive oil, plus more for tossing pasta
- Kosher salt (to taste)
Pasta
- 20 ounce bag refrigerated cheese tortellini
- Olive oil (for tossing)
Sauce
- 8 tablespoons butter
- 20 fresh sage leaves
- 1/2 teaspoon rubbed sage
- 15 ounce can pumpkin puree (not pumpkin pie filling)
- 3/4 cup half and half
- 1/2 cup shredded Parmesan cheese, plus more for garnish
- Fresh cracked pepper (to taste)
Instructions
- Roast the Garlic: Preheat your oven to 350°F. Slice the garlic head in half horizontally and place it cut side up on a piece of foil. Drizzle with olive oil and sprinkle with kosher salt. Wrap the garlic tightly in the foil and roast for about 1 hour, or until the cloves are golden, soft, and fragrant. Remove and let cool slightly before squeezing the garlic out of its skin and mashing it with a fork.
- Cook the Tortellini: Bring a large pot of salted water to a boil and cook the refrigerated cheese tortellini according to package instructions. Drain and toss with a little olive oil to prevent sticking. Reserve 1/2 cup of the pasta water.
- Prepare Brown Butter Sage Sauce: In a large sauté pan, melt butter over medium heat. Reduce to a gentle simmer and cook for 5 minutes, stirring occasionally to prevent burning.
- Add Fresh Sage: Add the fresh sage leaves to the butter and cook for another 5 minutes, stirring occasionally. The butter will turn a dark golden brown and smell nutty, and the sage leaves will become crispy. Remove the sage leaves from the pan and set aside for garnish.
- Incorporate Roasted Garlic and Rubbed Sage: Lower the heat to medium-low. Add the roasted mashed garlic and 1/2 teaspoon of rubbed sage to the brown butter. Cook for about 30 seconds to meld the flavors.
- Add Pumpkin and Half and Half: Stir in the pumpkin puree and half and half. Season with a couple pinches of salt and freshly cracked pepper. Mix until the sauce is smooth and well combined.
- Mix in Parmesan Cheese: Stir in 1/2 cup shredded Parmesan cheese, continuing to stir until the cheese melts into the sauce, creating a creamy texture.
- Toss Tortellini in Sauce: Add the cooked tortellini to the sauce. Stir and cook for 1 to 2 minutes until the pasta is warmed through and well coated with the sauce. If needed, add reserved pasta water a little at a time to loosen the sauce.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper. Serve the pumpkin tortellini garnished with extra Parmesan cheese and the crispy sage leaves. Enjoy immediately.
- Optional: If you enjoyed this comforting fall-inspired recipe, please leave a 5-star rating and review to share your feedback!
Notes
- Roasting garlic mellows its flavor and adds depth to the sauce.
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Be careful not to burn the butter when browning; watch closely as it changes color.
- Reserve some pasta water to adjust sauce consistency if needed.
- Fresh sage adds a lovely crispy garnish; remove before tossing to prevent overpowering.
- This dish pairs well with a simple green salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
