This pumpkin tortellini dish became a fall staple the first autumn I combined pantry pumpkin with refrigerated tortellini. I was aiming for a faster dinner that still felt special: silky sauce, warm spices, and pillowy pasta that everyone at the table recognizes as comfort food. I discovered this balance on a weeknight when I had a can of pumpkin and a package of cheese tortellini in the fridge; the result was an instant favorite that lasted through the season. It’s rich but never heavy, and the sage adds an aromatic top note that keeps each bite interesting.

What makes this version stand out is the simplicity of technique paired with careful timing: briefly sautéed garlic and sage in butter and olive oil, folded into pumpkin puree and cream, and finished with freshly grated Parmesan. The sauce clings to the tortellini, so each bite has creamy pumpkin, salty cheese, and the occasional crunch from toasted walnuts. It’s an ideal shortcut for weeknights, but elegant enough for guests — especially when you serve it with a crisp green salad and a glass of white wine.

Ingredients

• Pumpkin puree: Use 1 cup canned pumpkin puree (not pie filling) for concentrated, earthy flavor. Libby's or other plain pumpkin purées work well and are consistent in texture.
• Butter and olive oil: 2 tablespoons unsalted butter plus 1 tablespoon olive oil give a nutty-sweet base and help brown the sage without burning.
• Garlic: 2 cloves, minced — fresh garlic provides sharpness that cuts through creaminess; press or finely mince for even distribution.
• Sage: 6 fresh leaves or 1/2 teaspoon dried — fresh fried sage leaves add an unforgettable aroma and crisp texture; dried works in a pinch.
• Heavy cream: 1/2 cup (or half-and-half for a lighter finish) contributes richness and helps emulsify the sauce so it coats the pasta.
• Parmesan: 1/4 cup freshly grated — avoid pre-shredded blends that contain anti-caking agents; Parmigiano-Reggiano melts smoother and offers better flavor.
• Salt, pepper, nutmeg: Season to taste; a pinch of freshly grated nutmeg (optional) enhances pumpkin’s warmth without making the dish sweet.
• Cheese tortellini: 18 ounces fresh or refrigerated cheese tortellini; look for refrigerated shelf near fresh pastas for best texture.
• Garnishes (optional): Extra Parmesan, crushed toasted walnuts, and more sage fried in butter for crunch and visual contrast.

Instructions

Cook the tortellini: Bring a large pot of salted water to a vigorous boil. Add 18 ounces cheese tortellini and follow package timing closely — fresh tortellini often needs 3–5 minutes, refrigerated up to 7 minutes. Taste one to confirm it’s tender but still slightly firm. Drain, reserving about 1/4 cup of the pasta cooking water in case you need to loosen the sauce. Prepare the aromatics: In a large skillet over medium heat, warm 1 tablespoon olive oil and 2 tablespoons unsalted butter until the foam subsides and the butter smells golden. Add minced garlic and 6 fresh sage leaves (or 1/2 teaspoon dried). Sauté 1–2 minutes until fragrant; watch the garlic so it doesn’t brown aggressively — gentle color is ideal. Add pumpkin and cream: Stir in 1 cup canned pumpkin puree and cook 2–3 minutes to heat through and concentrate the flavor. Pour in 1/2 cup heavy cream (or half-and-half), whisking to smooth the sauce. Heat until the mixture is just simmering, about 1–2 minutes — don’t boil vigorously or the cream can separate. Finish the sauce: Remove from direct heat briefly and stir in 1/4 cup grated Parmesan, a pinch of nutmeg (optional), and salt and black pepper to taste. The cheese should melt into the warm sauce, creating a glossy finish. If the sauce feels too thick, stir in a tablespoon of reserved pasta water at a time until desired consistency is reached. Combine and serve: Add the drained tortellini to the skillet and toss gently to coat each piece in the pumpkin sauce. Warm together over low heat for 1 minute to marry flavors. Plate immediately and offer optional garnishes: extra Parmesan, crushed toasted walnuts, and fried sage leaves for texture and aroma.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. When storing, keep sauce and pasta together if you plan to eat within that timeframe; otherwise, freeze the sauce separately in freezer-safe containers for up to 3 months for best texture on reheating. To reheat refrigerated portions, warm gently in a skillet over low heat with 1–2 tablespoons of cream or reserved pasta water to loosen the sauce. Microwaving is fine for single portions but stir halfway through to ensure even heating and add a splash of liquid if the dish dries out.

Ingredient Substitutions

If you want a lighter version, substitute half-and-half for heavy cream or use 3/4 cup unsweetened almond milk thickened with 1 teaspoon cornstarch dissolved in a little cold water. For a gluten-free option, choose gluten-free cheese tortellini; be aware cook times may differ. If you prefer a nuttier finish, swap walnuts for toasted pecans. For a dairy-free adaptation, omit Parmesan and use a nutritional yeast and cashew cream blend to mimic savory richness.

Serving Suggestions

Serve with a crisp, acidic salad to balance the creaminess — a simple arugula and lemon vinaigrette pairs beautifully. For a heartier meal, offer roasted Brussels sprouts or a tray of oven-roasted root vegetables. Garnish with fried sage leaves for aroma, crushed toasted walnuts for crunch, and a generous shave of Parmesan for saltiness. A chilled glass of dry Riesling or an unoaked Chardonnay complements the pumpkin and sage notes.

Cultural Background

This dish is an Italian-American interpretation that borrows traditional Italian elements — sage-butter sauce and filled pasta — while incorporating pumpkin, a ubiquitous North American autumn ingredient. In Italy, filled pastas are often paired with brown butter and sage or rich cream sauces; adding pumpkin follows a longstanding Italian practice of using seasonal vegetables in pastas, though sweet pumpkin additions are more common in North America. The combination of sage and butter is classic; here pumpkin deepens the flavor profile and nods to seasonal harvest traditions.

Seasonal Adaptations

In cooler months, intensify the warming spices with a slightly larger pinch of freshly grated nutmeg or a dash of ground cinnamon. In spring or summer, lighten the dish with half-and-half and finish with lemon zest and a scattering of fresh herbs like thyme. For holiday gatherings, plate in shallow bowls and scatter pomegranate seeds and toasted hazelnuts for festive color and crunch; the tart seeds cut through richness and make the dish feel celebratory.

Meal Prep Tips

Make the sauce up to 3 days ahead and store in the refrigerator. Reheat gently and toss with freshly cooked tortellini just before serving to maintain texture. If preparing for meal prep lunches, portion pasta and sauce separately so reheating is quick and the pasta doesn’t become overly soft. Use microwave-safe containers with vented lids and add a splash of cream when reheating to regain silky texture.

Final thought: this pumpkin tortellini is proof that simple pantry staples can elevate dinner without hours of work. Whether you’re feeding family or sharing with neighbors, it’s an approachable dish that rewards attention to small details like fresh Parmesan and fried sage.