Pumpkin Tortellini
You can never have too many side dish recipes, so give Pumpkin Tortellini a try. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 228 calories, 4g of protein, and 21g of fat per serving. This recipe serves 4 and costs 90 cents per serving. If you have bell pepper, salt and pepper, pecorino romano, and a few other ingredients on hand, you can make it. 705 people found this recipe to be yummy and satisfying. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is pretty good. Similar recipes include Pumpkin Tortellini with Pumpkin Alfredo Sauce, Tortellini With Pumpkin Alfredo Sauce, and Pumpkin Alfredo Tortellini Skillet.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
Freshly ground black pepper
1 tablespoon butter
1 bag pumpkin or butternut squash filled pasta
1 tablespoon fresh chopped sage leaves
1/2 cup heavy cream
3 tablespoons mascarpone
1/4 cup or less grated Pecorino Romano
Salt and pepper
Equipment:
frying pan
Cooking instruction summary:
In saute pan, melt the butter with a pinch of pepper, the sage, and mascarpone. Add heavy cream and reduce to a thick sauce, about 10 minutes. While the sauce is reducing, boil the pasta. Drain and add to the sauce. Toss the pasta in the sauce over low heat until the pasta is well coated. Add the cheese and salt and pepper, to taste.
Step by step:
1. In saute pan, melt the butter with a pinch of pepper, the sage, and mascarpone.
2. Add heavy cream and reduce to a thick sauce, about 10 minutes. While the sauce is reducing, boil the pasta.
3. Drain and add to the sauce. Toss the pasta in the sauce over low heat until the pasta is well coated.
4. Add the cheese and salt and pepper, to taste.
Nutrition Information:
covered percent of daily need
