Tortellini With Pumpkin Sauce And Peas Recipe

Cooking Directions

• STEP 1.Cook the tortellini according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add garlic and onion, and sauté until fragrant and translucent.
• STEP 3.Add the pumpkin puree, vegetable broth, and spices to the skillet. Stir well to combine and bring to a simmer.
• STEP 4.Add the cooked tortellini and peas to the skillet. Stir gently to coat the tortellini with the pumpkin sauce and cook for an additional 2-3 minutes, until heated through.
• STEP 5.Serve the tortellini with pumpkin sauce and peas hot, garnished with grated Parmesan cheese and fresh parsley, if desired.

Cooking Tips

• You can use fresh or frozen tortellini for this recipe. If using frozen, make sure to thaw it before cooking.
• Feel free to add cooked chicken or sausage to the dish for extra protein.
• If the sauce is too thick, you can thin it out with a little more vegetable broth or pasta cooking water.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the tortellini with pumpkin sauce and peas in a skillet over medium heat, adding a splash of vegetable broth or water to prevent it from drying out.
• Serve the leftovers hot, garnished with additional grated Parmesan cheese and fresh parsley, if desired.