From the Cook
From the Cook
From the Cook
1/4
Cheesy Pumpkin Tortellini with Brown Butter and Sage
Instructions
1
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Cook tortellini in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
2
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In a pan over medium heat, melt butter. Once it starts to brown, add sage leaves and fry until crispy. Remove and set aside.
3
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Add minced garlic to the browned butter and sauté until fragrant.
4
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Stir in heavy cream and bring to a gentle simmer.
5
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Whisk in pumpkin purée until smooth. Season with salt, pepper, garlic powder, onion powder, paprika, sage, and rosemary.
6
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Add cheddar and Parmesan cheese. Stir until melted and the sauce is creamy.
7
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Add tortellini and a splash of pasta water. Toss until well coated. Add more pasta water as needed to thin the sauce.
8
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Top with reserved crispy sage and extra Parmesan before serving.
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Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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