Cheesy Pumpkin Tortellini with Brown Butter and Sage

This Cheesy Pumpkin Tortellini with Brown Butter and Sage is the ultimate fall comfort food. Plump tortellini are coated in a rich, velvety sauce made from browned butter, garlic, heavy cream, and pumpkin purée, all seasoned with a warming blend of herbs and spices. Crispy fried sage adds a crunchy, aromatic garnish, while sharp cheddar and Parmesan melt beautifully into the sauce. It’s indulgent yet earthy, cozy yet elegant—a perfect seasonal dish that celebrates the best of autumn flavors.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 bowls

Calories: 977 kcal per serving

Ingredients

1 lb - cheese tortellini
6 tablespoons - butter
6 - fresh sage leaves
3 cloves - garlic
1 ½ cups - heavy cream
½ cans - pumpkin purée
½ tsp - salt
¼ tsp - black pepper
½ tsp - garlic powder
½ tsp - onion powder
¼ tsp - paprika
1 tsp - fresh sage
1 tsp - fresh rosemary
1 ½ cups - shredded cheddar cheese
½ cup - grated Parmesan cheese
Reserved pasta water

Instructions

Cook tortellini in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
In a pan over medium heat, melt butter. Once it starts to brown, add sage leaves and fry until crispy. Remove and set aside.
Add minced garlic to the browned butter and sauté until fragrant.
Stir in heavy cream and bring to a gentle simmer.
Whisk in pumpkin purée until smooth. Season with salt, pepper, garlic powder, onion powder, paprika, sage, and rosemary.
Add cheddar and Parmesan cheese. Stir until melted and the sauce is creamy.
Add tortellini and a splash of pasta water. Toss until well coated. Add more pasta water as needed to thin the sauce.
Top with reserved crispy sage and extra Parmesan before serving.

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