Tortellini in Pumpkin Sauce


Have people reached their pumpkin limit yet? I don’t have a pumpkin limit, so I can’t really tell.

At any rate, it’s always a good time for pasta.


This pumpkin sauce is super simple to make– just throw everything together in a saucepan and simmer until it’s heated– and you can use it on any pasta you have (or veggies, or whatever else you want to cover in pumpkin). I just happened to have a bag of tortellini to use up!

It’s also full of good, wholesome things. The heavy hitter here is the Greek yogurt: it makes the sauce creamy but keeps it light, and also gives it a protein boost.

Tortellini in Pumpkin Sauce


  • 1 (16 oz.) bag cheese tortellini
  • 1 (15 oz.) can pumpkin puree
  • ½ cup milk of choice
  • ¼-½ cup Greek yogurt
  • ¼ cup dry white wine
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • dash nutmeg


  1. Prepare tortellini to package instructions; drain and set aside.
  2. Combine pumpkin, milk, yogurt, and wine in a saucepan and cook on medium heat.
  3. Stir in Parmesan, salt, garlic powder, parsley, and nutmeg, and simmer on low until heated through.
  4. Top each serving of tortellini with sauce. Garnish with more Parmesan and parsley if desired.


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