This Tortellini in Pumpkin Yogurt Sauce is the perfect way to get your pumpkin fix without too much guilt!
I can't stop. I've got Pumpkin Fever! It's a lot better to have a pumpkin fever than the actual fever I was fighting all last week, but this one I can't seem to shake. The only thing that gets me by without pumpkin lately, is apple-anything (did you see yesterday's amazing Apple Pie Stuffed Cheesecake?). Usually, my pumpkin obsession is restricted to coffee and desserts (Pumpkin Cheesecake) and maybe a few pumpkin scented candles
, but I almost never go savory with my pumpkin.
This year, I just can't seem to get enough so I decided I had to make a sauce! I was so pumped to make this. It smells just like a Yankee Candle
is burning while it's cooking, except you get to eat it!
When I was concocting this recipe in my head, I knew I wanted a creamy element. I first thought heavy cream, then sour cream but ultimately decided that we should save our calories for dessert and I used a Plain Greek Yogurt (0%). If you don't have Greek yogurt, go ahead and use either of those other options, I think they interchange well.
Tortellini is one of my family favorites but if you guys prefer ravioli, go ahead with that. I have to recommend spending the extra couple of bucks and using the refrigerated filled pastas over the freezer ones. They really do come out so much better, not to mention they only take a few minutes to cook.
Printable Recipe Card
Tortellini in Pumpkin Cream Sauce
Ingredients
- 20 oz refrigerated tortellini I use herbed chicken
- 15 oz can 100% pumpkin not pumpkin pie filling
- 2 C chicken stock
- 3 T brown sugar
- 1 T butter
- 1 garlic clove minced
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper freshly ground
- 3 T Greek Yogurt plain
Optional
- ¼ C toasted pecans
- fresh shaved parmesn cheese
Instructions
- Prepare tortellini according to package directions.
- While tortellini is cooking, place pumpkin, stock, sugar, butter, garlic, cinnamon, nutmeg, salt and pepper in a high sided skillet, over medium heat. Bring to a simmer and allow to cook 5 minutes, stirring occasionally until everything is blended together well. Stir in Greek Yogurt and reduce heat to low.
- Drain tortellini and add to skillet, stirring to coat well. Allow to cook on low 2-3 minutes.
- Before serving top with pecans and/or cheese, if desired.
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LuAnn with Lovely Livings says
Hi Christine! Thank you for the lovely feature on my Fall Flower Box. It's exciting and a honor to be selected. Thank you too for hosting your party!
Have a lovely Wednesday!
LuAnn 😉
Janette@culinaryginger says
What comforting recipe, I think I need to try this one.
Kat@Home. Made. Interest. says
Yum, so many delicious looking fall recipes! Love linking up here every week. Thanks for hosting 🙂
foodyschmoody says
Thanks Kat. We love having you. Each week I'm more and more amazed at everyone's creativity and abilities
Paula - bell'alimento says
Loving all the pumpkin recipes (especially when there's tortellini involved)
Amy @Very Culinary says
What a great way to use pumpkin! Love all these recipes - so much deliciousness!
Ashley @ Wishes & Dishes says
I love that you used Greek yogurt instead of sour cream as my hubby won't eat sour cream. Definitely need to make this one of these nights.
foodyschmoody says
I almost always use Greek yogurt in place of sour cream these days. It's such a great sub. and I always have it in the fridge.
Lauren Kelly Nutrition says
i'm loving this recipe! All of it!
Anita says
Lovely - puts me right in the mood for fall!
Kirsten/ComfortablyDomestic says
I'm very intrigued by a savory pumpkin sauce. I swear that it's worth trying if it'll make my house smell like a Yankee Candle. 😉
foodyschmoody says
It's probably cheaper to make than buying a Yankee Candle too Kirsten!
Karissa | Sweet as a Cookie says
My boyfriend would love everything about this. Tortellini and Pumpkin! His two favorites!
Lauren @ Healthy Delicious says
I've used pumpkin in sauces before, but I never thought to add yogurt. I bet this is super creamy!
Renee - Kudos Kitchen says
I love pumpkin and pasta, and the fact that you've added pecans doesn't hurt either. YUM!
Nutmeg Nanny says
I'm loving the look of this sauce! I would have never thought to combined pumpkin and yogurt. Yum!
Aly ~ Cooking In Stilettos says
This recipe looks fantastic - the pumpkin yogurt sauce is so innovative! Bookmarking it to make for dinner next week!
Kim Beaulieu says
Tortellini is the way to go with this. I love the photos. Makes you want to dig right in there.
Melissa from HungryFoodLove.com says
Adding yogurt I bet makes this sauce so much better. Thanks for the idea.