Tortellini in Pumpkin Cream Sauce
Pumpkin lovers will love this fall inspired dish of Tortellini swimming in a luscious pumpkin cream sauce.
Servings: 4 people
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.