Ingredients for Tortellini With Creamy Pumpkin Sauce
- Cheese Tortellini
- 2 tablespoons butter
- 1 medium onion, chopped
- Garlic Cloves
- 2 tablespoons all-purpose flour
- Skim Milk
- 1 (15 ounce) can pumpkin puree
- 1/4 teaspoon ground nutmeg
- Salt And Pepper
- Cheddar Cheese
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How to Make Tortellini With Creamy Pumpkin Sauce
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
- While tortellini cooks, melt butter in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring frequently, until sauce thickens slightly, about 2-3 minutes.
- Stir in pumpkin puree and nutmeg. Season generously with salt and pepper. Simmer for 1 minute, adding a little reserved pasta water if needed to thin the sauce.
- Taste and adjust seasoning as needed. (You may need more salt than you think!)
- Add the cooked tortellini to the pumpkin sauce and toss to coat.
- Transfer the tortellini mixture to a greased 9x13 inch baking dish.
- Top with mozzarella cheese.
- Bake for 15-20 minutes, or until cheese is melted, bubbly, and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
13g
Fat
92g
Carbs
28g
