creamy white wine pumpkin tortellini
Doesn’t ending the week with pasta sound like a fucking great idea?
A pumpkin pasta sauce has been on my wishlist for over a year, and finally, today, September 16, 2022, we’re feeding our faces with Creamy White Wine Pumpkin Tortellini. I loooove tortellini this time of year. It’s basically an Italian wonton – I’d argue I enjoy them more than ravioli. The little gems pop in your mouth and let forth a stream of silky cheese. What more could you want there?
I know you don’t care about my undying love for a pasta variety, so I’ll quit with that diatribe now. You’re probably hungry and staring down my narrative with a blank face wondering when the hell I’m going to shut up and tell you how to make this dish.
Keep your pants on, I’m getting there.
This saucy skillet dinner is the simplest. Minimal ingredients, probably ones you have, and 30 minutes start to finish if you work wisely. Plus, you can guzzle some good wine and then pour some into your pan. An alternative definition of “cooking with wine.”
Tortellini Isn’t a Torte
If you think about it, the name is kind of a misnomer, but I didn’t invent the Latin-derived tongues so I guess I have no say in the matter.
Tortellini doesn’t take long to cook up, so I start by boiling up the salty water while I gather and chop my other ingredients. Usually, the pasta doesn’t take longer than 5 minutes, but follow the package directions. Before you drain, scoop out a cup of the pasta water. You may need it later.
Punkin’ is Somethin’
The white wine pumpkin sauce is extremely straightforward, but packed full of hearty, warm flavor.
Start out with some nutty browned butter, then stir in a good helping of garlic, oregano, and red pepper flakes. Swirl in tomato paste, then the white wine. I’m always rather generous when I cook with wine since I love the spike it adds and want to taste it, but you can cut the wine to 1/2 cup if you like a less strong flavor without any detrimental impact. Whichever route you choose, simmer the wine down to about 1/2 its original volume.
Next up, some pumpkin puree, a touch of honey, and coconut milk. Stir it around until combined and heat through until thick. Shouldn’t need more than 10 minutes. Dump in some parmesan cheese, then your tortellini, and toss it all around. Add salt and pepper as needed, and, if the sauce thickens too much on you, drizzle in the pasta water to put it in its place. You did set aside some pasta water, right?
A little parmesan atop your plate, some freshly cracked black pepper, and you’re ready to roll. A helping of this pasta pairs beautifully with yesterday’s Harvest Fig and Kale Crunch Salad, so if you have time to make both, it’s certainly worth your while.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Cozy up to these tortellini mainstays:
30 Minute Creamy Sundried Tomato Basil Fish and Tortellini
One Pot Tortellini Lentil “Hamburger Helper”
30 Minute Creamy Chickpea Tortellini Soup
creamy white wine pumpkin tortellini
Ingredients
- 1 lb cheese tortellini, fresh or frozen
- 4 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp fresh oregano, chopped
- pinch red pepper flakes
- 2 tbsp tomato paste
- 1 cup white wine
- 1 cup pumpkin puree
- 1 tbsp honey
- 1 cup canned full-fat coconut milk
- 1/3 cup fresh parmesan cheese, grated
Instructions
- Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Drain.
- Melt the butter in a large skillet until fragrant and browned, about 3-4 minutes. Stir in the garlic, oregano, and red pepper flakes for one minute, then swirl in the tomato paste. Pour the white wine and bring to a simmer until mostly reduced, about 4-5 minutes longer.
- Add the pumpkin, honey, and coconut milk. Cover and simmer until thickened, about 5-10 minutes. Stir in the parmesan cheese, then toss in the tortellini and stir to combine. If the sauce seems too thick, add 1/2 cup of the pasta water, or as much as you need to thin it out.
- Divide the tortellini among bowls and top with more parmesan, as desired.
