Creamy Pumpkin and Spinach Tortellini

Our Creamy Pumpkin and Spinach Tortellini is the perfect fall dish. It's easy to make, and it's packed with flavor. The tortellini is cooked in a creamy pumpkin sauce, and it's topped with spinach and Parmesan cheese. It's a hearty and delicious meal that's perfect for a cold night.

This recipe was inspired by a dish that I had at a restaurant a few years ago. I loved the combination of flavors, and I knew that I had to recreate it at home. I experimented with different ingredients and techniques, and I finally came up with this recipe. It's the perfect balance of sweet, savory, and creamy. I hope you enjoy it as much as I do!

Prep time: 10 | Cook time: 20 | Serves: 2

Ingredients

• 1 package (9 ounces) fresh tortellini
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can pumpkin puree
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk

Instructions

1. Cook tortellini according to package directions.
2. Meanwhile, heat olive oil in a large skillet over medium heat.
3. Add onion and garlic and cook until softened.
4. Stir in pumpkin puree, spinach, Parmesan cheese, and milk.
5. Bring to a simmer and cook until sauce has thickened, about 5 minutes.
6. Drain tortellini and add to the skillet with the sauce.
7. Stir to combine and cook until heated through, about 2 minutes.
8. Serve immediately.

Why It Works

• The pumpkin puree adds a rich, sweet flavor to the sauce.
• The spinach adds a pop of color and nutrients to the dish.
• The Parmesan cheese adds a salty, nutty flavor to the sauce.
• The milk helps to thin out the sauce and make it creamy.
• The tortellini is a hearty and filling addition to the dish.