creamy white wine pumpkin tortellini
A cozy, hearty fall dish you can cook fast and enjoy for lunch a few days after.
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.
Notes
*To store: Tortellini keeps well for up to 5 days in the fridge. The pasta will absorb the sauce; when reheating, add 2-3 tablespoons of milk, broth, or water to thin out the sauce.