Creamy Pumpkin Tortellini

These Creamy Pumpkin Tortellini are the ultimate fall dinner idea!

Made with with a rich pumpkin pasta sauce, this hearty dish is both nutritious and satisfying! It's a seasonal dish that captures the essence of autumn with every bite.

With this easy recipe you can transform simple ingredients into a seasonal comforting meal. The combination of pumpkin purée, aromatic spices, and creamy coconut milk creates the most luscious sauce.

🌱 Ingredients & Notes

Here is everything you need for this recipe:

• Vegan butter - This adds richness and flavor to the dish. Make sure it's unsalted for better control over seasoning.
• Shallots - Finely chop these for a mild, sweet onion flavor that complements the creamy pumpkin sauce.
• Garlic - Mince it well to ensure it spreads its savory goodness throughout the pumpkin pasta sauce.
• Seasonings (salt, cayenne pepper, nutmeg, sage) - These spices and herbs add warmth and depth to the creamy pumpkin sauce. Adjust the cayenne for more or less heat.
• Pumpkin purée - The star of the show! Ensure it’s smooth and free of chunks for a velvety pumpkin sauce.
• White wine - This will deglaze the pan and add a subtle acidity. Use a dry white wine for best results.
• Chickpeas - These add a hearty texture and a protein boost. Make sure to drain and rinse them well.
• Coconut milk - Opt for full-fat for a creamy consistency in the pumpkin sauce. It’s a great dairy-free alternative.
• Nutritional yeast - Provides a cheesy, umami flavor to the dish, perfect for a vegan pasta sauce.
• Fresh parsley - Garnish with this for a pop of color and fresh flavor. It’s optional but recommended.
• Tortellini of your choice - Choose vegan tortellini for a fully plant-based meal. Cook them according to package instructions.

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Large skillet - Make sure it's big enough to hold all ingredients comfortably.
• Wooden spoon - Great for stirring without scratching the skillet.
• Sharp knife - For chopping shallots and mincing garlic.
• Cutting board - Essential for safely preparing your ingredients.
• Measuring spoons - For accurately measuring spices and butter.
• Measuring cup - Useful for measuring liquids like coconut milk and wine.
• Can opener - Handy for opening canned chickpeas.
• Colander - For draining and rinsing the chickpeas.
• Spatula - Helps in scraping down the sides of the skillet.
• Ladle - Perfect for serving the tortellini with sauce.

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Sauté Aromatics

Melt vegan butter. Sauté shallots and garlic. Add salt, cayenne, nutmeg, and sage.

Step 2: Add Pumpkin

Stir in pumpkin purée. Deglaze with white wine.

Step 3: Simmer Sauce

Add chickpeas and coconut milk. Simmer for 5-7 minutes.

Step 4: Season and Thicken

Add nutritional yeast, salt, and pepper. Simmer until thick.

Step 5: Combine and Serve

Stir in cooked tortellini. Serve with parsley and nutritional yeast.

🍽️ Serving

To serve your Creamy Pumpkin Tortellini, scoop generous portions into bowls. Garnish with fresh parsley and a sprinkle of extra nutritional yeast. Enjoy it warm with a side of crusty bread or a simple salad. Perfect for a cozy dinner!

❄️ Storage

Store any leftover tortellini in an airtight container in the fridge. They'll stay fresh for about 3 days. For longer storage, freeze them for up to 2 months.

How to reheat

To reheat, use a microwave or stovetop. If microwaving, cover with a damp paper towel and heat for 1-2 minutes. On the stovetop, add a splash of coconut milk and heat on low until warmed through.

🔜 Related Recipes

If you enjoyed this creamy pumpkin tortellini, you'll love trying out some of my other pumpkin-inspired dishes! Check out my Roasted Pumpkin Dhal for a hearty meal or give the Pumpkin Arancini Balls a shot for a fun appetizer. And if you're in the mood for more pasta, my Creamy Pumpkin Linguine is another flavorful option!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Creamy Pumpkin Tortellini

Romy

Dive into the cozy flavors of fall with this Creamy Pumpkin Tortellini recipe! It's a hearty, vegan dish bursting with pumpkin pasta sauce, chickpeas, and aromatic spices, making it an easy dinner idea perfect for the season.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Cooling Time 5 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine Italian, vegan

Servings 4 servings

Ingredients

  

• 1 tablespoon vegan butter unsalted
• 2 shallots finely chopped
• 2 cloves garlic minced
• 1 pinch salt
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground nutmeg
• ½ teaspoon ground sage
• 7 oz pumpkin puree (200g)
• ¼ cup white wine (60 ml) vegan-friendly
• 14 oz can of chickpeas (400g) drained & rinsed
• 1 can full-fat coconut milk (400 ml; 1 ¾ cups)
• 2 tablespoon nutritional yeast
• salt and pepper to taste
• fresh parsley for serving
• 4 portions Vegan tortellini of your choice cooked, amount as desired

Instructions

 

• Melt 1 tablespoon of vegan butter in a large skillet over medium heat. Add the finely chopped shallots and sauté for 2-3 minutes until translucent. Add minced garlic, salt, cayenne pepper, nutmeg, and sage. Stir well to combine.
• Stir in the pumpkin purée until well mixed with the aromatics.
• Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom.
• Add chickpeas and full-fat coconut milk to the skillet. Stir to combine and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes, allowing the flavors to meld.
• Season with nutritional yeast, salt and black pepper to taste. Continue to simmer for another 3-4 minutes until the sauce thickens slightly.
• Stir in your cooked tortellini of choice, ensuring they are well coated with the creamy pumpkin sauce.
• Serve the dish hot, garnished with fresh parsley and an extra sprinkle of nutritional yeast on top if desired.

Notes

• Serving Suggestions: Serve your Creamy Pumpkin Tortellini in bowls, garnished with fresh parsley and an extra sprinkle of nutritional yeast. Pair it with crusty bread or a simple side salad.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 2 months.
• Reheating: To reheat, use a microwave or stovetop. If microwaving, cover with a damp paper towel and heat for 1-2 minutes. On the stovetop, add a splash of coconut milk and heat on low until warmed through.
• Additional Tips:
  • Adjust the cayenne pepper according to your heat preference.
  • Use a dry white wine to deglaze the pan for the best flavor.
  • For a smoother sauce, ensure your pumpkin purée is free of chunks.

Keyword Pumpkin Pasta Sauce, Pumpkin Sauce, Pumpkin Tortellini, vegan tortellini sauce

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