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.
These vegan Pumpkin Tortellini are simply perfect for a cozy night in and easily becomes a dish you'll want to make again and again!
❤️ What's Great About this Recipe
- Packed with pumpkin flavor, making it the ultimate fall dinner idea!
- It comes with a creamy pumpkin sauce that’s rich and satisfying, perfect for cozy nights.
- It's vegan-friendly with the use of coconut milk and vegan butter.
- The hearty chickpeas add protein and texture to the dish.
- This quick and easy recipe is done in under an hour.
- It uses simple ingredients you likely have on hand, like pumpkin purée and nutmeg.
- Ideal for meal prep - leftovers taste just as good!
🌱 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.
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🍽️ 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.
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️
🔜 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
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.
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