Creamy Pumpkin Tortellini
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.
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.