Tortellini With Pumpkin Sauce And Peas
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
38
Spice
43
Sweetness
48
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Cheese Tortellini2 tbsps
Butter1 tbsp
Garlic (minced)430 g
Pumpkin Puree (can)1 cup
Evaporated Milk1 cup
Chicken Broth3 cup
Grated Parmesan Cheese340 g
Pea (package frozen)Directions:
1
Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil
2
Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, 6 to 8 minutes
3
Drain and transfer to a serving bowl
4
Heat butter in a saucepan over medium heat; add garlic and cook until fragrant, about 3 minutes
5
Add pumpkin, evaporated milk, and chicken broth; bring to a boil
6
Lower heat and simmer, stirring occasionally, for 10 minutes
7
Stir Parmesan cheese and black pepper into pumpkin sauce
8
Place peas in a microwave-safe bowl; heat in microwave into warmed through, 1 to 2 minutes
9
Pour pumpkin sauce over pasta and top with peas