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Tortellini With Pumpkin Red Pepper Sauce

Fettuccine.Inn's picture
  Refrigerated cheese tortellini 18 Ounce, cooked, drained and kept warm (2 Packages, 9 Ounces Each)
  Chopped onion 1 Medium (1 Cup)
  Garlic 2 Clove (10 gm), finely chopped
  Chopped red bell pepper 1 1⁄4 Cup (20 tbs) (1 Large)
  Butter/Vegetable oil 1 Tablespoon
  Canned solid pack pumpkin 16 Ounce (1 3/4 Cups, 1 Can)
  Canned diced tomatoes 14 1⁄2 Ounce, undrained (1 3/4 Cups, 1 Can)
  Chicken broth 1 1⁄4 Cup (20 tbs)
  Dried basil leaves 1 Teaspoon, crushed
  Salt 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon

1) Use a medium saucepan, to cook onion, garlic and bell pepper in butter over medium-high heat 3 to 5 minutes or until soft.
2) Fold in pumpkin, tomatoes, chicken broth, basil, salt and black pepper and stir properly.
3) Bring the mixture to a boil.
4) Reduce heat to low and cook gently over medium heat for 5 minutes.

5) In a bowl, place the pasta and top with the sauce before serving.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes

Rate It

Your rating: None
Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 284 Calories from Fat 54

% Daily Value*

Total Fat 6 g9.3%

Saturated Fat 2.6 g12.8%

Trans Fat 0 g

Cholesterol 31.6 mg10.5%

Sodium 718.9 mg30%

Total Carbohydrates 49 g16.4%

Dietary Fiber 6.7 g26.8%

Sugars 6.3 g

Protein 11 g21.3%

Vitamin A 268.7% Vitamin C 91%

Calcium 15.1% Iron 22.3%

*Based on a 2000 Calorie diet

1 Comment

SEM's picture
I have been making this for years. THis is a nice recipe for company because they thinkyou cooked all day & it's so different.
Tortellini With Pumpkin Red Pepper Sauce Recipe