Tortellini with Pumpkin Alfredo Sauce

Yield: 4 servings

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I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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20 Responses to “Tortellini with Pumpkin Alfredo Sauce”

  1. #
    Liz @ Tip Top Shape — October 1, 2012 at 4:56 am

    I love pumpkin in anything! This looks fantastic 😀

  2. #
    Brigitt — October 1, 2012 at 7:56 am

    This looks delicious!!

  3. #
    Erin @ The Spiffy Cookie — October 1, 2012 at 9:45 am

    Cannot wait for the cookbook! And I really want this dish. Need to finish up leftovers and then this is going on my grocery list.

  4. #
    Steve — October 1, 2012 at 10:28 am

    Pumpkin alfredo sauce, what a grand idea.

  5. #
    Tracey — October 1, 2012 at 10:48 am

    This sounds amazing, I love that it’s pumpkin plus alfredo all in one. It’s a perfect quick and easy weeknight dinner for sure!

  6. #
    Cathy @ Noble Pig — October 1, 2012 at 12:48 pm

    Nutmeg and cheese are so good together, I always grate some on my grilled cheese sandwich. This looks beautiful, I love the pumpkin Alfredo idea! A perfect before trick-or-treat meal.

  7. #
    Melissa Klotz — October 1, 2012 at 9:52 pm

    Oooh so creamy and delicious looking!

  8. #
    Sarah — October 2, 2012 at 1:52 pm

    I so love being inspired by all the pumpkin recipes this time of year! This would make a stellar contribution to the Shine Supper Club this month. I hope you’ll join us!

  9. #
    Renee — October 2, 2012 at 8:10 pm

    I always feel a bit uncertain about savoury pumpkin dishes. But this one is just so intriguing, I’m willing to take the risk.

  10. #
    Eileen — October 4, 2012 at 11:58 pm

    Oh gosh. This looks dangerous in the most complementary way!

  11. #
    Tabitha — October 10, 2012 at 11:40 am

    I made this the other day and it was SO easy and tasty! I missed your note that you would add sage next time, and I think I agree. I will probably also add more cheese, or maybe mix in another, stronger cheese? But it was lovely, and my husband enjoyed it too, which is a win in my book. Thanks for sharing!

  12. #
    Tanya — October 12, 2012 at 4:28 pm

    Made this tonight, super delicious and easy. Great way to use up leftover pumpkin. I added some chopped spiral ham and used Romano cheese and 5% cream instead(cause I had it on hand ). Thanks for a great recipe

  13. #
    Caroline — October 15, 2012 at 8:07 pm

    Just made this – was so good!! Perfect for a quick evening meal.

    I had butternut squash ravioli on hand and added chicken/artichoke/smoked mozzerella sausages from the freezer in addition to a handful of ribboned kale and a splash of wine at the end. Seriously one of the best meals I’ve made in a while – thanks so much for posted the recipe!

  14. #
    Tabitha — October 22, 2012 at 11:08 am

    Wondering if it would work to make the sauce ahead of time and store in the fridge? I want to bring this to a potluck this Thursday but I don’t know if I have time to make it all that night; if I could make the sauce Wednesday and then just cook the tortellini and heat up the sauce, I could pull it off! 🙂

    • #
      Tessa — November 16, 2012 at 7:18 am

      Sorry I missed your comment. Did you end up reheating it okay?

  15. #
    Anonymous — November 16, 2012 at 6:19 am

    I’m curious why you didn’t cite your source. It’s taken almost word-for-word from The Food Network.

    • #
      Tessa — November 16, 2012 at 7:19 am

      Anonymous, thanks for pointing out that error! I always include sources but it would appear this time I forgot :/ I’m still getting used to my new recipe formatting with the new site design which has a special section for sources. Anyways, error fixed!

  16. #
    Ashley — August 4, 2013 at 1:40 pm

    I have made this several times now. The sauce is amazing. I add a little bit of sage and I substituted fat free half and half for the cream, since I’m trying to watch my intake. But it is so delicious and creamy I can’t get over it! Fantastic recipe.

  17. #
    Tara — November 7, 2013 at 8:41 pm

    Loved this! Perfect autumn recipe. My son was a huge fan.

  18. #
    Jamieanne — April 19, 2016 at 2:48 pm

    Came across this recipe while searching Foodgawker for pumpkin pasta sauces, so glad I decided to make it! Super easy and really delicious, a new favorite autumn recipe! Thank you! 🙂

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