@jetmesprova2543:

Jeta me sprova
Jeta me sprova
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Saturday 29 August 2026 22:00:47 GMT
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Plot e vertet 🥲
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For anyone who has been making tons of pumpkin bread like me and has half-cans of pumpkin puree sitting around… this one is for you! This Creamy Pumpkin Tortellini Bake comes together in just 20 minutes and the velvety sauce is full of rich fall flavors. Such an easy meal to whip together that feels super elevated. Grab a fork and let’s dig in! 🎃 Creamy Pumpkin Tortellini Bake 
 Serves 4 
 Ingredients:
 2 tbsp olive oil 
 1 large shallot, halved and thinly sliced 
 3 cloves garlic, minced 
 ¼ cup minced fresh sage leaves, divided
 ½ teaspoon crushed red pepper flakes
 ½ cup dry white wine (sub chicken broth)
 1 cup heavy creamer 
 1 cup canned pumpkin
 ½ cup low sodium chicken broth 
 1 tsp Kosher salt
 ½ tsp black pepper 
 ¼ tsp cayenne 
 ¼ tsp all spice 
 ¼ tsp ground nutmeg
 18-ounces fresh tortellini (from fridge section)
 ¼ cup grated parmesan cheese 
 ¼ cup shredded mozzarella cheese  Instructions:
 Preheat the oven to 375 degrees°f.  
 In a large, oven-safe skillet, heat the oil over medium heat. Add the shallot, garlic, 2 tablespoons of the 
 minced sage, and red pepper flakes and cook, stirring, until tender, taking care not to burn.  
 Pour in the wine and cook, stirring, until reduced by half, about 3 minutes.  
 Add the heavy creamer, pumpkin, broth, salt, pepper, cayenne, all spice, and nutmeg and whisk until 
 well combined. Bring to a simmer.  
 Once it comes to a simmer, remove from heat and add the tortellini. Gently toss so that it is well 
 combined and spread into an even layer across the skillet. Top with the parmesan, mozzarella, and 
 remaining sage.  
 Transfer to the oven and bake until the tortellini is tender and the cheese and golden, 10 to 12 minutes. #thedefineddish #fallrecipes #pumpkinseason #pumpkinrecipes #onepotmeals #easydinnerideas
For anyone who has been making tons of pumpkin bread like me and has half-cans of pumpkin puree sitting around… this one is for you! This Creamy Pumpkin Tortellini Bake comes together in just 20 minutes and the velvety sauce is full of rich fall flavors. Such an easy meal to whip together that feels super elevated. Grab a fork and let’s dig in! 🎃 Creamy Pumpkin Tortellini Bake Serves 4 Ingredients: 2 tbsp olive oil 1 large shallot, halved and thinly sliced 3 cloves garlic, minced ¼ cup minced fresh sage leaves, divided ½ teaspoon crushed red pepper flakes ½ cup dry white wine (sub chicken broth) 1 cup heavy creamer 1 cup canned pumpkin ½ cup low sodium chicken broth 1 tsp Kosher salt ½ tsp black pepper ¼ tsp cayenne ¼ tsp all spice ¼ tsp ground nutmeg 18-ounces fresh tortellini (from fridge section) ¼ cup grated parmesan cheese ¼ cup shredded mozzarella cheese Instructions: Preheat the oven to 375 degrees°f. In a large, oven-safe skillet, heat the oil over medium heat. Add the shallot, garlic, 2 tablespoons of the minced sage, and red pepper flakes and cook, stirring, until tender, taking care not to burn. Pour in the wine and cook, stirring, until reduced by half, about 3 minutes. Add the heavy creamer, pumpkin, broth, salt, pepper, cayenne, all spice, and nutmeg and whisk until well combined. Bring to a simmer. Once it comes to a simmer, remove from heat and add the tortellini. Gently toss so that it is well combined and spread into an even layer across the skillet. Top with the parmesan, mozzarella, and remaining sage. Transfer to the oven and bake until the tortellini is tender and the cheese and golden, 10 to 12 minutes. #thedefineddish #fallrecipes #pumpkinseason #pumpkinrecipes #onepotmeals #easydinnerideas

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