Autumn-Inspired Tortellini and Meatballs
Pumpkin puree and other ingredients are combined to create a creamy autumn-inspired sauce. Served with cheese tortellini and Italian meatballs, this dish is warm, delicious, and the perfect addition to your fall menu.
Ingredients
- 20 oz Cheese Tortellini Cooked to package directions
- 12 Italian Meatballs store-bought or homemade
- 2 Tbsp Avocado Oil
- 2 Tbsp Salted Butter
- 3 Cloves Garlic Minced
- 1 Small Yellow Onion Grated or finely diced
- 1 Cup Pumpkin Puree
- 1 Cup Vegetable Broth
- ½ tsp Ground Cinnamon
- ½ tsp Red Pepper Flakes
- Salt & Pepper to taste
- ½ Cup Heavy Whipping Cream
- Grated Parmesan Cheese for topping
Instructions
- Begin by cooking your tortellini to package instructions- reserving 1/2 Cup of the pasta water.
- While the pasta cooks, heat the avocado oil over medium heat in a large pan and place the meatballs in the oil to brown, turning a few times to ensure even browning. When the meatballs are almost cooked through, remove them from the pan and set aside.
- Add the butter to the remaining oil and sauté the onion and garlic until fragrant. Add the broth, pumpkin puree, and seasonings; whisk to thoroughly combine.
- Whisk in the heavy cream and reserved pasta water and return the meatballs to the sauce. Allow to simmer 5 minutes covered and uncovered until desired sauce consistency.
- Combine the sauce and meatballs with the tortellini. Top each serving with grated parmesan cheese.
Notes
- I recommend cooking your pasta according to the 'al dente' time on your package instructions. This will help your tortellini hold up when mixed with the sauce.
- You can sub the heavy cream for Half 'n' half or a dairy-free alternative if needed.
- This dish really is best with meatballs, but you can sub it for ground Italian sausage if that's what you have.
- Feel free to increase or decrease the amount of red pepper flakes to your spice-level preference. The Italian Meatballs I buy do have a bit of spice already, so adjust accordingly.