Turning Tortellini into a Year-Round Pumpkin Treat!

Keeping the Holiday Spirit going anytime you need it.

In the last 2 years there is not one person that life has not changed in one way or another. We have turned to comfort food to calm us at the end of a tough day. With the price of food along with everything else rising. I turned to new and different items. Tortellini is one of them. Cooks in 4-6 minutes. Tastes delicious and comes filled with many different ingredients. For this recipe – I went vegetarian.  Pumpkin and butternut squash filled pasta. I also enjoy the ones filled with mushrooms, many different cheeses, etc.

Serve it with a protein or Mitzi’s Spinach, Kiwi, Strawberry salad.

It takes about 20 minutes to put this together

Servers 4

And a very different addition to any meal.


  • 1 Tablespoon Butter
  • 1 medium onion or I use frozen chopped up onion in the freezer department at Harris Teeter.
  • Salt and Pepper – I use (Jane’s Krazy Mixed up Salt and Pepper)
  • Black Garlic Salt from Savory Spice in Birkdale
  • 1 teaspoon of ginger or a frozen pellet from Dorot.
  • 1/8 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 4 cloves of garlic- or I use – 1 very large tablespoon of Gourmet Garden tube of chunky garlic in the refrigerator section of the refrigerated herbs and veggies. 
  • 4 sprigs sage leaves cut up to about 2 tablespoons
  • 1 cup dry white wine
  • ¼ cup bone broth
  • 1 cup canned Pumpkin
  • ½ cup of Mascarpone (found in the deli cheese section). If they don’t have Mascarpone – pronounced mah-scar-poe-nay. Substitute it with 8 ounces of cream cheese and ¼ cup heavy whipping cream and a teaspoon of sour cream. Once you find it and use it – you will love it.


In a large sauté pan, melt the butter and cook the onions. Once cooked, add the other spices and then the liquids and mascarpone. Or your version of it. You don’t want it to boil – just blend all the ingredients. Keeping it warm while the Tortellini cooks in a pan of water and drop of olive oil. In 4-6 minutes, it will be done. 

Drain the Tortellini well and pour into the sauté pan with the pumpkin sauce. Cover it to keep it warm and when ready, dish it on the plates. Sprinkle it with grated Pecorino Romano cheese. Serve with a salad, an artichoke or veggie of choice. I garnished mine with a bit of fresh basil. Enjoy!

Recipe and photos by Margi Kyle
Photo courtesy of Deborah Young Studio

Margi Kyle is the managing editor for LKNConnect.com. She is also, “The Color Doctor”, and has built an astounding portfolio from the ever-important ‘Designer’s perspective’. Never idle, this Professional Interior Designer has contributed to this industry as an Interior Designer, Television Host, Mentor, Keynote Speaker, Educator, and Writer. Margi has Taught Interior Design of over 45 years and is the executive director for We Make Color Easy, The Dewey Color System. You can book a seminar or color course with her by emailing her at DesigningDr@gmail.com.

Casual Dining

The views, thoughts and opinions expressed by our writers belong solely to them
and do not represent LKNConnect.com, its publisher or its staff.