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Home » Popular » Vegan » Tortellini with Pumpkin and White Beans

Tortellini with Pumpkin and White Beans

October 27, 2024Leave a Comment

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Tortellini with Pumpkin and White Beans ~ Cozy one-pot pasta dinner that's perfect for the fall season! Vegetarian or vegan. via @thiswifecooks

Tortellini with Pumpkin and White Beans ~ 

Cozy one-pot pasta dinner that’s perfect for the fall season!

Serve with a simple arugula salad and crusty garlic bread.

Tortellini with Pumpkin and White Beans ~ Cozy one-pot pasta dinner that's perfect for the fall season! Vegetarian or vegan.

Table of Contents

Toggle
  • Pumpkin Pasta Recipe
  • Ingredients for Tortellini with Pumpkin and White Beans
  • Ingredient Notes
  • How to Make Tortellini with Pumpkin and White Beans
  • Optional Add-Ins
  • FAQ
  • Storage
  • More Pumpkin Recipes You’ll Love!
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  • Tortellini with Pumpkin and White Beans
    • Ingredients
      • For the Pumpkin:
      • For the Pasta:
    • Instructions
    • Nutrition

Pumpkin Pasta Recipe

I like this recipe because it brings fall flavors into a comforting pasta dish, just right during this time of year for warm spices and all things pumpkin. It has a satisfying flavor balanced with sweet, roasted pumpkin, creamy tortellini, and hearty white beans, all coming together in a cozy, one-bowl dinner.

This dish begins with tossing the pumpkin with nutmeg, allspice, and cinnamon, then roasting it until it’s golden and slightly caramelized on the edges. Then add in cheese-filled tortellini, a sprinkle of Parmesan, and savory black olives with garlic for a hearty pasta dish that showcases the best of autumn flavors.

Tortellini with Pumpkin and White Beans ~ Cozy one-pot pasta dinner that's perfect for the fall season! Vegetarian or vegan.

Ingredients for Tortellini with Pumpkin and White Beans

You will need the following:

  • For the Pumpkin:
  • 2 ½ cups peeled chopped pumpkin
  • 3 tablespoons olive oil
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • For the Pasta:
  • 1 (20-ounce) package cheese tortellini
  • 1 (8-ounce) can cannellini beans, drained and rinsed
  • 1 (4-ounce) can sliced black olives, drained
  • ½ cup grated Parmesan cheese
  • ¼ cup olive oil
  • 3 tablespoons dried oregano
  • 1 teaspoon minced garlic

Ingredient Notes

  • Pumpkin – A 2-pound pumpkin should yield just the right amount of chopped pieces.
  • Warm Spices – Nutmeg, allspice, and cinnamon create a gentle autumn warmth that’s balanced by savory elements.
  • Savory Spices – Chili powder, garlic powder, and onion powder add depth to the pumpkin’s sweetness.
  • Tortellini – Tri-color tortellini works beautifully here, adding visual appeal and a bit of variety
  • White Beans – Cannellini beans are perfect, though Great Northern or navy beans are good alternatives.
  • Black Olives – Their briny flavor balances the pumpkin’s sweetness and complements the creamy tortellini.
  • Parmesan Cheese – Adds a light touch of nuttiness.
  • Dried Oregano – It’s going to feel like too much oregano at first, but I promise it works
  • Garlic – Fresh garlic adds a bold, savory depth that complements the warm spices and brings out the dish’s autumn flavors.

How to Make Tortellini with Pumpkin and White Beans

STEP ONE: Roast the pumpkin. Preheat the oven to 400°F and line a large baking sheet with parchment paper for easy cleanup. In a large bowl, toss the chopped pumpkin with olive oil, nutmeg, allspice, cinnamon, chili powder, garlic powder, onion powder, salt, and black pepper until well-coated. Spread the seasoned pumpkin cubes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the pumpkin is tender and caramelized around the edges.

STEP TWO: Cook the Tortellini. While the pumpkin is roasting, bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions until al dente. Drain and transfer the tortellini to a large serving bowl.

STEP THREE: Prepare the Bean and Olive Mixture. In the bowl with the cooked tortellini, add the drained cannellini beans and sliced black olives. Stir in the Parmesan cheese, ¼ cup of olive oil, oregano, and garlic. Toss to coat everything evenly.

STEP FOUR: Combine and Serve. Gently fold the roasted pumpkin into the tortellini mixture. Adjust seasoning to taste and serve warm or room temperature.

Optional Add-Ins

  • Fresh Spinach – Toss in a handful of baby spinach with the hot tortellini to wilt it slightly.
  • Plant-Based Italian Sausage – Add some cooked slices of sweet or spicy sausage for extra heartiness.
  • Red Pepper Flakes – A sprinkle adds a touch of heat for spice lovers.

FAQ

  • Can I use a different squash? Yes, butternut squash or even sweet potatoes can work nicely as substitutes for pumpkin.
  • What if I don’t have tortellini? You can use any filled pasta, such as cheese or pumpkin ravioli, or even sturdy pasta like orecchiette or rotini.
  • Can I make it vegan? Yes! Substitute with plant-based Parmesan cheese and tortellini.
  • Can I add more veggies? Definitely! Try adding sautéed mushrooms or roasted Brussels sprouts for extra autumn flavor.

Storage

  • This pasta is best enjoyed immediately, but refrigerate leftovers in an airtight container. Refresh with a drizzle of olive oil before serving.
Tortellini with Pumpkin and White Beans ~ Cozy one-pot pasta dinner that's perfect for the fall season! Vegetarian or vegan.

More Pumpkin Recipes You’ll Love!

  • Pumpkin Mac and Cheese
  • Brussels Sprouts Casserole​
  • Grilled Vegetable Tortellini Salad​
  • Roasted Vegetable Wellington​
  • Pumpkin Sage Balls​

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Tortellini with Pumpkin and White Beans ~ Cozy one-pot pasta dinner that's perfect for the fall season! Vegetarian or vegan.
Tortellini with Pumpkin and White Beans ~ Cozy one-pot pasta dinner that's perfect for the fall season! Vegetarian or vegan.

Tortellini with Pumpkin and White Beans

Cozy one-pot pasta dinner that's perfect for the fall season!
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Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: dairy free, Halloween, main dishes, pasta, side dish, Thanksgiving, vegan, vegetarian
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6
Calories: 536kcal
Author: Holly Gray
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Ingredients

For the Pumpkin:

  • 2 ½ cups peeled chopped pumpkin
  • 3 tablespoons olive oil
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the Pasta:

  • 1 20-ounce package cheese tortellini
  • 1 8-ounce can cannellini beans, drained and rinsed
  • 1 4-ounce can sliced black olives, drained
  • ½ cup grated Parmesan cheese
  • ¼ cup olive oil
  • 3 tablespoons dried oregano
  • 1 teaspoon minced garlic

Instructions

  • Preheat the oven to 400°F and line a large baking sheet with parchment paper for easy cleanup. In a large bowl, toss the chopped pumpkin with olive oil, nutmeg, allspice, cinnamon, chili powder, garlic powder, onion powder, salt, and black pepper until well-coated. Spread the seasoned pumpkin cubes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until the pumpkin is tender and caramelized around the edges.
  • While the pumpkin is roasting, bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions until al dente. Drain and transfer the tortellini to a large serving bowl.
  • In the bowl with the cooked tortellini, add the drained cannellini beans and sliced black olives. Stir in the Parmesan cheese, ¼ cup of olive oil, oregano, and garlic. Toss to coat everything evenly.
  • Gently fold the roasted pumpkin into the tortellini mixture. Adjust seasoning to taste and serve warm or room temperature.

Nutrition

Calories: 536kcal | Carbohydrates: 51g | Protein: 19g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 43mg | Sodium: 1033mg | Potassium: 68mg | Fiber: 8g | Sugar: 3g | Vitamin A: 242IU | Vitamin C: 0.2mg | Calcium: 288mg | Iron: 4mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Comfort Food, Halloween, Lunch & Dinner, Pasta Night, Vegan, Vegan and Vegetarian Thanksgiving Recipes, Vegetarian Tagged With: comfort food, fall, pasta, pumpkin, Thanksgiving, vegan, vegetarian

Previous Post: « Autumn Spiced Roasted Pumpkin
Next Post: Slow Cooker Pinto Beans »

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