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.
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.
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.
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
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.
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