Tortellini in Pumpkin Gorgonzola Sauce is a great easy to make dinner that’s filled with the fall flavors of pumpkin and sweet potatoes. Delicious tortellini pasta is topped with creamy pumpkin sauce with rich blue cheese, then all topped off with roasted sweet potatoes.
This is the perfect dinner for having before you go out for a Halloween party with your friends.
I first published this recipe in 2013. I’ve updated it for you here with new pictures, information, and an update to the recipe itself to make it even tastier!
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I love fall!
Fall. Autumn. Cooler weather. Heartier food. Sweater weather. Halloween decorating. Pasta with pumpkin sauce.
These are the things that I’m thinking right now.
Another pumpkin recipe!
Can you ever have enough pumpkin recipes at this time of year? I say, bring on the pumpkin recipes, my friends!
This pumpkin Gorgonzola recipe is fun and really easy to make. While the sweet potatoes roast, cook up some tortellini and mix up the almost instant sauce. And, voila! Dinner is served!
Looking for other GREAT savory pumpkin recipes?
Here are some amazing ones! Pumpkin Coconut Soup, Pumpkin Pasta, and Pumpkin Lasagna.
Gorgonzola is an Italian type of veined blue cheese that’s traditionally made from pasteurized cow’s milk (thought it can also be made with goat or sheep’s milk) and has blue veins running through it, just like you find in blue cheese.
In fact, any blue cheese can be used in this recipe.
If you aren’t a fan of strong pungent blue cheeses, try this recipe with a more mild and creamy blue cheese like Cambozola. I’ve found that even picky eaters like Cambozola.
How is Gorgonzola different from blue cheese?
The term “blue cheese” is a larger category of cheese that refers to cheese with veins of blue mold, and Gorgonzola is a type of blue cheese.
Gorgonzola typically has a milder taste and a softer texture than other varieties of blue cheese. But, as always, please use your favorite here.
I’m a big fan of blue cheese, and have several recipes with it. If you love blue cheese, be sure to try Blue Cheese with figs and candied pecans, Blue Cheese Spinach Walnut Sauce, Blue Cheese Spread, and Plank Grilled Blue Cheese Caprese.
How to make Pumpkin Gorgonzola Sauce for Stuffed Tortellini
Pumpkin is combined with spices and milk for a creamy fall inspired pasta sauce. Then add Gorgonzola, a veined blue cheese to add a salty bite and offset the sweetness of the pumpkin in the sauce.
This pumpkin pasta sauce without cream is quick and easy to prepare.
Be sure to scroll down to the printable recipe card for full ingredient amounts and instructions.
Roast the sweet potatoes
Cut the sweet potatoes into about ½-inch cubes. You don’t have to peel the potato, but do trim off any blemishes.
Place the sweet potato cubes into a cast iron skillet and toss with the oil, cumin, salt, and pepper.
Roast, turning occasionally, for 25-30 minutes, or until crisp and browned outside and tender inside. They should be tender when pierced with a fork. This is my tried and true recipe for Roasted Sweet Potatoes that everyone loves!
Prepare the pasta
While the sweet potato roasts, cook tortellini in a large pot according to package directions. Drain.
Make the sauce
The base of the sauce starts with pumpkin puree. I find that the canned stuff is consistently good and budget friendly, and I highly recommend going with the can. Besides, it makes it so easy to just open a can.
But you can certainly make your own pumpkin puree if you want. Check out this recipe on how to make pumpkin puree in the pressure cooker from my friend The Foodie Affair.
In a separate large saucepan, mix pumpkin, bouillon, sage, thyme, garlic powder, and pepper. Mix in the can of evaporated milk.
For the bouillon, I like to use {affiliate link} Better than Bouillon vegetarian paste. But any bouillon will work here. Whether it’s a paste or powder, or a cube. Vegetarian or chicken. Use your favorite, the one that tastes best to you and your family.
Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
Stir in Gorgonzola blue cheese. Reduce heat to low; cook, stirring frequently, until most of the cheese is melted.
Taste for salt and pepper. Gorgonzola cheese can vary widely in its saltiness, so you’ll want to taste the sauce to see if you should add salt.
If the sauce is too thick, add a little water to thin it.
Plate the dinner
Pour the sauce over the cooked tortellini. You probably won’t need all the sauce for serving it the first time. I usually use about ¾ of the sauce. Save the rest of the sauce for later. As the leftovers sit, the pasta absorbs the sauce, and it’s great to be able to use the leftover sauce to freshen it up.
Top with roasted sweet potatoes. Garnish with fresh thyme leaves, pepper, additional Gorgonzola, or grated Parmesan as desired. Enjoy your Creamy Pumpkin Tortellini.
Changes to the basic recipe
This easy recipe for pasta with pumpkin sauce is a great addition to your fall dinner table. And there are lots of ways to change it up.
Add some more vegetables like mushrooms, asparagus, or Brussels sprouts.
I like the creaminess that the cheese tortellini adds here but you could use any filled pasta like butternut squash ravioli or mushroom ravioli as well.
Heck, you could serve this savory pumpkin sauce for pasta over plain spaghetti or penne noodles if you want.
Try this sauce over gnocchi for a fantastic gorgonzola gnocchi.
Top this with roasted chicken for a more balanced entrée. Or with leftover thanksgiving turkey for a festive way to serve leftovers. Italian sausage is a great protein boost here as well.
Add some pine nuts or walnuts for crunch.
If you have leftover pumpkin gorgonzola sauce, serve it over steak or chicken.
Serve this tortellini with blue cheese sauce dinner recipe with some air fryer green beans, roasted asparagus, and roasted chicken for a delicious and well-rounded meal.
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Recipe
Tortellini in Pumpkin Gorgonzola Sauce
Ingredients
sweet potato
pasta
- 20 ounces tortellini
sauce
- 15 ounces pumpkin puree
- 1 teaspoon bouillon vegetarian or chicken, paste or powder
- 1 teaspoon dried sage leaves
- 1 teaspoon dried thyme leaves
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground pepper
- 12 ounce can evaporated milk
- 3 ounces crumbled Gorgonzola blue cheese (3 ounces is about 3/4 cup)
- salt to taste
- fresh thyme leaves and additional pepper for garnish
Instructions
Roast Sweet Potato
- Preheat oven to 400° F.
- Place the cubed sweet potatoes in a large cast iron skillet or on a baking sheet, and drizzle with oil, sprinkle with cumin, salt, and pepper, and toss to coat. Roast, turning occasionally, for 25-30 minutes, or until crisp and browned outside and tender inside.1 large sweet potato, 1 tablespoon olive oil, ½ teaspoon ground cumin, ¼ teaspoon salt, Freshly ground pepper
Cook pasta
- While sweet potato roasts, cook tortellini in a large pot according to package directions. Drain.20 ounces tortellini
Prepare sauce
- In a separate large saucepan, mix pumpkin, bouillon, sage, thyme, garlic powder, and pepper. Mix in evaporated milk. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.15 ounces pumpkin puree, 1 teaspoon bouillon, 1 teaspoon dried sage leaves, 1 teaspoon dried thyme leaves, ½ teaspoon garlic powder, ½ teaspoon freshly ground pepper, 12 ounce can evaporated milk
- Stir in Gorgonzola cheese. Reduce heat to low; cook, stirring frequently, until most of the cheese is melted. Taste for salt and pepper. If sauce is too thick, add a little water to thin it.3 ounces crumbled Gorgonzola blue cheese, salt to taste
- Pour the sauce over the cooked tortellini. You probably won’t need all the sauce for serving it the first time. I usually use about ¾ of the sauce. Save the rest of the sauce for later. As the left overs sit, the pasta absorbs the sauce, and it’s great to be able to use the leftover sauce to freshen it up.
- Top with roasted sweet potatoes. Garnish with fresh thyme leaves, pepper, additional Gorgonzola, or grated Parmesan as desired.fresh thyme leaves and additional pepper
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Sophia Del Gigante
DELICIOUS Debi!! Yummmmmmmm!
Two Healthy Kitchens
Oh, Debi! This is what I want to eat RIGHT NOW (and I haven’t even had breakfast yet)!!! Fantastic recipe! I adore pumpkin and blue cheese together. This sounds 100% amazing! Oh – and good luck with all the decorating and tombstones! My husband loves to go all-out for Halloween, too, but between all the soccer practices, cross-country meets, etc. some years we don’t quite get as festived-up as others! Hopefully this will be one of the super-spooky years at our house, too! 😀
Nic
This is just fabulous, festive and fun! It was such a hit at my after Halloween party with all my family! Young and old loved it! xo Nic
grabaplate
Beautiful presentation! Love the Gorgonzola & seasonings with this! It was easy to make and so good. The sweet potato added just the right sweetness!
taranoland
You sealed the deal with the gorgonzola for me!! I couldn’t wait to try it. My husband and I loved it! Love this recipe!! Can’t say enough good stuff about it!
Jessica
Your photos capture this dish beautifully! It’s delicious! Thanks for sharing an easy Halloween savory dinner recipe!
Michelle De La Cerda
You are a foodie after my own heart…I love pumpkin being in savory applications! Another fantastic recipe.
Becky
OMG!! This is amazing!! What a great fall flavor combo 🙂
Rini
Tortellini is so hard to pair with the correct ingredient. You have a great idea here of pairing it with Pumpkins
Joanne T Ferguson
G’day one word? YUM! Love your recipe and sauce!