Cheese Tortellini in Pumpkin Gorgonzola Sauce with Roasted Sweet Potatoes

Servings 6
Author Debi


  • 1 large sweet potato scrubbed clean, cut into pieces, about ½ to 1-inch
  • 1 tablespoon olive oil or light flavored oil of your choice
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • Freshly ground pepper
  • 20 ounces cheese tortellini
  • 1 can 15 ounce pumpkin puree
  • 1 cup vegetable broth
  • 1 teaspoon dried sage leaves
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon freshly ground pepper
  • 1 can 12 ounce evaporated milk
  • 3/4 cup 3 ounces crumbled Gorgonzola cheese
  • salt to taste
  • fresh thyme leaves and additional pepper for garnish


  1. Preheat oven to 400° F.
  2. 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.
  3. While sweet potato roasts, cook tortellini in a large pot according to package directions. Drain.
  4. In a separate large saucepan, mix pumpkin, broth, sage, thyme, and pepper. Cook over medium-high heat, stirring frequently, until mixture comes to a boil.
  5. Stir in evaporated milk and 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.
  6. Toss cooked tortellini with pumpkin sauce, and top with roasted sweet potatoes. Garnish with fresh thyme leaves, pepper, additional Gorgonzola, or grated Parmesan as desired.

Recipe Notes

Gorgonzola cheese can vary widely in its saltiness, so you’ll want to taste the sauce to see if you should add salt.