Tortellini in Pumpkin Gorgonzola Sauce is a great easy to make dinner that’s filled with the fall flavors or 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.
1teaspoonbouillonvegetarian or chicken, paste or powder
1teaspoondried sage leaves
1teaspoondried thyme leaves
½teaspoongarlic powder
½teaspoonfreshly ground pepper
12ouncecan evaporated milk
3ouncescrumbled Gorgonzola blue cheese(3 ounces is about 3/4 cup)
salt to taste
fresh thyme leaves and additional pepperfor 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.
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
Gorgonzola cheese can vary widely in its saltiness, so you’ll want to taste the sauce to see if you should add salt.