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Brown Butter Pumpkin Tortellini

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This dish brings together the rich, nutty magic of brown butter with creamy pumpkin and pillowy tortellini — a quick, elegant dinner that tastes like fall comfort in every bite. It’s buttery, savory, and effortlessly gourmet.

Ingredients

Scale

1 (20 oz) package cheese tortellini (fresh or refrigerated)

6 tbsp unsalted butter

2 cloves garlic, minced

1 cup canned pumpkin purée

1/3 cup heavy cream

1/4 tsp ground nutmeg

Salt and black pepper, to taste

1/3 cup grated Parmesan cheese (plus more for serving)

Fresh sage leaves or chopped parsley, for garnish (optional)

Instructions

Cook tortellini in salted boiling water according to package instructions. Drain and set aside.

In a large skillet, melt butter over medium heat. Add garlic and cook until butter foams and turns golden brown, about 4–5 minutes.

Stir in pumpkin, cream, nutmeg, salt, and pepper. Simmer 2–3 minutes until warmed through.

Add cooked tortellini to the skillet and toss to coat. Stir in Parmesan.

Cook 1–2 more minutes, then garnish with herbs and extra cheese before serving.

Nutrition

Find it online: https://thecomfortspoon.com/brown-butter-pumpkin-tortellini/