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🍰 Creamy Tortellini with Pumpkin and Chestnuts

662 kcal · 30 min · 4 servings

Creamy Tortellini with Pumpkin and Chestnuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring four liters of salted water to a boil in a large pot.
  2. 2. Add the tortellini to the boiling water and cook for about three minutes until they float to the surface.
  3. 3. Drain the pasta into a colander.
  4. 4. Reserve about 200 milliliters of the cooking water for later use.
  5. 5. Wash the pumpkin thoroughly.
  6. 6. Cut the pumpkin in half and remove the core.
  7. 7. Cut the pumpkin flesh into cubes of about one centimeter.
  8. 8. Halve the onion and peel it.
  9. 9. Dice the onion finely.
  10. 10. Wash the spinach and let it drain well.
  11. 11. Wash the thyme and shake it dry.
  12. 12. Strip the small thyme leaves from the stems.
  13. 13. Finely chop the thyme leaves.
  14. 14. Heat a frying pan over medium heat.
  15. 15. Roast the hazelnuts without fat for about two to three minutes.
  16. 16. Let the nuts cool down briefly.
  17. 17. Chop the hazelnuts coarsely.
  18. 18. Heat two tablespoons of oil in the same pan.
  19. 19. Fry the onion cubes for about two minutes.
  20. 20. Add the pumpkin, chestnuts, and thyme to the pan.
  21. 21. Fry the vegetables for about four to five minutes.
  22. 22. Add the cooked tortellini to the pan.
  23. 23. Pour in 100 milliliters of the reserved cooking water.
  24. 24. Add the drained spinach.
  25. 25. Continue frying everything for about one to two minutes, shaking the pan occasionally.
  26. 26. Season the tortellini with salt and pepper to taste.
  27. 27. If desired, add a little more cooking water to achieve a creamier sauce.
  28. 28. Plate the tortellini.
  29. 29. Sprinkle the dish with the chopped hazelnuts.
  30. 30. Serve the food immediately and enjoy your meal!

Nutrition per serving