This Creamy Brown Butter Tortellini with Butternut Squash and Spinach is the perfect cozy fall pasta. It's buttery, cheesy, packed with fall veggies, and comes together in just about 30 minutes.
Why You'll Love It
If you're like me, this creamy Brown Butter Tortellini with Butternut Squash and Spinach might just be your new favorite fall pasta.
The base of the sauce starts with golden brown butter - nutty, rich, and completely irresistible.
From there, teeny tiny cubes of butternut squash get cooked down until tender and lightly sweet, balanced out with garlic, herbs de Provence, and a subtle kick of red pepper flakes.
A quick roux turns that buttery base into a silky, velvety sauce, and fresh cheese tortellini soaks it all up in just a few minutes.
The spinach melts in right at the end, adding a pop of green, while Parmigiano Reggiano makes the sauce ultra creamy and full of flavor.
It's the kind of recipe that feels fancy enough for guests but easy enough for a busy weeknight.
You can even add a crispy sage or a crispy prosciutto topping for extra texture and fall vibes.
Basically, it's comfort food that's easy, cheesy, cozy, and exactly what you want when the weather cools down.
Ingredients & Substitutions
These ingredients are simple, flexible, and designed to create maximum flavor with minimal effort. Here's what you'll need to make this tortellini recipe:
- Butter: Salted butter is essential here since it browns beautifully and creates that nutty, rich base. Unsalted butter works too, but add an extra pinch of salt.
- Garlic: Fresh garlic cloves are best, but garlic paste or jar-lick can be subbed in a pinch.
- Butternut squash: Diced super small so it cooks quickly. You can swap with sweet potatoes or pumpkin if you like.
- Herbs de Provence: This blend gives the dish a floral, herby depth. Italian seasoning or fresh thyme works too.
- Red pepper flakes: Just a pinch adds a little warmth. Skip it if you don't want spice.
- Flour: Helps thicken the sauce. Gluten-free all-purpose flour can be swapped if needed.
- Vegetable broth: Adds flavor while keeping this vegetarian. Chicken broth works if that's what you have on hand.
- Cheese tortellini: Fresh, refrigerated tortellini cooks quickly and soaks up the sauce. You can use frozen tortellini but cook a few extra minutes.
- Heavy cream: Makes the sauce extra luscious. Half-and-half or whole milk can be used for a lighter option.
- Spinach: Fresh spinach wilts beautifully into the sauce. Kale or arugula would also be delicious.
- Parmigiano Reggiano: The salty, nutty finish ties it all together. Pecorino Romano or Parmesan cheese can be swapped.
- Optional topping: Fried sage in butter adds crunch and a little fancy finish.
How to Make It
Here's how to whip up this creamy, cozy tortellini:
- BROWN THE BUTTER: Melt 4 tablespoons of butter in a heavy pot over medium heat, swirling occasionally, until golden and nutty.
- COOK THE VEGGIES: Add the butternut squash, garlic, herbs, red pepper flakes, and a pinch of salt. Cook 6-8 minutes until softened and fragrant. If your squash isn't very sweet, stir in a teaspoon of sugar or honey.
- MAKE THE ROUX: Add the remaining butter, then sprinkle in the flour and stir constantly for 2-3 minutes until toasty.
- ADD BROTH & PASTA: Slowly whisk in the broth, then bring to a gentle boil. Let simmer for a few minutes before adding the tortellini. Cook 3-4 minutes until the pasta is al dente and the squash is tender.
- STIR IN CREAM & SPINACH: Turn off the heat, stir in the cream, then fold in the spinach until wilted. Add Parmigiano Reggiano and stir until silky and cheesy.
- FINISH & SERVE: Adjust consistency with a splash of broth, milk, or cream if needed. Taste, season, and serve hot with extra parmesan on top. For bonus points, fry sage leaves in butter until crispy and scatter them over the pasta.
What to Serve It With
This tortellini is a full-on cozy main dish, but here are some perfect pairings:
- A simple green salad with lemon vinaigrette for freshness.
- Crusty garlic bread or focaccia to soak up the sauce.
- A glass of white wine, like Pinot Grigio or Chardonnay.
- Roasted veggies on the side if you want to double down on fall produce.
And if you want more tasty tortellini recipes, try these:
- Tortellini Pesto Salad
- Slow Cooker Tortellini Casserole with Cheesy Chicken & Pesto
- Creamy Chicken Tortellini Alfredo Recipe
- Vegetarian Cheese Tortellini Soup
- Marry Me Tortellini
Recipe
Creamy Brown Butter Tortellini with Butternut Squash and Spinach
Equipment
Ingredients
- 6 tablespoons Salted Butter divided
- 3 cloves Garlic minced
- 2 cups Butternut squash diced into teeny tiny cubes
- 1 teaspoon Herbs de Provence or Italian seasoning
- 1 pinch Red pepper flakes
- ¼ cup Flour
- 3 cups Vegetable Broth
- 20 oz container Fresh Cheese Tortellini about 5 cups
- ½ cup Heavy cream
- 2 cups Fresh Spinach
- 1 cup Parmigiano Reggiano grated
- Salt & black pepper to taste
- Optional topping: 1 tablespoon Salted butter & 1 tablespoon Sage leaves
Instructions
- In a heavy-bottomed pot, melt 4 tablespoons butter over medium heat. Cook, swirling occasionally, until foamy and golden brown with a nutty aroma.
- Add squash, garlic, herbs, red pepper flakes, and salt. Cook 6-8 minutes until squash is softened and garlic is fragrant. Stir in sugar or honey if needed.
- Add remaining butter and flour, stirring constantly for 2-3 minutes until nutty.
- Slowly whisk in broth, bring to a gentle boil, and simmer 3-5 minutes until slightly thickened.
- Add tortellini, season with salt, and cook 3-4 minutes until pasta is al dente and squash is tender.
- Turn off heat. Stir in cream, spinach, and parmesan until silky and smooth.
- Adjust consistency with broth, milk, or cream if desired. Season to taste and serve hot with extra parmesan.
- Optional topping: Fry sage leaves in butter until crispy, then sprinkle over pasta before serving.
MacKenzie Smith says
Made this and saved the leftovers for the next day... still just as good! Added a little heavy cream while reheating in the microwave.