Creamy, savory, and sweet with tender Chicken Tortellini…this Butternut Tortellini Sauce pops with a savory mushroom Umami and sweet & creamy squash!
While dreaming about this, my goal was to make the most creamy and decadent sauce that was not only savory in itself but could pair with any type of Pasta. Easily made with organic ingredients, this Butternut Squash Pasta with Umami could be a regular at your table!
Are you familiar with Umami?
This spice can enhance the savoriness of foods it is added to. It is the perfect addition to this Butternut Tortellini Sauce with Umami!
Umami can be used not only for soups but also in several different ways, like with chicken, meats, and cheeses (yes!), in dips, spreads, or salads. The base is usually made with dried shiitake mushrooms, garlic, and other spices like fenugreek or caraway seeds. Don’t let that deter you!
I have the one from Trader Joe’s and use it all the time. Anytime I need a boost of savory, this is what I go to. It is made of dried onions, mustard seed, porcini and button mushroom powder, salt and pepper, red pepper, and thyme. This can be the only spice you need to elevate your flavor profile. (This makes me excited!) to think about the cheesy dips we can do! The possibilities are endless! I used this main spice for my Parmesan Truffled Mushroom and Cauliflower soup, which was Heaven on Earth! Welcome to the secret spice cabinet 😉.
Made lean with Roasted Cauliflower and savory Umami and Parm, this is one of my favorite soups 🤤 below 👇
How to make Butternut Tortellini Sauce with Umami VIDEO
Super creamy and delicious, this video shows step-by-step how I do it :). You can also find it on my Insta!
How to make Butternut Squash Tortellini Sauce with umami
Let’s get down to the brass tacks! There is a lot of multitasking, so make sure to read all the directions before you start. The rules here are to play and slay 😘 (as my kids would say)!
Since a lot is happening simultaneously, I want you to be productive so the recipe doesn’t lag. There is a lot to do, like watch Emily in Paris or Love is Blind…so we better get a move on this whole dinner thing. Ummmm…nothing like a delicious meal while watching trash TV, ahhh, yes. Ok, so here is how we are going to rock this Butternut Tortellini Sauce with Umami:
Step One: gather ingredients & equipment
Gather your ingredients and prep them by slicing and dicing the squash and Brussels sprouts. You will need a large stockpot for the soup, an immersion blender or blender to make a silky soup, a small non-stick pan, a pot for boiling tortellini, spoons, and a ladle.
NOTE: If using a fresh squash, place it in the microwave for 3 minutes. Careful removing, let rest for a minute, it’s a hot potato! At this point, it is much easier to cut. Start with slicing off the ends and stripping off as much outer skin as possible, starting with the bulbous part and then the neck. Don’t worry about every corner of skin you missed, it will all go into the soup and just become part of. Now, cut down the middle and gut the seeds. Then, slice and dice into cubes.
Step two: Start boiling water
Put a medium pot with water on the stovetop. Let the water boil while you make the squash and sprouts. (Boiling large amounts of water can take forever!)
Step three: Saute sprouts; saute squash
Put both nonstick pans and stock pots in oil and on medium heat. Saute Brussels sprouts and walnuts in the small nonstick and the squash cubes in the stock pot. Stir both for about 5-10 minutes until dark on the edges. Salt and pepper both with about 1/2 tsp each. (the roasted sprouts and walnuts will go on the sauce to diversify the flavor and texture)
Step Four: Finish off Brussels sprouts & put on the side
Once the edges of the sprouts are brown and tender enough to be cut with a knife, turn the heat off. Sprinkle parmesan on top, and let it melt naturally as the pan cools off. Put it to the side so you can use it as a topping later.
Step Five: Add broth and herbs
Add vegetable broth once the squash is tender and wilting (it may sizzle a little…do you feel like a chef? 😁). Add spices like paprika, thyme, red pepper, sugar, and umami. Stir well and bring to a boil.
Step Six: boil tortellini
Cook the tortellini according to the package directions, typically about 8 minutes. Take a bite to ensure it is tender. It will look different boiled than on the plate. Drain the water when done.
Step seven: blend up & enjoy!
Blend the sauce generously with an immersion blender or carefully in a regular blender. Add tortellini to the Umami sauce. When dishing out a bowl, top with roasted sprouts and walnuts. Serve warm, and enjoy every bite!
For the Squash-Sauce keep-ings:
This was so delicious the next day! I’m a Tupperware® freak, and this blue-hued one with a microwave vent is perfect for clean storage and reheating. Of course, it is dishwasher safe…or it would not be Tupperware®!
You can keep it for 4-5 days in an airtight container like this one 👇in the refrigerator. I would not recommend freezing. The tortellini just don’t come out the same. If you do, defrost on the counter and reheat on the stovetop, being careful not to overcook the noodles.
Enjoy your next favorite sauce.
I don’t know which is my favorite between this and the Mushroom Soup. Equally wonderful babies!
Love to you and your family!
Lisa (McFranny 🥸😁)
The Butternut Tortellini with Umami Recipe card
Butternut Tortellini Sauce with Umami
Creamy, savory, and sweet with tender Tortellini…this Butternut Tortellini sauce pops with a savory mushroom Umami and sweet & creamy squash!
5
servings25
minutes30
minutesIngredients
1 medium 1 organic butternut squash, warmed, skinned, and diced
2 medium pinches 2 salt and pepper
1 box 1 organic vegetable stock (32 oz. box), sub 3 tbsp bullion and 28 oz. water
1 tbsp 1 paprika
1 tbsp 1 thyme
1/4th tsp 1/4th red pepper
2 tbsp 2 cane sugar
1 clove 1 garlic
3 tsp 3 umami, (add more to taste)
19 oz pre-packaged 19 oz chicken and mozzarella tortellini, family size (or vegetarian tortellini of your choice)
- Parmesan Brussels Sprouts
1 small package 1 brussels sprouts (about 15 – 20), sliced in half
2 tbsp 2 organic oil (preferably canola or vegetable)
1 handful 1 Parmesan (about 3 oz.), shredded
1 cup 1 walnuts
Directions
- Gather your ingredients and prep them by slicing and dicing the squash and sprouts. You will need a large stockpot for the soup, an immersion blender or blender to make a silky soup, a small non-stick pan, a pot for boiling tortellini, spoons, and a ladle.
NOTE: If using a fresh squash, place it in the microwave for 3 minutes. Carefully remove it and let it rest for a minute—it’s a hot potato! At this point, it is much easier to cut. Start by slicing off the ends. Strip off as much outer skin as possible, starting with the bulbous part and then the neck. Then, cut down the middle and gut the seeds. Now, slice and dice into cubes. - Put a medium pot of water on the stovetop. Let the water boil while you prepare the squash and sprouts.
- Put both nonstick pans and stock pots in oil and on medium heat. Saute Brussels sprouts and walnuts in the small nonstick and squash cubes in the stock pot. Stir both for about 5-10 minutes until dark on the edges. Salt and pepper both with about 1/2 tsp each. (the roasted sprouts and walnuts will go on the sauce to diversify the flavor and texture)
- Once the sprouts’ edges are brown and tender enough to be cut with a knife, turn the heat off. Sprinkle parmesan on top and let it melt naturally as the pan cools.
- Once the squash is tender and wilting, add vegetable broth. Add spices like paprika, thyme, red pepper, sugar, and umami. Stir well and bring to a boil.
- Cook the tortellini according to the package directions, typically about 8 minutes. Take a bite to ensure it is tender. It will look different boiled than on the plate. Drain the water when done.
- Blend the sauce generously with an immersion blender or carefully in a regular blender. Add tortellini to the sauce. When dishing out a bowl, top with roasted sprouts and walnuts. Enjoy!!
Recipe Video
Notes
- You can keep it for 4-5 days in an airtight container like this one in the refrigerator.
- I would not recommend freezing. The tortellini just don’t come out the same. If you do, defrost on the counter and reheat on the stovetop, being careful not to overcook the noodles.