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Festive Fall Tortellini Toss

Total Time

Prep: 25 min. Cook: 10 min.

Makes

12 servings (2/3 cup each)

Fall is my favorite season and I love the foods of autumn, such as mushrooms, squash, apples and walnuts. I combined these all with pasta to make a delicious side dish perfect for sharing at a potluck; the recipe can easily be doubled and can be served either warm or at room temperature. —Roxanne Chan, Albany, California
Festive Fall Tortellini Toss Recipe photo by Taste of Home

Ingredients

  • 1 package (9 ounces) refrigerated cheese tortellini
  • 2 tablespoons olive oil
  • 1/2 pound sliced baby portobello mushrooms
  • 1-3/4 cups cubed peeled butternut squash (about 1/4-inch cubes)
  • 1/2 teaspoon poultry seasoning
  • 1 medium tart apple, chopped
  • 3 tablespoons thawed apple juice concentrate
  • 3 tablespoons cider vinegar
  • 1 green onion, thinly sliced
  • 1/3 cup chopped walnuts, toasted
  • 1/3 cup cubed smoked Gouda cheese (about 1/4-inch cubes)
  • 2 tablespoons minced fresh parsley

Directions

  1. Cook tortellini according to package directions. In a large skillet, heat oil over medium-high heat. Add mushrooms, squash and poultry seasoning; cook and stir 6-8 minutes or until mushrooms are tender. Add apple, apple juice concentrate, vinegar and onion; cook 2-3 minutes longer or until squash is tender.
  2. Drain tortellini; rinse with cold water and place in a large bowl. Add squash mixture, walnuts, cheese and parsley; toss gently to coat.

Nutrition Facts

2/3 cup: 148 calories, 7g fat (2g saturated fat), 13mg cholesterol, 109mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat.

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