Bring 4 quarts of salted water to a boil, and cook tortellini according to label directions. Drain it and set aside.
Heat palm shortening over medium heat in a large skillet, add minced garlic, and sauté for about 30 seconds.
Whisk in the pumpkin and coconut cream along with “mozzarella cheese” and sun dried tomatoes.
Salt and pepper to taste.
Let the sauce simmer for about 5 minutes.
Add the tortellini to the pumpkin sauce in the skillet and mix well.