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tortellini with pumpkin alfredo sauce

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This food network magazine recipe is bound to please even the picky eater!

(1 rating)
yield 4 servings
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For tortellini with pumpkin alfredo sauce

  • 2 pkg
    (9 oz. each) cheese tortellini (spinach ones are good too) cook as directed on package
  • 1 Tbsp
    unsalted butter
  • 1 sm
    shallot, finely chopped
  • 1/2 c
    canned 100% pure pumpkin solid
  • pinch
    freshly grated nutmeg
  • 1 1/4 c
    heavy cream
  • 1/4 c
    grated parmesan cheese
  • pinch
    pepper
  • chopped fresh parsley for garnish

How To Make tortellini with pumpkin alfredo sauce

  • 1
    Cook tortellini as directed on package- reserve 1/2 cup of the cooking water then drain the pasta. --- Heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring,until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute.
  • 2
    Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick. Season with salt and pepper.
  • 3
    Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowl and top with more cheese and parsley.
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