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Ingredients
| Kosher salt: 1/4 cup |
| pasta (cheese tortellini): 18 oz |
| unsalted butter: 1 Tbl |
| shallot onions: 1 (finely chopped) |
| canned pumpkin: 1/2 cup |
| ground nutmeg: 1 dash |
| heavy whipping cream (fluid): 1 1/4 cups |
| grated parmesan cheese: 1/2 cup |
| black pepper: 1 dash |
| parsley (chopped): 1/8 cup (for garnish) |
Pumpkin Alfredo Tortellini
User rating:
A twist on the normal alfredo sauce, pumpkin gives this hearty pasta dish a fall twist.
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Prep Time
10 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
- Meanwhile, 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. 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 1/4 cup of the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
- Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with the remaining cheese and parsley.