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Ingredients
| pasta (cheese tortellini): 2 lbs |
| salted butter: 4 Tbl |
| onions: 1 (chopped) |
| garlic: 4 cloves (minced) |
| all-purpose flour (unsifted): 2 Tbl |
| nonfat milk: 2 1/2 cups |
| pumpkins (cut into 1" cubes): 15 fl oz |
| whole nutmeg: 1/4 tsp |
| salt |
| black pepper |
| cheddar cheese (shredded): 2 cups (shredded) |
Tortellini With Creamy Pumpkin Sauce
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Place a large pot of salted water over high heat to boil. When water is boiling, drop tortellini and cook according to package directions. Drain cooked tortellini and reserve.
- Melt the butter, add the onion and garlic, and season with salt and pepper. Sauté until the onions soften.
- Stir in flour and cook about a minute. Whisk in the milk and cook until the liquid comes up to a bubble and the sauce thickens, 2-3 minutes.
- Stir in the nutmeg and pumpkin. Season with salt and pepper and simmer until thickened, about 1 minute. I found I needed quite a bit of salt.
- Toss the tortellini with the pumpkin sauce and transfer to a casserole dish. Cover with cheese and broil until cheese is browned.