Tortellini with pumpkin alfredo sauce

Name: Tortellini with pumpkin alfredo sauce
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 Salt; 18 oz Cheese tortellini; 1 tbsp Unsalted butter; 1 small Shallot, finely chopped; 1/2 can Pure pumpkin; 1 pinch Nutmeg; 1 1/4 cup Heavy cream; 1/4 cup Grated Parmesan cheese, plus more for topping; 1 Pepper; 1 Chopped parsley, for topping

hilaryee @cook_3367971

Tortellini with pumpkin alfredo sauce

hilaryee @cook_3367971

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Ingredients

20 mins

4 servings

1Salt
18 ozCheese tortellini
1 tbspUnsalted butter
1 smallShallot, finely chopped
1/2 canPure pumpkin
1 pinchNutmeg
1 1/4 cupHeavy cream
1/4 cupGrated Parmesan cheese, plus more for topping
1Pepper
1Chopped parsley, for topping

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Steps

20 mins

1

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.
2

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 slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. 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 bowls and top with more cheese and parsley.