Tortellini with Pumpkin Alfredo Sauce
Why I Love This Recipe
This dish is subtle in flavor yet rich. Each bite leaves you wanting more. It's so good that I made it again. Less than a week later.
A side bonus: you know how you have that little bit of pumpkin puree leftover from making all your holiday desserts? Well this is the perfect dish for using that up.
Ingredients You'll Need
2 9oz packages of cheese tortellini (I only used a 14oz package. worked fine)
1 TB butter
1 small shallot, finely chopped
1/2 cup pumpkin puree
Pinch of nutmeg (freshly ground if you have it)
1 1/4 cup heavy cream (ya ya, I used whipping cream)
1/4 parmesan cheese plus more for garnish
Salt and pepper to taste
Chopped sage for garnish (ooptional)
Cook the tortellini according to package directions.
In a skillet, over medium-high heat, melt the butter. Add the shallots. Cook and stir until tender, about 2 minutes. Add the pumpkin and nutmeg and continue cooking for another minute, stirring constantly.
Pour in the cream, stirring to blend and bring to a low boil.
While still stirring, reduce heat and continue to cook for another 5 minutes or until slightly thick. Stir in the cheese and cook for another minute, until thick. Season with salt and pepper to taste.
Add the tortellini and garnish with cheese and sage if desired.