Tortellini with Pumpkin Alfredo

I just pureed two pumpkins, so it is a great time to try out a few pumpkin recipes. If you use premade tortellini, this is a quick and easy autumn dish that comes together in less than 30 minutes. Tortellini is tossed in a cream sauce flavored with pumpkin puree, shallot, Parmesan, and a little nutmeg.

Evan was a huge fan! I guess his molars aren’t bothering him as much since they have cut through. He ate every bite, then started to steal from our bowls.

Claire trying the Tortellini while I take the updated photos- October 9th, 2015, 7 months old

Don’t like pumpkin? Lauren from Sew You Think You Can Cook adapted this recipe using Sweet Potato.

Tortellini with Pumpkin Alfredo
Adapted from Handle the Heat, from Food Network
Serves 3-4

18-22 ounces cheese tortellini
1 tablespoon unsalted butter
1 small shallot, finely chopped
1/2 cup pumpkin puree
pinch freshly grated nutmeg
1 1/4 cups heavy cream
1/4 cup grated Parmesan
salt and pepper to taste
Parsley and Parmesan to garnish

 

In a large pot, bring water seasoned with salt to a boil. Add the tortellini. Cook until they rise to the top. Remove with a slotted spoon and place in a colander to drain. Set aside 1/2 cup of the pasta water.

In a large pan, melt butter over medium high heat. Add the shallots and cook until beginning to soften. Stir in the pumpkin and nutmeg. After a minute, add the cream. Once it begins to boil, reduce heat to medium low. Cook, continuing to stir, until the sauce begins to thicken. Add the cheese, salt, and pepper. Once the sauce thickens, remove from heat.

Toss in the drained tortellini. Slowly add pasta water if sauce is too thick. Serve immediately topped with more cheese and parsley.