Tortellini with Pumpkin Alfredo

A recipe for Tortellini with Pumpkin Alfredo. Tortellini is tossed in a cream sauce flavored with pumpkin puree, shallot, Parmesan, and a little nutmeg.

I just pureed two pumpkins, so it is a great time to try out a few pumpkin recipes. This Tortellini with Pumpkin Alfredo was a hit with the whole family and comes together in only 30 minutes! Tortellini, store-bought or homemade, are boiled just until tender, then coated in a creamy sauce with pumpkin, shallots, nutmeg, heavy cream, and plenty of Parmesan. 

Evan loved this Tortellini with Pumpkin Alfredo immediately! 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.

When updating these photos on October 9th, 2015, Claire even got to try the tortellini. Most of the pieces (and definitely the sauce) ended up all over, but she did enjoy the couple that managed to make it to her mouth. 

If you don’t have tortellini available, this sauce would also be delicious with fettuccine, farfalle, shells, and ravioli (depending on the filling). 

Looking for more pumpkin recipes? Try my Pumpkin Mac and Cheese, Pumpkin Spice Milkshake, and Pumpkin Chocolate Chip Muffins. 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

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Tortellini with Pumpkin Alfredo

Course Main

Cuisine N/A

Keyword alfredo, fall, noodle, pasta, pumpkin, tortellini

Prep Time 10 minutes

Cook Time 20 minutes

0 minutes

Total Time 30 minutes

Servings 3 -4 Servings

Ingredients

• 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

Instructions

• 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.