Tortellini With Pumpkin Alfredo Sauce

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
Save Recipe

Ingredients

Kosher salt

2 9-ounce packages cheese tortellini

1 tablespoon unsalted butter

1 small shallot, finely chopped

1/2 cup canned pure pumpkin

Pinch of freshly grated nutmeg

1 1/4 cups heavy cream

1/4 cup grated parmesan cheese, plus more for topping

Freshly ground pepper

Chopped fresh parsley, for topping (optional)

Directions

  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 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Big-Batch Meatballs and Red Sauce

Green Beans With Walnut-Parsley Sauce

Cheese Tortellini with Porcini Pecorino Sauce

Spicy Pumpkin-Curry Crazy Sauce

Pumpkin Bread Pudding with Rum Sauce

Pasta With Roasted Broccoli and Almond-Tomato Sauce

Butternut Squash Tortellini with Brown Butter Sauce