Tortellini with Pumpkin Alfredo Sauce

Even though it still feels more like summer than fall here in Vancouver, I am still all over using pumpkin in well, everything!!

This is a great use of pumpkin in a savory dish.

I love alfredo, but it always feels so heavy. The pumpkin helps make this alfredo super creamy, without all the cream.  Plus it gives it a nice sweet nutty flavour.

What you need,

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18 oz. of fresh cheese tortellini

1 tbsp. butter

½ a small onion, diced finely (you could use a shallot if you remember to buy one at the store, I didn’t!)

½ cup canned pure pumpkin puree

1 ¼ cups heavy cream

Pinch of fresh grated nutmeg

¼ cup fresh grated Parmesan cheese, plus more for serving

Fresh ground Pepper and Salt to taste

Fresh chopped parsley for garnish

Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Reserve ½ cup of cooking water before you drain the pasta.

Meanwhile in a large sauté pan over medium high heat melt the butter. Add in the chopped onion and sauté for 3-4 minutes until they are soft and translucent.  Add the pumpkin puree and the nutmeg, stirring for 1 minute.  Stir in the cream and bring to a low boil.  Reduce the heat to medium low and simmer, stirring until slightly thickened, about 5 minutes. Stir in the cheese and cook for 1 more minute.  Season the sauce with salt and pepper to taste.

Add the drained pasta to the sauce and toss to coat. Add a little of the reserved cooking liquid to thin the sauce if needed.

Garnish with more cheese and chopped parsley.

I loved this pasta. It had a ton of flavour, it was quick and easy.

I took the leftovers for lunch the next day and it was perfect!

Totally my kind of meal!

Jen

Recipe from Food Network Magazine October edition