October 22, 2012

Pumpkin Alfredo Tortellini

I've decided that this will be pumpkin week!  There are so many yummy pumpkin recipes out there, and so short of fall to try them all! 

This was a simple, yummy meal.  My kids even ate it! 

Pumpkin Alfredo Tortellini Recipe:
Recipe from HERE

2 (9-ounce) packages cheese tortellini (I used a 20 oz. package)
1 tablespoon unsalted butter
1 small shallot, finely chopped (I didn't use)
1/2 cup canned pure pumpkin puree (not pumpkin pie filling)
Pinch of freshly grated nutmeg
1 1/4 cups heavy cream (I didn't use straight cream - I used some milk to make it a little healthier...)
1/4 cup grated Parmesan cheese, plus more for garnish
Freshly ground black pepper
Chopped fresh Italian parsley, for garnish (optional)


1.  Bring a large pot of salted water to a boil. Add the tortellini and cook according to label directions, then drain the pasta.

2.  Meanwhile, heat the butter in a skillet over medium high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes.

3.  Add the pumpkin and nutmeg and cook, 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.

4. Stir in the cheese and cook until thick, about 1 minute more. Season to taste with salt and pepper.

5.  Add the tortellini to the skillet and toss with the sauce.   Serve.

6.  Enjoy!

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