Pumpkin Alfredo Tortellini
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- 1 Tablespoon Butter, unsalted
- 1 small Shallot, finely chopped
- 2 Garlic cloves, minced
- 1 cup Fresh Pumpkin Puree or canned Pure Pumpkin
- 1/8 teaspoon freshly grated Nutmeg
- 1/4 teaspoon Pumpkin Spice
- 1 1/4 cups Heavy Cream
- A pinch of Red Pepper Flakes
- 1/4 cup grated Parmesan Cheese, plus more for topping
- Freshly ground pepper
- Bring a large pot of water to boil. Then add a heaping hand of salt. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
- Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and garlic, 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. Add red pepper flakes. 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.
- Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Serve and Enjoy!