Just in time for FALL! Try this new take on an old favorite.
Creamy Pumpkin Alfredo Tortellini
Ingredients
9 oz. package of tortellini
1 tbsp butter, unsalted
1 shallot, chopped
1/4 cup dry white wine
1/2 cup pumpkin puree
1/2 tsp nutmeg, grated
1/2 tsp pumpkin spice
3/4 cup heavy cream
1/2 cup half and half
1/2 cup parmesan cheese, grated
salt and pepper to taste
dash of red pepper flakes (optional)
See Fun JELL-O Halloween Treats
Garnish:
8 leaves fresh sage, chopped
freshly grated parmesan
Instructions
Cook pasta in a large pot of boiling salted water until al dente. Reserve 1 cup of pasta water; drain pasta and set aside.
As the tortellini is cooking, melt the butter in a saucepan over medium heat. Add the shallot and saute for about 3 minutes, just until it begins to soften. Deglaze the pan with a little white wine. Add the pumpkin puree and cook for an additional minute, until hot. Next, add the cream and bring to a simmer, stirring continuously. Reduce the heat and allow to thicken. Add the freshly grated nutmeg parmesan cheese. Once incorporated, add salt, pepper, and red pepper flakes to taste.
Add the cooked tortellini to the sauce, using the reserved cooking liquid to thin the sauce. Garnish with chopped fresh sage and grated parmesan cheese. Serve immediately.
Full recipe found HERE.
