Pumpkin Alfredo with Cheese Tortellini

Just when you thought Alfredo Sauce couldn’t get any better…
 
Pumpkin Alfredo with Cheese Tortellini

I warned you last week… I am in full Fall mode over here in the Family Fresh Meals household.

 

This  delightful recipe was inspired by last month’s Food Network Magazine. Best food mag ever, don’tcha’ think?!

 

This recipe has family friendly written all over it. Creamy, cheesy, goodness with a hint of smooth pumpkin and we have a WINNER! Did I mention it can be made in 4 simple steps. Add this keeper to your Fall line-up :) XO Corey

 

 
Here is what you need (Serves 4)
- 18 oz cheese tortellini
- 1 TB salted butter
- 1 small shallot, diced
- 1/2 Cup canned pumpkin 
- 1/8 tsp of grated nutmeg
- 1 & 1/4 cup heavy cream
- 1/4 cup shaved or grated parmesan cheese
- salt and pepper to taste
- optional fresh parsley for topping.
 
 
1. Cook tortellini as the label directions. Reserve 1/4 cup of cooking water, then drain pasta. Set aside. Meanwhile, heat butter in a skillet and add shallots. Cook until soft, about 2-3 minutes.
 
 
2. Add pumpkin and nutmeg and cook for 1 more minute.
 
 
 
3. Stir in cream and bring to a low boil. Reduce heat to low and simmer, stirring often, until thick, about 5-7 minutes. Stir in parmesan cheese and cook for 1 more minute. Season with salt and pepper.
 
 
4. Add cooked tortellini and reserved water to the pan and toss to coat. Serve and enjoy!
 
 
 
Pumpkin Alfredo with Cheese Tortellini
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 18 oz cheese tortellini
  • 1 TB salted butter
  • 1 small shallot, diced
  • ½ Cup canned pumpkin
  • ⅛ tsp of grated nutmeg
  • 1 & ¼ cup heavy cream
  • ¼ cup shaved or grated parmesan cheese
  • salt and pepper to taste
  • optional fresh parsley for topping.
Instructions
  1. Cook tortellini as the label directions. Reserve ¼ cup of cooking water, then drain pasta. Set aside. Meanwhile, heat butter in a skillet and add shallots. Cook until soft, about 2-3 minutes.
  2. Add pumpkin and nutmeg and cook for 1 more minute.
  3. Stir in cream and bring to a low boil. Reduce heat to low and simmer, stirring often, until thick, about 5-7 minutes. Stir in parmesan cheese and cook for 1 more minute. Season with salt and pepper.
  4. Add cooked tortellini and reserved water to the pan and toss to coat. Serve and enjoy!
 
Pumpkin Alfredo with Cheese Tortellini
 
 
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XO
Corey, Darryl, Big D & Little D

Comments

  1. um, this sounds amazeballs Corey.

  2. Your pasta looks amazing! I would love a pumpkin alfredo sauce! Yummy!!

  3. I have half a jar of Alfredo sauce. Can I use that?

    • hmmmmmm. well, it could take the place of the cream & parm cheese…maybe :) I guess it can’t hurt to give it a try. Follow directions 1 & 2, and then for step 3, just add your alfredo sauce. And follow all the other direction. Also save a 1/2 cup of the pasta water to thin out your final sauce it needed. Let me know how it turns out! XO

  4. Holy heck I want to make this like RIGHT NOW!

  5. This looks so delicious! I hope you’ll stop over to B-InspiredMama.com on Monday to enter it in my Perfectly Pumpkin Contest. :)

  6. I wonder if I could make a huge batch and freeze it?

  7. Anonymous says:

    This is amazing! Next time I’m going to add a little more pumpkin and shallots. Fast, easy and DELICIOUS!!

  8. Oh my goodness, I just made this after picking 26 butternut squash in my garden this morning! I roasted the squash and used the flesh instead of tinned purée. Lots of seasoning and some stock to thin the sauce as I used probably more than a tins worth so had a lot of sauce! It is delicious! the children love it. We had some good quality sausages in with our squash Alfredo tortellini and it was scrummy

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