Pumpkin Alfredo with Cheese Tortellini

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ByCorey Created Updated

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Pumpkin Alfredo with Cheese Tortellini served on a white platePumpkin 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 🙂

ingredients for recipe in bowls, and on cutting board

Pumpkin Alfredo with Cheese Tortellini

  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!
A fun twist on alfredo sauce.
5 from 1 vote
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Pumpkin Alfredo with Cheese Tortellini

Just when you thought Alfredo Sauce couldn't get any better...along comes this Pumpkin Alfredo with Cheese Tortellini recipe.
4
Prep Time 12 minutes
Cook Time 40 minutes

Ingredients
 

  • 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.

Instructions

  • 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.
  • Add pumpkin and nutmeg and cook for 1 more minute.
  • 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.
  • Add cooked tortellini and reserved water to the pan and toss to coat. Serve and enjoy!

Nutrition

Calories: 457kcal | Carbohydrates: 58g | Protein: 22g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 680mg | Potassium: 63mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4902IU | Vitamin C: 1mg | Calcium: 262mg | Iron: 4mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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15 Comments

  3. Anonymous says:

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

    Reply

    1. 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

  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. 🙂

    Reply