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A fun twist on alfredo sauce.
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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.
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  • 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.


  • 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 Information:

Calories: 457kcal (23%)Carbohydrates: 58g (19%)Protein: 22g (44%)Fat: 15g (23%)Saturated Fat: 6g (30%)Cholesterol: 60mg (20%)Sodium: 680mg (28%)Potassium: 63mg (2%)Fiber: 6g (24%)Sugar: 5g (6%)Vitamin A: 4902IU (98%)Vitamin C: 1mg (1%)Calcium: 262mg (26%)Iron: 4mg (22%)