Pumpkin Alfredo Tortellini

Pumpkin Alfredo Tortellini

Recipe from The Table

 

I decided to make a creamy, savory pumpkin alfredo pasta for day two of Pumpkin Week. Sweet pumpkin recipes are wonderful (like those muffins I made yesterday… I just can’t get enough), but pumpkin can also be a great addition to a comforting fall pasta dish.

Best of all? This dish is quick and easy to make!

Pumpkin Alfredo Tortellini (Pumpkin Pasta)

Be sure to taste this dish as you cook. There are quite a few differences in the taste of homemade pumpkin puree versus the canned variety. Pumpkins vary widely in flavor, so if you use homemade puree, be extra vigilant! I used canned pumpkin puree just because I’m lazy. It’s so much easier to use a can opener than to dig out my blender (easier cleanup too!).

Pumpkin Alfredo Tortellini (Pumpkin Pasta)

Since I love strong flavors, I added a little more pumpkin spice, sage, and red pepper than listed in my recipe. Feel free to increase these to your liking too!

Or, add a little sliced grilled chicken to the pumpkin pasta for a complete meal.

Pumpkin Alfredo Tortellini (Pumpkin Pasta)

This pumpkin pasta is definitely a dish that I would happy to eat year-round!

 

 

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)
Garnish:
  • 8 leaves fresh sage, chopped
  • freshly grated parmesan

Instructions

  1. Cook pasta in a large pot of boiling salted water until al dente. Reserve 1 cup of pasta water; drain pasta and set aside.
  2. 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.
  3. 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.

Find more Pumpkin Recipes at The Table

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