Tortellini With Pumpkin Alfredo Sauce

I am not a fan of pumpkin. There I said it. I don't like pumpkin pie, I don't like pumpkin spice lattes, I just don't like it. Dave, however, like most people, enjoys pumpkin and other winter squashes. In an attempt to get over my dislike of winter squash and because I want to make some quintessential fall recipes that people will love, I will be trying out some squash recipes this fall. This is the first.

Adapted from Tracey's Culinary Adventures.

-16 ounces cheese tortellini
-1 tablespoon unsalted butter
-1 small shallot, finely chopped
-1/2 cup pumpkin puree
-Pinch of freshly grated nutmeg
-1 1/4 cups half and half
-1/4 cup Italian blend cheese, plus more for topping
-chopped fresh parsley, to garnish

1.) Cook the tortellini in a large pot of boiling salted water according to the package directions. Reserve 1/2 cup of the pasta cooking water.
2.) Melt the butter in a large skillet set over medium heat. Saute the shallot and cook, stirring frequently, until softened, about 2-3 minutes.
3.) Next stir in the pumpkin puree and nutmeg, stir until the moisture in the pumpkin has cooked off. 4.) Add the half and half and stir to incorporate. Bring to a boil.
5.) Reduce the heat and simmer, stirring occasionally, until the sauce has thickened slightly, about 5 minutes. Add the cheese and stir until melted. Season to taste with salt and pepper. If you'd like to thin the sauce, you can add some of the pasta water now.
6.) Top the tortellini with sauce and add additional cheese to the top. Garnish with parsley.

Dave and I both loved this recipe. The pumpkin was light in the alfredo sauce, but the flavor profile was still noticeable. The saltiness of the tortellini filling paired well with the creaminess of the sauce. This made enough for several meals for us and reheated well the next day for lunch. Mission enjoy pumpkin recipe has one success.



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