Oh yeah. It’s definitely fall. It’s dropping down to the 40s at night and the chill in the morning has been wonderful to wake up to. And then, there’s pumpkin.
Pumpkin in savory form. This dish is beyond awesome. And easy enough to whip together on a busy weeknight.
I’ve been meaning to make this for a while and am so glad I finally did! I served it with luganega sausage on the side. Also, I made a few adaptions to the recipe, including subbing sage for nutmeg (only because I couldn’t find the nutmeg!)…wow was it delicious. Get this on your menu ASAP!
Cheese Tortellini with Pumpkin Alfredo Sauce
adapted from A Taste of Home Cooking
2 packages cheese tortellini
1 tablespoon butter
1 shallot, minced
1/2 cup pumpkin puree
1/2 teaspoon ground sage
1 cup heavy cream
1/4 cup grated Pecorino Romano cheese
salt and pepper to taste
Cook tortellini according to package instructions. Reserve one cup of cooking water before draining. Set aside.
Melt butter in large skillet over medium high heat. Add shallot and saute for a few minutes, until soft. Add pumpkin and sage and cook for about one minute, stirring constantly.
Stir in cream. Bring mixture to a slow boil. Immediately lower heat and simmer until sauce thickens slightly, about 5 minutes. Stir in cheese and stir another minute until sauce thickens more. Season with salt and pepper.
Add tortellini to skillet and toss to evenly distribute sauce. Add reserved cooking water as needed to thin to desired consistency. Plate and top with grated cheese, if desired.
Makes 4 servings.