By Tracey
Tortellini With Pumpkin Alfredo Sauce
adapted from Food Network Magazine
Ingredients:
- 2 (9 oz) packages 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 heavy cream
- 1/4 cup grated Gruyère cheese, plus more for topping
- chopped fresh parsley, to garnish
Directions:
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 before draining the pasta.
Meanwhile, add the butter to a large skillet set over medium heat. Let the butter melt, then add the shallot and cook, stirring frequently, until softened, about 2-3 minutes. Stir in the pumpkin puree and nutmeg, cooking for about 1 minute, or until the moisture in the pumpkin has cooked off. Add the heavy cream and stir to incorporate, then bring the mixture to a low boil. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce has thickened slightly, about 5 minutes. Add the cheese and stir until melted and well combined – the sauce should be thick. Season to taste with salt and pepper.
Add the tortellini to the sauce, stirring to coat. If desired, you can thin the alfredo sauce with the reserved cooking water. (The water also helps loosen things up if you let the pasta sit too long before serving.) Top individual bowls of the pasta with more cheese and the parsley before serving.
Serves 4.
